Lemon Poppy Seed Scones
Lemon Poppy Seed Scones are tender scones with a nice tangy lemon flavor and a little crunch from the poppy seeds.
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Servings: 8 scones
Calories: 249kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- 1 tablespoon lemon zest
- 1/2 cup butter
- 1 large egg
- 2/3 cup cream
- 2 tablespoon lemon juice
Icing
- 3/4 cup powdered sugar
- 1/4 teaspoon soft butter
- Dash salt
- 1 teaspoon lemon zest
- 1-2 tablespoons lemon juice
Instructions
- Preheat oven to 400 degrees F. Lightly grease or line a baking sheet with parchment paper.
- Combine the dry ingredients in a large bowl. Cut the butter into tablespoon-size pieces. Add the butter to the dry ingredients and cut in with a pastry cutter or a fork.
- Beat the egg, cream, and lemon juice together. Add to the dry ingredients mix with a fork or hand until well combined.
- On a lightly floured surface knead the dough 5 or 6 times. Pat int an 8-inch circle with floured hands.
- Cut into 8 wedges with a pizza cutter, bench knife, or sharp kitchen knife. Place on the prepared baking sheet.
- Place in the preheated oven and bake for 13 to 15 minutes. The scones will be lightly browned. Place on a cooling rack and cool completely.
Icing
- Beat together the powdered sugar, 1/4 teaspoon of butter, salt, and lemon zest. Gradually add the lemon juice until the right consistency. Beat until smooth. Drizzle over the scones.
Notes
- Use all-purpose flour for scones that rise higher and hold their shape.
- Use cold butter and eggs for flakey scones.
- Use full fat dairy products for tender scones.
- Cool completely before icing.
Nutrition
Calories: 249kcal | Carbohydrates: 51.5g | Protein: 5.3g | Fat: 2.7g | Saturated Fat: 1.1g | Cholesterol: 27mg | Sodium: 246mg | Potassium: 267mg | Fiber: 1.3g | Sugar: 20.3g | Calcium: 113mg | Iron: 2mg