Lemon-Poppy Seed Scones

Lemon-Poppy Seed SconesScore 100%Score 100%

Lemon-Poppy Seed Scones

Lemon Poppy Seed Scones

The source for today’s recipe is Country Living Magazine. Easy, fast, and tasty. Easy like Sunday morning! These scones bake up fast in 12 to 14 minutes. With very little sugar, they burst with lemon flavor from the juice and the zest. Perfect party pleaser! This recipe is a keeper!!

Yields: 8 scones

  • 2 c. all-purpose flour
  • 3 tbsp. granulated sugar
  • 2 tbsp. poppy seeds
  • 2 large lemons
  • 1 tbsp. baking powder
  • ½ tsp. baking soda
  • ½ tbsp. salt
  • 1 stick cold unsalted butter
  • ½ c. heavy cream
  • ¼ c. fresh lemon juice
  • 1 tbsp. fresh lemon juice
  • ½ c. confectioners' sugar
  1. Preheat oven to 400 degrees F. In a large bowl, combine flour, granulated sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut in butter until mixture resembles very coarse meal. Pour in heavy cream, then add 1/4 cup lemon juice, stirring just until dough forms.
  2. Using your hands, gather dough together and gently press into a ball. Transfer dough to a parchment-lined baking sheet and shape into an 8-inch disk. Cut into 8 wedges and separate so scones are about 1 inch apart. Bake until golden and a toothpick inserted into center comes out clean, 12 to 14 minutes. Transfer scones to a wire rack and let cool, about 20 minutes.
  3. Meanwhile, in a small bowl, mix confectioners' sugar with remaining lemon juice and stir until smooth. Using a spoon, drizzle glaze over cooled scones.
  • Preparation time: 15 minutes
  • Cook time: 35 minutes
  • Total time: 50 minutes

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About The Author

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The author enjoys baking, cooking, and entertaining friends. From Spring luncheons to Sunday dinners, she celebrates loved ones with healthy and nourishing food. And, yes, always ends with a cup of coffee and dessert!

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