Description
Deliciously fluffy and zesty Lemon Poppy Seed Scones, the perfect morning treat with a delightful glaze.
Ingredients
Scale
- 1/2 cup (113 g) unsalted butter, cold
- 2 1/2 cups (312.5 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon poppy seeds
- 1/2 teaspoon kosher salt
- 1/2 cup (119 g) heavy whipping cream
- 2 large eggs, room temperature
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 2 tablespoons heavy whipping cream (for topping)
- 1 cup (125 g) confectioners’ sugar (for glaze)
- 2–3 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.
- Grate the cold butter onto your prepared parchment paper and pop it in the freezer for about 10-15 minutes.
- Mix the dry ingredients together: flour, sugar, baking powder, poppy seeds, and kosher salt in a large mixing bowl.
- Combine the wet ingredients in another bowl: heavy whipping cream, eggs, lemon juice, and lemon zest.
- Incorporate the grated butter into the dry ingredients until the mixture resembles coarse crumbs.
- Pour the wet mixture into the dry ingredients and gently combine until just blended.
- Transfer the dough onto the prepared baking sheet and shape it into a circle about 1 inch thick.
- Cut the circle into wedges, separating them slightly.
- Brush the tops with 2 tablespoons of heavy cream for a golden finish.
- Bake for 18-23 minutes, or until the tops are golden.
- Whisk the glaze ingredients together and drizzle over the warm scones after cooling slightly.
Notes
For best results, do not overmix the dough. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg