Lemon Poppy Seed Scones

Name: Lemon Poppy Seed Scones (Standard)
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 1/3 cup Granulated Sugar; 1 tbsp Baking Powder; 1/2 tsp Baking Soda; 1/4 tsp Salt; 2 tbsp Poppy Seeds; 1/2 cup Cold Unsalted Butter - cut into cubes; 3/4 cup Buttermilk; 2 tbsp Lemon Juice; 1 tsp Lemon Zest; 1 tsp Vanilla Extract; 1 cup Powdered Sugar; 2-3 tbsp Lemon Juice

⏱45 min

👥8

🔥350 cal

Easy

🍽️American

A simple and delicious recipe for lemon poppy seed scones, perfect for breakfast or afternoon tea.

2 cups All-Purpose Flour

1/3 cup Granulated Sugar

1 tbsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

See all 13 ingredients ↓

(0 reviews)

⏱45 min

👥8

🔥350 cal

Easy

🍽️American

A simple and delicious recipe for lemon poppy seed scones, perfect for breakfast or afternoon tea.

#Breakfast #Scones #Lemon #Poppy Seed

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together all Dry Ingredients.
Cut in the Cold Unsalted Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together all Wet Ingredients.
Add the Wet Ingredients to the Dry Ingredients and mix until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
Cut out scones using a 2-inch biscuit cutter. Place scones onto the prepared baking sheet.
Bake for 15-20 minutes, or until golden brown.
While scones are baking, prepare the Lemon Glaze. In a small bowl, whisk together Powdered Sugar and Lemon Juice until smooth.
Drizzle the Lemon Glaze over the warm scones and serve immediately.

Ingredients

2 cups 240 g All-Purpose Flour
1/3 cup 67 g Granulated Sugar
1 tbsp 15 mL Baking Powder
1/2 tsp 2.5 mL Baking Soda
1/4 tsp 1.25 mL Salt
2 tbsp 30 mL Poppy Seeds
1/2 cup 113 g Cold Unsalted Butter - cut into cubes
3/4 cup 177 mL Buttermilk
2 tbsp 30 mL Lemon Juice
1 tsp 5 mL Lemon Zest
1 tsp 5 mL Vanilla Extract
1 cup 120 g Powdered Sugar
2-3 tbsp 30-45 mL Lemon Juice

Equipment

Large Bowl
Pastry Blender (or fingers)
Baking Sheet
Parchment Paper
Biscuit Cutter
Whisk

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together all Dry Ingredients.
Cut in the Cold Unsalted Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together all Wet Ingredients.
Add the Wet Ingredients to the Dry Ingredients and mix until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
Cut out scones using a 2-inch biscuit cutter. Place scones onto the prepared baking sheet.
Bake for 15-20 minutes, or until golden brown.
While scones are baking, prepare the Lemon Glaze. In a small bowl, whisk together Powdered Sugar and Lemon Juice until smooth.
Drizzle the Lemon Glaze over the warm scones and serve immediately.

Nutrition per serving

Calories 350

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Lemon Poppy Seed Scones

Lemon Poppy Seed Scones

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