Lemon Poppy Seed Scones
Lemon poppyseed scones are a delightful treat, perfect for a light breakfast, afternoon tea, or anytime you crave a sweet and tangy indulgence. These tender scones are bursting with fresh lemon flavor and flecked with crunchy poppy seeds, creating a delightful textural contrast.
Servings: 6 scones
Calories: 443kcal
Ingredients
Lemon Poppy Seed Scones
- 2 cup Flour
- ¼ cup Sugar
- ⅛ cup Brown sugar light
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Butter unsalted, cubed or grated.
- 2 tablespoon Poppy seeds
- ¼ cup Lemon juice fresh squeezed
- 1 teaspoon Lemon zest fresh zested
- ¼ cup Milk
- 1 teaspoon Vanilla extract
- 3 tablespoon Butter melted optional
- 3 tablespoon Sugar coarse, for sprinkling on tops of dough.
Lemon Glaze
- 1 cup Powdered sugar
- 2 tablespoon Lemon juice fresh
- ½ teaspoon Lemon zest
Instructions
Lemon Poppy Seed Scones
- Preheat the oven to 400 ℉, and either line a rimmed baking sheet with parchment paper, a Silpat mat, or spray with non stick cooking spray.
- In a medium sized mixing bowl, add the flour, brown sugar, granulated sugar, baking powder, baking soda, and salt.2 cup Flour, ¼ cup Sugar, ⅛ cup Brown sugar, 1 teaspoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt
- Add in the softened, cubed butter and cut into the flour using your hands or a pastry cutter.PRO TIP: Freeze the butter, the grate it with a box grater. Then, add to the flour mixture and simply toss to coat with the dry ingredients. Makes cutting in butter a breeze!½ cup Butter
- Mix in the poppy seeds so that they are evenly distributed. Make a well in the middle of the dry ingredients.2 tablespoon Poppy seeds
- Add the egg, lemon juice, lemon zest, milk, and vanilla extract to the well in the dry ingredients.¼ cup Lemon juice, 1 teaspoon Lemon zest, ¼ cup Milk, 1 teaspoon Vanilla extract
- Mix ingredients together until a dough ball forms.
- On a clean work surface, shape the ball of dough into a flat disc about 1" to 1½" thick, and about 9" to 10" wide. Cut into 6 equal wedges.
- Transfer dough wedges to the prepared rimmed baking sheet. Brush with melted butter and sprinkle with sugar (optional). Bake for 10 to 12 minutes in preheated oven.3 tablespoon Butter, 3 tablespoon Sugar
- Remove and set on a cooling rack. Prepare the Lemon Glaze while cooling.
Lemon Glaze
- Mix the powdered sugar with the lemon juice and lemon zest in a small bowl. Use enough lemon juice so that the icing runs from a spoon in a trickle, then drizzle over the cooled lemon poppy seed scones in zig-zag patterns. Serve!1 cup Powdered sugar, 2 tablespoon Lemon juice, ½ teaspoon Lemon zest
Notes
- If using salted butter, omit salt in the recipe list.
- Don't over mix the scone dough, it will toughen up the crumb.
- Don't overbake, the scones will continue to cook while cooling on the baking sheet for a few minutes.
- Freezing the butter and grating it, then adding to the dry ingredients and tossing to coat the grated butter is a HUGE time saver to cutting in butter the old fashioned way!
Nutrition
Calories: 443kcal | Carbohydrates: 67g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 576mg | Potassium: 112mg | Fiber: 2g | Sugar: 34g | Vitamin A: 490IU | Vitamin C: 7mg | Calcium: 111mg | Iron: 2mg