Lemon Poppy Seed Scones

These scones right here remind me of butterflies and dandelions. That sounds totally corny, but these really are the perfect springtime scone.

They're perfect in the morning with some black tea or coffee since they're really barely sweet.

You could opt to put a glaze on top, or make them healthier by replacing half of the flour with whole wheat. I think they're perfect as is.

These would make a perfect Easter brunch/breakfast scone. There's a ton of poppy seeds in here (because I love them), but if you want you can cut down the amount to 2 tablespoons.

Lemon Poppy Seed Scones

1/4 cup sugar

zest of 2 lemons
2 cups all purpose flour
1/4 cup poppy seeds
1 tbl baking powder
1/2 tsp baking soda
1/2 cup (8 tbl) salted butter, frozen and grated on a box grater
3/4 cup almond milk
1/4 cup fresh lemon juice, from about 2 lemons

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

In a small bowl combine the sugar and lemon zest. Rub the lemon zest into the sugar using your hands until the sugar is light yellow and very fragrant. In a large bowl whisk together the flour, lemon sugar, poppy seeds, baking powder, and baking soda. Add the cold grated butter and mix with a fork to disperse evenly. Pour in the almond milk and lemon juice, and mix just until a dough begins to form. 

Using your hands, gather the dough into a ball and place on the prepared baking sheet. Shape it into an 8" round. Slice the dough into 8 wedges and place them at least 1" apart on the same baking sheet. Bake for 12-14 minutes. Let cool 20 minutes before removing to a wire rack to cool completely. Store in a an airtight container.

Source: Recipe inspired by a recipe from Country Living.