Description
Delicious lemon poppyseed scones that are perfect for breakfast or a snack.
Ingredients
Scale
- ½ cup (100 g) granulated sugar
- 2 tablespoons lemon zest
- 3 cups (360 g) all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons poppyseeds
- ½ cup (1 stick, 113 g) unsalted butter (cold and cut into small cubes)
- ½ cup (120 ml) heavy cream (plus more for brushing the tops)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 large egg
- ½ teaspoon vanilla extract
- ¾ cup (90 g) powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Combine sugar and lemon zest. In a large bowl rub together the sugar and lemon zest with your fingertips. This will help release the oils of the lemons.
- Add dry ingredients. Whisk in the flour, baking powder, and salt. Stir in the poppyseeds.
- Add butter. Cut in butter with a pastry blender or rub in with your fingertips, until the mixture has the texture of coarse meal.
- Add wet ingredients. In a small bowl or measuring cup, whisk together heavy cream, egg, lemon juice, and vanilla. Make a well in the dry ingredients, and pour in the heavy cream mixture. Stir lightly with a wooden spoon or spatula until the dough comes together. Dough will be sticky and shaggy looking.
- Knead dough. Turn out dough onto a lightly floured surface, and gently knead dough together a few times. Press down on the dough into about ½ inch thickness, then fold in half. Repeat about 3-4 times. Do not overwork the dough; you just want to incorporate the flour and bring it together.
- Shape scones. For best shape, line an 8-inch cake pan with plastic wrap and then press dough into the pan. Cover with plastic wrap. Refrigerate for 20 minutes.
- Prep oven and pan. Preheat the oven to 425°F. Line a baking sheet with parchment.
- Shape scones. Once the oven is preheated, remove the pan from the fridge, and remove the scone dough from the pan. Turn the dough upside down onto a lightly floured surface and peel away the plastic wrap. Cut into 8 equal wedges using a sharp knife. Transfer to a baking sheet spaced a few inches apart in two equal rows. Brush tops with a little extra heavy cream.
- Bake the scones. Bake until golden brown and cooked through, about 18-20 minutes. Remove the pan from the oven and cool on the pan for 5 minutes, then transfer scones to a wire rack to cool completely.
- Make lemon icing. Combine icing ingredients in a bowl and whisk to combine. Adjust consistency if needed. Drizzle cooled scones with icing. Decorate tops with a sprinkle of poppyseeds.
Notes
- Ensure to use cold butter for best texture.
- Don’t overwork the dough to keep the scones flaky.
- Feel free to adjust the amount of lemon juice in the icing according to taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg