Lemon Poppy Seed Scones

This came out exactly like I had hoped!! I was wanting a scone similar to the Costco poppy seed muffins... and this does not dissapoint. Of course, it is a scone, so it's more dense than a muffin... but it is a perfect scone. Mmmmmmmm!

• Lemon Poppy Seed Scones
• 
  
• Ingredients:
• 2 cup unbleached flour
• 1/2 cup butter
• 1/2 cup organic sugar
• 1 1/2 tablespoons poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt

• 1/2 cup sour cream
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• zest from 1/2 of an organic lemon

Directions:
The easiest way to do this is in a food processor*. 
Put dry ingredients in food processor, whir slightly to mix. Cut butter into chunks and put in the food processor and whir until mixed and crumbly.
Beat egg, sour cream extracts and zest and pour into food processor, whir until dough forms a ball.
Place on greased (or parchment paper) baking sheet and press into a circle, about 8 inches. With a sharp knife, cut into 8 pieces (pie/triangles). Bake 15-20** minutes at 400˚.


*If you do not have a food processor, you can do this by hand. Cut the butter into chunks, add the dry ingredients (mixed slightly) and use a Pastry Blender or a Hand Mixer to mix until crumbly.
Beat egg and sour cream slightly and then add to butter/dry ingredients and mix in with a wooden spoon, or knead by hand. The warmer the dough gets, the stickier, so you could start with frozen/grated butter if you are going to use your hands.


**I do 20 minutes on my stone baking sheet, regular baking sheets will probably be a few minutes less.
Serve warm or completely cooled.