Wholesome Lemon Poppy Seed Scones {Refined Sugar-Free} Recipe

• Preheat oven to 425 ?F.
• Line a baking sheet with parchment paper.
• In a large bowl whisk flour, baking powder, salt, poppy seeds, and lemon zest.
• Cut in the butter until it’s  pea-sized.
• In a small bowl, whisk egg, heavy cream, lemon juice, molasses and maple syrup.
• Pour over the dry ingredients and stir until just combined.
• Scrape dough onto a floured surface, knead lightly until it just comes together then lightly pat into an 8” circle that’s an inch or so thick.
• Cut into 8 wedges.
• Set wedges to the prepared baking sheet about 2” apart.  
• Brush with heavy cream.
• Bake the scones until firm to the touch and golden, 18-20 minutes.
• Remove from the oven and transfer to a rack to cool.

To make the icing :

• Whisk icing sugar, milk and lemon zest in a bowl.
• While scones are still warm drizzle or spoon over the icing.