Lemon Poppy Seed Scones
These lemon poppy seed scones are bakery-style treats that are incredibly tender and flaky. They are easy to make and perfect for any breakfast or brunch spread. The bright citrus flavor pairs perfectly with the nutty poppy seeds, making these scones a crowd-pleaser.
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Servings: 16 scones
Calories: 190kcal
Ingredients
- 3 cups all purpose flour 360 grams
- ½ cup sugar
- 4 teaspoons baking powder
- 1 tablespoon poppy seeds
- ¾ teaspoon salt
- zest of one lemon
- 8 tablespoons butter chilled
- ¾ cup buttermilk
- 1 egg
- ½ teaspoon lemon extract or lemon oil
Glaze
- ¾ cup confectioners sugar
- 2 to 3 tablespoons lemon juice
Instructions
- Add the flour, sugar, baking powder, poppy seeds, salt, and lemon zest to a large bowl.Add the cold butter and use a pastry cutter or your hands to crumble the mixture until it looks like damp sand with pea sized lumps.
- Combine the buttermilk, egg, and lemon extract in a small dish. Add the wet ingredients to the flour mixture, then use a wide spatula to fold the mixture just until combined. If the mixture looks dry and crumbly, add 1 tablespoon of buttermilk at a time until there is no more dry flour.
- Transfer the mixture to the counter and divide the dough in half. Create two round disks about 6-inches in diameter.
- Slice each disk into 8 triangular wedges and transfer to a baking sheet spacing them 1 to 2 inches apart. Place the scones in the freezer for about 20 to 30 minutes (this will help them hold their shape and prevent them from getting too flat when they bake).
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Bake for 12 to 14 minutes or until golden brown. Transfer to a cooling rack and let them cool for 10 to 15 minutes.
For the Icing
- Whisk the confectioner's sugar and lemon juice in a small dish, then drizzle over the top of the scones. The icing will set after about 10 minutes.
Notes
- Using a pastry blender or fork to cut the butter into the flour will help keep the dough cold. If you use your fingers to blend the dough, make sure you do not overwork the dough. Your hands can warm the dough up, and then the texture will not be as tender.
- We used one half-sheet pan to bake all the scones on one pan. You can use two smaller sheet pans and rotate the pans halfway through the baking time.
- If you want larger scones, slice the dough into 12 triangles. For larger scones, you will need to increase the bake time by 2 to 4 minutes.
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Nutrition
Serving: 1 | Calories: 190kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Sugar: 3g