Lemon-Blueberry Poppy Seed Scones

2 1/2 cups Flour

1/2 cup sugar

1 Tablespoon poppy seeds

2 teaspoons baking powder

1/2 teaspoon baking soda

1/1 teaspoon salt

1/3 cup cold unsalted butter

3/4 cup milk

1/4 cup lemon juice

1/2 teaspoon lemon zest

1 cup fresh or frozen blueberries

In large bowl, combine flour, sugar, poppy seeds, baking powder, baking soda and salt.  Cut in butter until it resembles fine crumbs.  In different bowl, combine milk and lemon juice.  Fold in blueberries.  If using frozen blueberries, you may need additional flour. 

Turn dough onto a floured surface; knead gently a few times.  Shape into  a ball then pat into an 8 inch circle; cut into eight equal wedges (triangles).  Place on baking sheet that is covered in parchment paper 1 inch apart.  Sprinkle with additional sugar and bake in a preheated 425 degree oven for 12- 15 minutes.  Remove from oven when slightly browned.  Serve warm.

 

 

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