Zeut's Mini Lemon Poppy Seed Scones

Zeut's mini Lemon-poppy seed scones
Makes about 24

● 1/2 cup (4 ounces) butter, room temperature (Unsalted, Organic Horizon)
● 1/2 cup sugar (Organic, granulated cane juice)
● 1 large egg (Organic, free range)
● 1/2 teaspoon vanilla extract (Organic)
● 2 tablespoons poppy seeds
● Zest from one lemon (Organic: peel zest and then finely chop)
● 1 3/4 cups spelt flour (Whole grain, Bob’s Red Mill)
● 1/4 teaspoon salt (Kosher)

Preheat oven to a measured 325 degrees.

In the bowl, cream the butter and sugar with an electric hand mixer. Add the egg and vanilla, and mix. Add the lemon zest and poppy seeds, and mix. Add the flour and salt, and mix once more to incorporate completely. The dough will be stiff, try not to over-mix. Add water a tablespoon at a time if it is too dry.

Cover the bowl with plastic wrap, and place the dough in the refrigerator for at least 1 hour or overnight. The dough may also be frozen for up to 2 weeks at this point.

Remove the dough from the refrigerator. Pinch off walnut-size pieces and roll them into small balls. Place the balls 2 inches apart on a buttered silver baking sheet. Bake on the center rack in the oven for 15-20 minutes, or just until the cookies become golden-brown and firm to the touch. Transfer the cookies from the baking sheets to a wire rack to cool. The texture of these will be scone/bread like, rather than crisp like a cookie.

● Very heavily adapted From "The Village Baker's Wife" by Gayle Ortiz