TICKLE YOUR FANCY!
By the way, scones always make me want to speak with a British accent. If you really want to be British about eating these, you can slather them with clotted cream and jam. YUM! Or just enjoy them as-is. The lemon glaze is divine. These are as easy to make as it is to drive to the store to get them, and they’re soft and moist. Not crumbly and dry. The supermarket bakery doesn’t make them dry either but if you’ve ever had a bad, dry scone, you know just what I mean. It’s very off-putting.
In the recipe, you’ll notice the original poster makes mention of sour milk. She gives you instructions in the notes on how to do that. Should you have buttermilk around, you can use that instead without a problem. Is there a difference between buttermilk and sour milk? Meh, technically yes, but in regards to making recipes, it doesn’t seem to matter very much in the final product. When the scones are cooling, make your glaze. That way the scones will still be warm when you drizzle the glaze on them. Serve warm or room temperature and eat with your pinkie out!
I found this classic recipe on the 365 Days of Baking blog. Click the link below to see the blog and full recipe for these Lemon Poppy Seed Scones.
CLICK HERE FOR RECIPE
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