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Lemon Poppy Seed Scones
5 from 6 votes

Lemon Poppy Seed Scones

 Scones are fun & tasty as a side, breakfast or snack.And they’re easy to make in different flavors like these classic Lemon Poppy Seed Scones!   

Servings: 8
Course: Bread
Cuisine: British

Ingredients

Scones
  • 2 cups unbleached flour
  • 1/3 cup granulated sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 4 Tablespoons butter
  • 2 egg divided; take out about a couple teaspoons for the egg wash
  • 1/3 c milk or cream
  • 2 T poppy seeds
  • lemon zest from 1
  • 1 teaspoon water to mix with reserved egg for egg wash
Optional Glaze:
  • 2 Tablespoons lemon juice
  • 2 Tablespoons butter
  • 1 cup powdered sugar
Optional Sugar Topping
  • 1-2 Tablespoons sugar coarse

Instructions

    Cup of Yum
  1. Combine flour, baking powder, lemon zest, sugar, and salt. Cut the butter into the flour mixture
  2. In a separate bowl, beat two eggs. Remove about 2 teaspoons of beaten egg and set aside to use later as an egg wash.
  3. Whisk the milk into the eggs, then stir or pulse the egg-milk mixture into the dry ingredients, being careful not to over mix. Add additional liquid or flour if needed.
  4. Turn the dough out onto a floured board and knead once or twice until dough holds together. Pat into a 6 x 6-inch square about ¾ inch thick. Cut the square into 4 smaller squares, then cut on the diagonal to form triangles.
  5. Spray a cookie sheet with a non-stick baking spray and place scones on the sheet. Beat the reserved 2 teaspoons of egg with a teaspoon or two of water and brush the tops of the scones with the this. Top with coarse sugar if using.
  6. Bake at 400°F for 12-15 minutes or until golden, then cool on a wire rack. If glazing, mix together glaze ingredients then drizzle onto cooled scones.