Lemon Poppy Seed Scones

Name: Lemon Poppy Seed Scones (Upgraded)
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 2 cups Cake Flour; 1/3 cup Granulated Sugar; 1 tbsp Baking Powder; 1/4 tsp Salt; 2 tbsp Poppy Seeds; 1/2 cup Cold Unsalted Butter - cut into cubes; 3/4 cup Heavy Cream; 2 tbsp Lemon Juice; 1 tbsp Lemon Zest; 1 tsp Vanilla Extract; 1/4 cup Lemon Curd; 1 cup Powdered Sugar; 2-3 tbsp Lemon Juice

⏱55 min

👥8

🔥400 cal

Medium

🍽️American

A slightly more refined version of lemon poppy seed scones, featuring a touch of lemon curd for extra flavor.

2 cups Cake Flour

1/3 cup Granulated Sugar

1 tbsp Baking Powder

1/4 tsp Salt

2 tbsp Poppy Seeds

See all 13 ingredients ↓

(0 reviews)

⏱55 min

👥8

🔥400 cal

Medium

🍽️American

A slightly more refined version of lemon poppy seed scones, featuring a touch of lemon curd for extra flavor.

#Breakfast #Scones #Lemon #Poppy Seed #Lemon Curd

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 Heavy Cream, Lemon Juice, Lemon Zest, and Vanilla Extract.
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.
Make a small indentation in the center of each scone and fill with about 1 teaspoon of Lemon Curd.
Bake for 18-22 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 Cake Flour
1/3 cup 67 g Granulated Sugar
1 tbsp 15 mL Baking Powder
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 Heavy Cream
2 tbsp 30 mL Lemon Juice
1 tbsp 15 mL Lemon Zest
1 tsp 5 mL Vanilla Extract
1/4 cup 60 mL Lemon Curd
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 Heavy Cream, Lemon Juice, Lemon Zest, and Vanilla Extract.
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.
Make a small indentation in the center of each scone and fill with about 1 teaspoon of Lemon Curd.
Bake for 18-22 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 400

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Lemon Poppy Seed Scones

Lemon Poppy Seed Scones

Ratings & Reviews

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