Lemon Poppy Seed Scones
User Reviews
4.7
21 reviews
Excellent
Lemon Poppy Seed Scones
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These lemon poppy seed scones are so light and fluffy. They’re sweet, but also have a punch of tart lemon flavor. They’re speckled with poppy seeds and dipped in a lemon glaze.
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Ingredients
Scones
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons poppy seeds
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- zest of 2 lemons
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter cubed
- 1/2 cup Stonyfield greek yogurt or plain yogurt
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 large egg
- 3 tablespoons fresh lemon juice
- 1 tablespoon Stonyfield greek yogurt or plain yogurt for brushing
- 1 teaspoon lemon juice for brushing
Lemon Glaze
- 3/4 cup powdered sugar
- Zest of 1 lemon
- 2 tablespoons lemon juice
Instructions
Scones
- Preheat oven to 400 degrees. Spray your scone pan with nonstick cooking spray.
- Place your cubed butter in the freezer for about 30 minutes.
- In a large mixing bowl, add in the flour, sugar, poppy seeds, baking powder, baking soda, lemon zest, and salt. Whisk to thoroughly combine all of the ingredients. Set aside.
- In a smaller bowl, add in the yogurt, vanilla extract, and lemon extract. Whisk to combine.
- Add in the egg and fresh lemon juice. Whisk until the egg is incorporated into the mixture. Set aside.
- Using a pastry blender, cut the butter until it resembles a coarse meal. You can also use a food processor to pulse the butter until it resembles a coarse meal.
- Pour the wet ingredients into the bowl with the butter and dry ingredients. Using a fork, gently stir until just moistened.
- Turn the dough out onto a clean countertop and knead the dough a few times to combine the dough. Press the dough into an 8-inch circle. Cut it into 8 slices.
- Place a piece in each of the spots in the scone pan. Gently press it down.
- In a small bowl, add in the yogurt and lemon juice. Stir to combine.
- Using a pastry brush, brush the tops of the scones with the yogurt and lemon juice mixture.
- Place into the preheated oven and bake for about 25 minutes.
- Let cool for 20 minutes in the scone pan.
- Place the cooled scones on a piece of wax paper.
Glaze
- In a small bowl, add in the powdered sugar, lemon zest, and lemon juice. Whisk until the glaze is smooth.
- Dip the top of each scone into the glaze. Hold it upside down for a few seconds for the excess glaze to drip off. Place back onto the wax paper and let the remaining glaze drip down the sides of the scone.
- Store in an airtight container. The glaze will dry and make it easy to store the scones.
Nutrition Information
Show Details
Calories
359kcal
(18%)
Carbohydrates
55g
(18%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
50mg
(17%)
Sodium
226mg
(9%)
Potassium
222mg
(6%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
380IU
(8%)
Vitamin C
3.9mg
(4%)
Calcium
110mg
(11%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 50mg | 17% |
| Sodium | 226mg | 9% |
| Potassium | 222mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 3.9mg | 4% |
| Calcium | 110mg | 11% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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