Strawberry Poppy Seed Scones

• FOR THE SCONES:
• 1-1/2 cup All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 cup Sugar
• 2 Tablespoons Poppy Seeds
• 3 Tablespoons Melted Butter
• 6 ounces, weight Strawberry Greek Yogurt
• 1/2 cups Sour Cream
• 1 cup Strawberries, Rinsed, Capped And Diced
• _____
• FOR THE GLAZE:
• 1/4 cups Powdered Sugar
• 2 Tablespoons Fresh Lemon Juice

1. Preheat oven to 425u0b0F. In a large mixing bowl, combine flour, baking powder, baking soda, salt, sugar and poppy seeds. In a separate medium size bowl, add butter, yogurt, and sour cream, mixing until smooth. Fold in strawberries. Pour wet ingredients into the dry and mix just until combined. Pour mixture onto a lightly floured surface and form into a circle about 1/2 inch thick. Cut with a sharp knife into 8 wedges.
2. Carefully transfer to a lined or greased baking sheet, keeping the wedges in a circle shape. Bake for 17 to 20 minutes or until scones are lightly browned and cooked through. Remove from the oven.
3. In a small bowl combine the glaze ingredients until smooth. Brush over baked scones. Serve warm or at room temperature.
4. Enjoy!
5. Miss

allpurpose, baking powder, baking soda, salt, sugar, poppy seeds, butter, weight, sour cream, strawberries, ubc, lemon juice

Taken from tastykitchen.com/recipes/breads/strawberry-poppy-seed-scones/ (may not work)