Spring is here and I couldn’t be more ready. These lemon poppy seed scones are sure to brighten your day. They have a soft crumb, a crunchy exterior and tart lemon flavor. Then you top them with a lemon glaze that brings them all together. They are one of my favorite recipes to make for Sunday brunch or Mother’s Day.
Ingredients
2 c. flour
1/3 c. sugar
Zest of one lemon
2 ½ tsp. baking powder
½ tsp. coarse salt
½ c. butter, unsalted, cut into small chunks
½ c. heavy cream, plus 2 tbsp. for brushing the tops of the scones
1 large egg
1 tsp. vanilla extract
½ tsp. lemon extract
1 ½ tbsp. poppy seeds
2 tbsp. coarse sugar
Lemon Glaze
1c. powdered sugar
3 tbsp. fresh lemon juice
Pinch of fine salt
Instructions
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In a large bowl, combine flour, sugar, zest, baking powder and salt together. Using a pastry cutter or your hands combine the butter into the dry mixture. Mix until the butter is pea sized and the mixture resembles crumbs.
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In a small bowl combine heavy cream, extracts and the egg. Mix well. Pour liquid ingredients over dry ingredients. Then add in the poppy seeds. Mix until just combined.
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Pour out onto a lightly floured surface. Press into about an 8-inch circle. Cut the circle into 8 even wedges. Place onto a lined baking sheet.
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Refrigerate for 30 minutes while the oven preheats to 400 degrees.
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Brush with heavy cream and top with a sprinkle of coarse sugar.
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Bake for 22-24 minutes, until the edges are light golden brown. Let them cool for 5 minutes.
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While they are cooling combine the icing ingredients. Drizzle over scones. Best enjoyed warm. But will keep for 2 days at room temperature.
Variations
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Substitute poppyseeds for ¾ c. blueberries or blackberries
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Omit lemon zest and extract, and use ½ tsp. almond extract instead.
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Use orange zest and juice in place of lemon