Lemon Confession

Dear friends, I have a new favorite breakfast recipe.  Confession: I made it 3 times in about a month.  I have been loving all things lemon lately and I wish to share this delightful recipe with you.  This recipe is for Lemon-Poppy Seed Scones and it came from my Country Living magazine.  A-mazing.  Please, try this at home and enjoy :)

Mine aren't picture perfect but they are taste-bud perfect

Ingredients:
2 C flour
3 T sugar
2 T poppy seeds
Zest of 2 large lemons
1 T baking powder
1/2 t salt
1 stick cold unsalted butter, cut into small pieces
1/2 C heavy cream
1/4 C plus 1 T fresh lemon juice
1/2 C confectioner's sugar

1.  Preheat over to 400 degrees.  In a large bowl, combine flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt.  With two knives or a pastry cutter, cut in butter until mixture resembles very course meal (and I mean it.  don't be lazy with this because if you don't cut the butter into small enough pieces, then the scones won't hold together.  been there, done that.).  Pour in heavy cream, then add 1/4 C lemon juice, stirring just until dough forms.
2.  Using your hands, gather dough together and gently press into a ball.  Transfer dough to a parchment-lined baking sheet and shape into an 8-inch disc.  Cut into 8 wedges and separate onto sheet.  Bake until golden and a toothpick comes out clean, about 12 to 14 minutes.  Let cool about 20 minutes.
3.  While baking, mix confectioners' sugar with remaining lemon juice in a small bowl.  Drizzle glaze over the cooled scones.

Eat 5 scones.  The end.