Lemon Poppy Seed Scones
This Lemon poppy seed scones recipe is bursting with the tartness of fresh lemons, balancing perfectly with a moist, flakey crumb and the delightful crunch of poppy seeds. A fresh lemon glaze takes them over the top!
Servings: 6 scones
Calories: 443kcal
Ingredients
Lemon Poppy Seed Scones
- 2 cup flour
- ¼ cup granulated 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 melted butter optional, for brushing dough tops with.
- 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 granulated 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 melted 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