OK I'm Definitely Prejudice - BUT My wife makes Scones that are better than anything you can get at most bakeries or Restaurants
This is one recipe that you should try to follow as close to the precise measurements as possible - it just works better - so here goes
2 cups all purpose flour
1/3 cup granulated sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon kosher salt
6 tablespoons cold butter, cubed (small pieces)
2 large eggs, lightly beaten
1/3 cup plain Greek yogurt - a good thick Greek style works best - ( I think)
3 teaspoons vanilla extract
1/4 teaspoon almond extract
3 tablespoons lemon zest - use Myers lemons if available
1 tablespoon melted butter
1 cup powdered sugar
2 tablespoons butter, melted
3 tablespoons fresh lemon juice - Again Myers Lemon Juice if you have it - Its Sweeter
1/2 teaspoon lemon zest
Preheat oven to 375° F. Line a baking sheet with a silicone baking mat (or parchment paper). Set aside.
In the bowl of a food processor add flour, sugar, poppy seeds, baking powder, salt. Pulse for 3 seconds just to combine the ingredients. Add the butter. Do 3-1 second pulses. You still want to have chunks of butter. So don't over do it. You can use a pastry blender to cut in the butter if you don't want to use a food processor. Empty the flour mixture into a big bowl.
Add the eggs, yogurt, vanilla, almond extract, and lemon zest to the flour mixture. Stir to combine everything. The dough will be slightly sticky, but not much.
On a lightly floured surface, pat the dough into a circle that's 1 inch in height. Using a knife, cut 8 wedges. Place the wedges on the baking sheet.
Using a pastry brush, gently brush each scone with the melted butter.
Bake for about 20 minutes or until lightly golden brown along the edges.
While they are baking, make the glaze. Combine all of the glaze ingredients in a medium size bowl and mix to combine.
Remove scones from the oven and let cool for 3 minutes on the pan, and then move to a wire rack to cool for 5 minutes. Drizzle the glaze overtop each scone. 9If you like the Glaze to be on the top - Let cool Completely before Glazing0
you can store these for a couple of days - just keep in an airtight container
The fruit season is here in the valley - it’s time to BAKE. So far in the last week Nancy has Baked a Blueberry Pie, Blueberry Muffins and Blueberry Scones - last night when I got home from a meeting she had made Peach, Apricot and Blueberry TurnOvers - OMG - had to sample a bit last night and for a light wake up with my Coffee we had each half of a Peach and half of an Apricot TurnOver - yummm