Lemon Poppy Seed Scones
These Lemon poppy seed scones are buttery and tender, with a lemony glaze that adds just the right amount of sweetness. They’re incredibly easy to make with simple ingredients you likely already have in your kitchen.
Print
Pin
Servings: 8 scones
Calories: 297kcal
Equipment
- Digital kitchen scale
- Grater box
- 3 Mixing bowl
- Parchment paper
- Whisk
Ingredients
- 250 g all-purpose flour plus more for dusting
- 2 tablespoon poppy seeds
- 35 g white granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 100 g unsalted butter frozen
- 1 large egg cold
- 1 teaspoon vanilla extract
- Zest of one lemon
- 30 ml lemon juice
- 70 ml whole milk cold
Sugar icing
- 100 g powdered sugar
- 2 tablespoon lemon juice more or less as needed
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, combine the flour, poppy seeds, sugar, salt, and baking soda. Set aside.
- Grate the frozen butter using the side of a box grater with large holes.
- Cut the grated butter into the dry ingredients using a pastry cutter, fork, or your hands until the mixture resembles a coarse meal with pea-sized pieces of butter.
- In a small bowl, whisk together the egg, vanilla extract, lemon zest, lemon juice, and milk. Optionally, reserve 1 tablespoon of the mixture to use as an egg wash later.
- Add the wet ingredients to the butter and flour mixture and bring the dough together. Do not knead it—just press and squeeze it with your hands until it forms a cohesive dough.
- Transfer the dough onto a floured surface and shape it into a 2-inch (5cm) thick disk. Cut it into 8 triangles and place them on the prepared baking sheet.
- Bake for 15-18 minutes or until golden on top and around the edges.
- Allow the scones to cool to room temperature before glazing.
- To prepare the glaze, combine all the icing ingredients in a bowl. Adjust the lemon juice as needed to achieve a thick but pourable consistency.
- Pour the glaze over the scones or dip the tops into the glaze, shake off the excess, and place them on parchment paper to set.
Video
Notes
Store the dough in the fridge for up to 4 days.
Store baked and completely cooled scones in an airtight container at room temperature for up to 4 days.
You can freeze the unbaked, cut scones on a baking sheet until firm, then transfer them to a freezer-safe bag and store for up to 2 months.
Freeze fully cooled, unglazed scones in an airtight container or bag for up to 2 months.
Nutrition
Nutrition Facts
Lemon Poppy Seed Scones
Serving Size
1 scone
Amount per Serving
Calories
297
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
48
mg
16
%
Sodium
228
mg
10
%
Potassium
83
mg
2
%
Carbohydrates
42
g
14
%
Fiber
1
g
4
%
Sugar
17
g
19
%
Protein
5
g
10
%
Vitamin A
357
IU
7
%
Vitamin C
3
mg
4
%
Calcium
55
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sugarpursuit or tag #sugarpursuit!