When life gives you lemons. . .

make scones! Life has not really given me lemons, my wonderful lemon tree did! Unfortunately, I didn't get to them all because of recovering from a c-section. But, I did manage to break out the pastry mat, and make these scones. They were so yummy. So yummy, in fact, I am have a couple still frozen in my freezer for future baking.

Lemon Poppy Seed Scones

from epicurious.com

Ingredients:

3 cups all purpose flour

1 cup plus 1 tablespoon sugar

3 tablespoons poppy seeds (I ended up only using a tbs and it was perfect)

1 tablespoon baking powder

2 teaspoons grated lemon peel

1 teaspoon salt

10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces

1 large egg

2 tablespoons fresh lemon juice

1/3 cup (or more) whole milk

Directions:

Preheat oven to 375°F. Position rack in top third of oven. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg and lemon juice in medium bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form. Add 1/3 cup milk. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry. Using floured hands, gather dough into ball. Flatten into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon sugar.

Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool

When I was done, I bagged up a couple for my friend Steph. . . she is such a good friend! I tied it with a red and white polka dotted gross grain ribbon and used my new stamp from the SU set Punch Bunch (it was part of the sale-a-bration promotion).