Flour in the Kitchen: Lemon Poppy Seed Scones & Glaze (glaze not pictured)

This May 2011 Country Living Magazine recipe is adapted into a casein-free delight.

Lemon Poppy Seed Scones

2C flour
3T sugar
1T poppy seeds
1T baking powder
1/2t baking soda
1 stick (CF) butter substitute, cubed
zest of 2 large lemons
1/2C coconut/soy creamer (So Delicious Original Coconut Creamer)
1/4C + 1T fresh lemon juice
1/2C confectioner's sugar

-Preheat oven to 400 degrees F
-Combine flour, sugar, poppy seeds, lemon zest, baking powder, baking soda & salt.
-Add cubed "butter" and cut in with a pastry cutter or two knives held together
till mixed into very coarse meal.
-Pour creamer and 1/4C lemon juice, stir dough.
*NOTE* Don't over work the dough!
-Get your hands in there (dust hands with flour if dough is sticky) and form the
dough into a ball, transfering the dough to a parchment lined baking sheet.
Shape into an 8" disk.
-Cut disk into 8 wedges & separate 1" apart.
-Bake till golden and inserted toothpick comes out clean.(12-14 minutes)
-Cool on baking rack.

-While the scones are baking into delicious golden-ness, in a small bowl
mix confectioner's sugar with remaining 1T lemon juice.
-Stir till smoooooooooth
-Use a spoon and drizzle this goodness over cooled scones.

Estimated Nutritional Value (Per Scone)
4 g protein, 18 g fat, 39g carbs, 2 g fiber (YAY fiber!), 169mg sodium, 51 mg Cholesterol, 330 calories.

I planned on making these last night when Husband was at a meeting and Boomba was sleeping. When a storm brewed a power outage flashed in my head and I took no chances on my oven going half-baked on me. That's okay. This morning Boomba and I (I) decided to make this a teachable moment.
Here's that little buggar getting right in there.