Easy Lemon Poppy Seed Scones
User Reviews
3.8
10 reviews
Good
Easy Lemon Poppy Seed Scones
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No trip to a fancy bakery needed to enjoy these Lemon Poppy Seed Scones. Simple ingredients, a little love, and you'll have a batch of these easy freezer friendly scones ready in no time!
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Ingredients
FOR THE SCONES:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ Tablespoons poppy seeds
- 6 Tablespoons butter cold, unsalted
- 2 Tablespoons lemon juice
- 3 teaspoons lemon extract pure
- 1 teaspoon lemon peel freshly grated
- ⅔ cup heavy whipping cream
- 1 egg large
FOR THE GLAZE:
- 1 cup powdered sugar
- 1 Tablespoon lemon juice
- ½ Tablespoon water
- 1 teaspoon lemon peel freshly grated
Instructions
- Preheat oven to 400 degrees F.
- Combine flour, sugar, baking powder, baking soda, salt, and poppy seeds in a medium bowl.
- Cut butter into chunks and use a pastry cutter to combine with flour mixture until butter chunks are pea-sized.
- Add heavy whipping cream, egg, lemon juice, lemon extract and lemon peel. Mix until just combined.
- Turn onto a hard, floured surface and knead until dough forms, about 1 minute. Dough will be a little sticky. Form into a ball and pat down into a circle about 1 inch thick.
- Cut circle into eight triangles and place on a lightly greased baking sheet.
- Bake for 18-21 minutes, or until bottoms of scones are lightly browned and a toothpick comes out clean. Transfer to cooling rack.
- Let scones cool for 20 minutes. While they are cooling, prepare the glaze. Combine water, lemon juice, and lemon peel in small bowl. Add powdered sugar 1 tablespoon at a time, mix thoroughly before adding more.
- Once cool, spoon glaze onto scones.
Notes
- If the glaze is too runny, slowly add in more powdered sugar until desired consistency. If too thick, add in more water.
- Be sure butter is cold to create fluffy pockets in the scones.
- Fresh lemon juice works best, not the concentrate in bottles.
- Buttermilk can be substituted for heavy cream.
- If dough is too sticky, add one Tablespoon of flour at a time until it's not as wet. If too dry, add one tablespoon of heavy cream until moistens. Dough should hold together and be moist, but not stick in large clumps to your fingers.
- 2 lemons will get you the amount of fresh lemon peel and juice for today's recipe.
Nutrition Information
Show Details
Serving
1
Calories
384kcal
(19%)
Carbohydrates
52g
(17%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
6g
(35%)
Cholesterol
69mg
(23%)
Sodium
359mg
(15%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 384kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 69mg | 23% |
| Sodium | 359mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.8
10 reviews
Good
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