Lemon Poppy Seed Scones
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 20 min @ 400° |
| Source | CompletelyDeclicious.com |
| Yield / serves | 6-8 servings |
| Rating | Good
Alaric liked them. Cheri and I thought they were a little bland. |
Ingredients
- 2 cups (240 grams) all-purpose flour
- 2 tablespoons (25 grams) sugar
- 1 tablespoon (14 grams) baking powder
- 1/4 teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 tablespoon (10 grams) poppyseeds
- 5 tablespoons (70 grams) unsalted butter, cold and cubed
- 3/4 cup (177 ml) heavy cream, cold
- 1 large egg
- Coarse sugar, for sprinkling (optional)
For the glaze:
- 1 cup (227 grams) powdered sugar, sifted
- 2-3 tablespoons freshly squeezed lemon juice
Preparation
Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, salt, lemon zest and poppy seeds. Cut the butter into the dry ingredients with a pastry blender or fork.
Whisk together the heavy cream and egg. Make a well in the center of the dry ingredients and add the cream mixture. Stir with a spoon until mixture mostly together into a ball. There may be some dry crumbs.
On a lightly floured surface, pat the dough to be about 1 inch tall and shape into a rectangle. Cut into triangles. Transfer to the prepared sheet pan and brush with additional heavy cream. Sprinkle with coarse sugar, if using.
Bake until edges turn golden brown, about 20-22 minutes. Let cool completely.
To make the icing, whisk together the sifted powdered sugar and 2 tablespoons of the lemon juice. Add an additional tablespoon of lemon juice if necessary to achieve desired consistency. Drizzle over cooled scones and let set 10 minutes before serving.
