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1 c. sour cream
1/2 c. Burleson's Pure Honey
2 tsp. lemon zest, grated
2 c. all-purpose flour
2 Tbs. poppy seeds
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Combine sour cream, honey, and lemon zest in medium bowl and mix well. In a large bowl, combine flour, poppy seeds, baking powder, baking soda and salt. Add honey mixture, stirring just until moistened. Shape dough into 9-inch circle (about 5/8 inch thick). Cut dough into 8 wedges. Place wedges on greased baking sheet, at least 1 inch apart, and bake at 375 degrees Fahrenheit for 15-20 minutes or until golden brown. Makes 8 scones. Serving suggestion: Cut scones in half lengthwise and serve with Burleson's Honey Spread.
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