Lemon Poppy Seed Scones

Recipe

Prep Time: 15 Minutes Freeze Time: 15 Minutes Cook Time: 12 Minutes

For the Scones:

  • 1 cup Heavy Cream

  • 8 tablespoons Butter (1 stick)

  • 2 cups all-purpose flour

  • 1 tablespoon corn starch

  • 1 ½ tablespoon poppy seeds

  • 1 tablespoon baking powder

  • ½ teaspoon baking soda

  • zest of 1 lemon

For the glaze:

  • 2 cups powder sugar

  • 3 tablespoon milk

  • 1 tablespoon lemon juice

Ingredients:

  • Preheat oven to 400°. Line baking sheet with parchment paper.

  • Put heavy cream in the freezer for 10 minutes. Place butter in microwave for 30 second or until melted.

  • In a medium sized bowl, whisk flour, sugar, corn starch, poppy seeds, baking powder, baking soda, salt, and lemon zest.

  • In another bowl, combine heavy cream and butter. Stir together with a fork until it forms small clumps in the mixture.

  • Add cream mixture to the dry ingredients. Stir with rubber spatula until all flour is incorporated. (The batter will be very thick, like cookie dough.)

  • Scoop rounded scones onto the baking sheet.

  • Refrigerate the unbaked scones for 15 minutes.

  • After they are done in the fridge, bake the scones for 12 minutes. (They should be light golden brown.)

  • Transfer to a cooling rack.

  • Whisk together powder sugar, milk, and lemon juice.

  • Quickly pour glaze over scones.

How To Make It:

  • Oven

  • Baking sheet

  • Parchment paper

  • Large bowl

  • Bowl

  • whisk (fork works too)

  • teaspoons

  • measuring cup

  • Cooling Racks

Supplies Used:

Baking Entry:

These scones are a family favorite for brunch or holidays! These are a newer recipe for my family, but quickly became a favorite with how easy and yummy they are!

I love lemon baked goods, so I knew I had to try and make these scones! I thought scones would be really challenging to make (no matter how much I was told that these were easy to make), but this was actually an easy recipe! There were minimal steps and easy to follow along. For the recipe you mix the dry ingredients together and mix the wet ingredients together, and then combine. After that you are done for a little while. When they come out of the oven, the glaze is very simple and fast to make. These scones were great to eat in the following days and did not get that dry texture.

While these scones were amazing, I would use the whole lemon for the glaze. I only used half of a lemon and so the glaze was not as lemony has I would have liked. This part of the recipe is totally based on preference. However, if you like a lemony taste, make sure use the whole lemon. This recipe has taught me that when baking it’s important to follow the recipe, but it is also important to try things multiple times with different tweaks to make it just the way you like it. You do NOT have to follow a recipe to the T. If you want to add more lemon, then add more lemon! Make these scones for you next brunch hosting or for a little morning treat!

Tip No One Tells You: To check and see if a scone, muffin, bread or any other baked goods like that, is done you poke a skew (toothpick or butter knife also work) and if come out of the baked good without any residue, then the treat is done baking.