Yields 8 scones

  • 5 Cups All Purpose Flour
  • 1/2 Cup Sugar
  • 2 TB baking powder
  • 1 TB salt
  • Zest from 4 Lemons
  • 12 TB Cold butter
  • 2 Cups Cream
  • 2 Eggs
  • 1 TB Vanilla
  • 2 TB poppyseed

Combine flour, sugar, baking powder, salt and lemon zest in a mixing bowl. Slowly incorporate pieces of cold butter until it is combined into pea sized pieces. Add eggs and vanilla and mix to combine. Slowly add the cream, mixing to incorporate.
Add poppyseeds and mix just to combine. Roll and form dough in to a 1" thick disc, and cut in to 8 triangles. Place on a baking sheet and bake in a 350 degree oven for 10 minutes or until golden brown.