Recipes from Inn at the Crossroads
Charlottesville, Virginia
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Ingredients:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
1 teaspoon poppy seeds
2 teaspoons grated lemon rind
1/3 cup butter
1/2 cup buttermilk
1 egg, lightly beaten
1 tablespoon milk
Instructions:
Combine dry ingredients; cut in butter until crumbly. Add buttermilk and egg, stir until moistened. Turn dough onto lightly floured surface and knead 5-6 times. Divide dough in half, roll each portion into a 6-inch circle. Cut each circle into 8 wedges and place 1 inch apart on lightly greased baking sheet. Bake at 425 degrees for 12-15 minutes or until golden brown. Combine 1 1/2 tablespoons fresh lemon juice with 1 cup powdered sugar and drizzle over warm scones. Serve with:
Orange Butter: mix 1/2 cup softened butter with 2 tablespoons orange marmalade.
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