Scones 2 Ways

https://sugarspunrun.com/the-best-scone-recipe/

CLASSIC

2 cups flour
¼ cup granulated sugar
2 teaspoon baking powder
¼ teaspoon salt
1 stick (½ cup) very cold unsalted butter I like to place my butter in the freezer 15 minutes before beginning to ensure it is cold
½ cup heavy cream (+ extra for brushing on top)
¼ teaspoon vanilla
½ cup your favorite add-ins optional: frozen berries, chocolate chips, nuts, etc.

Instructions

Preheat oven to 375

Combine flour, sugar, baking powder, and salt in food processor, pulse to combine

Cut butter into small cubes and scatter over flour mixture, pulse until cut up and butter no longer visible

Combine heavy cream + vanilla then pour, pulse until dough clumps

Transfer dough to floured surface (handle lightly to avoid overworking)

(Optional: add in any currants, etc. at this point)

Fold dough in half and use hand to flatten, rotate and turn to fold again, repeat 5 times

Form dough into smooth disk 1" thick

Cut into wedges (press down in one slice) or shape with cookie cutter (don't twist)

On parchment-lined sheet place 2" apart and brush with heavy cream

Bake at 375 for 14-16 min until edges are golden

LEMON POPPYSEED

https://sugarspunrun.com/lemon-poppy-seed-scones/

Ingredients
2 cups flour
⅓ cup granulated sugar
1 ¼ teaspoon baking powder
¼ teaspoon salt
1 stick (½ cup) very cold unsalted butter
1 Tablespoon poppy seeds
1 ½ Tablespoons fresh lemon zest
½ cup heavy cream 
¼ teaspoon vanilla

Glaze

1 ¼ cups powdered sugar 
1 ½ Tablespoons lemon juice
1 ½ teaspoons water
¼ teaspoon vanilla

Instructions
Preheat oven to 375F 
In the basin of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine.
Scatter butter pieces, lemon zest, and poppy seeds over flour mixture and pulse until the butter is incorporated and the mixture resembles sandy crumbs.
Combine cream + vanilla then drizzle over the mixture in the food processor. Pulse until dough is beginning to clump together.
Transfer dough to a lightly floured surface and fold the dough in half and use your hands to gently flatten layers together. 

Rotate the dough 90 degrees and fold in half again, repeating this step several times while being careful to not overwork the dough.
Gently form dough into a 6” disc and cut into 8 even wedges (press straight down with the knife, don’t saw into the dough).
Transfer to parchment-lined baking sheet 

Bake for 15-17 minutes or until edges are beginning to turn golden. 

Allow to cool completely on baking sheet before covering with glaze.

Glaze

Prepare glaze by whisking together powdered sugar, lemon juice, water, and vanilla extract. 

Glaze is the right consistency when you raise your whisk out of the bowl and it forms a ribbon that holds its shape for several seconds before dissolving back into the bowl. If glaze is too thin, add a bit more powdered sugar, if it is too thick, add a splash more water.
Drizzle glaze over scones or dip the tops of cooled scones into the glaze. 

Allow glaze to harden (about 15 minutes) before enjoying.