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–+ servings

Lemon Poppy Seed Scones

Elevate your brunch game with these beautiful light and flaky lemon poppy seed scones! Enjoy them fresh out of the oven with loads of butter or drenched in Lemon Curd!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 scones
Calories 214 kcal

Ingredients
  

  • 1 Tablespoon lemon zest
  • 1/3 c granulated sugar
  • 3 cups all-purpose flour
  • 1 Tablespoon Poppy Seeds
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter frozen and grated (see notes)
  • 1 cup buttermilk

Lemon Glaze

  • 1 Cup confectioner's sugar sifted
  • 2 Tablespoons lemon juice

Instructions
 

  • Preheat the oven to 350°. Lightly grease 2 baking sheets or use parchment paper or silicone baking sheets. Set aside.
  • In a small bowl, using a fork or your fingertips, rub 1 Tablespoon lemon zest and 1/3 cup sugar together until fully combined and fragrant.
  • In a large bowl, combine 3 cups of flour, all of your lemon sugar, 1/2 teaspoon salt, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 Tablespoon Poppy Seeds.
  • Add the 3/4 cup grated butter and cut with a pastry cutter or a fork, until the mixture looks coarse. (You should still see pieces of butter/flour "balls" about the size of small peas)
  • Make a well in the middle and add 1 cup of buttermilk. Mix until just combined. Don't over mix.
  • Transfer the dough to a floured surface and lightly knead into a 3/4 inch thick rectangle. Cut in triangles using a pizza cutter. Place them on our prepared baking sheets. Space them out evenly, about 2 inches apart.
  • Bake for 10-12 minutes or until lightly golden brown.
  • Place on cooling rack with foil underneath to catch the glaze.

Lemon Glaze

  • Whisk 1 cup of confectioners sugar and 2 tablespoons lemon juice until your mixture become pasty. Add more sugar or juice to achieve the desired consistency.
  • Drizzle over warm scones. Serve

Notes

To make grating butter easier, place the butter in your freezer at least an hour before you plan to grate it. I use a regular standard cheese grater. Once you've grated all the butter, put it back in the freezer until ready to use.
Rather than rolling the dough into a rectangle to make smaller scones you can divide the dough into two 3/4 inch thick, 6 diameter rounds. Cut each round into 8 wedges.

Nutrition

Serving: 1sconeCalories: 214kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 23mgSodium: 213mgFiber: 1gSugar: 12g
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