Lemon Poppyseed Scones with Lemon Honey Butter
Yield 8 Scones
Prep Time 15 Minutes
Total Time 30 Minutes
- ¼ cup + 2 Tbsp whole milk, divided
- ¼ cup Nature Nate’s pure honey
- 1 large egg
- 2 tsp lemon zest (from about 1 large lemon)
- 2 Tbsp lemon juice (from about 1 large lemon)
- 2 cups all-purpose flour, plus more for dusting
- 1 Tbsp baking powder
- 1 Tbsp poppy seeds
- ½ tsp fine sea salt or table salt
- 7 Tbsp unsalted butter, cubed, very cold
Lemon Honey Butter
- ¼ cup salted room-temperature butter
- ¼ cup Nature Nate’s 100% Pure Honey
- 1 tsp lemon zest
Line a baking sheet with parchment paper. Heat oven to 375°F. In a medium-size bowl, add milk, honey, egg, lemon zest, and lemon juice. Whisk with a fork until fully incorporated. Put in refrigerator. In your food processor, add flour, baking powder, poppy seeds, and salt. Pulse until well-mixed and poppy seeds are evenly dispersed. Add butter to the food processor, and pulse until the mixture resembles coarse sand.
Retrieve the milk-and-honey mixture from the fridge. Pour into the food processor, and blend just until there are no dry spots. The dough will be very soft and sticky.
Place dough onto a well-floured surface. Pat into a round approximately 1-inch thick and 8-inches wide. Add a little flour on top of dough if needed to avoid sticking to fingers. Dip a large knife in flour, and cut out 8 triangle wedges. (You may have to dip the knife back in flour after each cut to ensure it doesn’t stick.)
Transfer the scones to the parchment paper-lined baking sheet, and brush with the remaining milk. Bake for 7-8 minutes or until a toothpick inserted comes out clean. Cool slightly, and serve warm with lemon honey butter.
Lemon Honey Butter
In a mixer, whip together butter, honey, and lemon zest for 1 minute. Serve at room temperature. Keep in a sealed container at room temperature for a few days or in the refrigerator for up to one month.