Ingredients
2 cups All-purpose flour
2 tablespoons Fresh lemon zest
2 tablespoons Poppy seeds
1/3 cup Sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
1/2 cup (1 stick) Cold unsalted butter
1/2 cup Heavy cream
1 teaspoon Vanilla extract
1 large Egg (for egg wash)
1 tablespoon Sugar (for topping)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, whisk together the flour, lemon zest, poppy seeds, sugar, baking powder, and salt until well combined.
3. Cut the cold butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4. In a separate bowl, mix the heavy cream and vanilla extract. Pour this into the flour mixture and stir gently with a fork until the dough just comes together. Don’t overmix.
5. Turn the dough out onto a lightly floured surface and pat it into a 7-inch circle, about 1-inch thick. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
6. Place the scones on the prepared baking sheet, leaving space between them. Brush the tops with beaten egg and sprinkle with sugar.
7. Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
8. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Pro-Tips for Lemon Poppy Seed Scone Success:
• First, keep everything cold – even chill your mixing bowl and flour for the best results.
• Second, don’t overwork the dough; mix just until the ingredients come together.
• Third, for extra tender scones, try grating frozen butter using a box grater rather than cutting it in.
• Fourth, if you want to prepare ahead, you can freeze the unbaked scones and bake them straight from frozen, adding a few extra minutes to the baking time.
Delicious Variations to Try:
• Try adding a lemon glaze by mixing powdered sugar with lemon juice for a sweet-tart topping.
• For a different citrus twist, substitute orange zest and add dried cranberries.
• You could also incorporate white chocolate chips for a sweeter version that pairs beautifully with the lemon.
• For a more savory option, reduce the sugar to 2 tablespoons and add fresh thyme leaves along with the lemon zest.
- Prep Time: 15
- Cook Time: 20
- Category: Easy Cakes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian