Side Pannel
Glazed Lemon Poppy Seed Scones
Glazed Lemon Poppy Seed Scones
- Recipe Submitted by maryjosh on 01/22/2019
Ingredients List
- 2 1/4 cups all purpose flour
- 1/4 cup white sugar
- 1 Tbsp baking powder
- 2 Tbsp finely grated lemon zest
- 1 tsp kosher salt (3/4 tsp. if using fine salt (a bit less of either if you are using salted butter)
- 2 tsp poppy seeds
- 1/2 cup unsalted butter, cut in to cubes and chilled
- 1 cup heavy cream, plus more for brushing
- Glaze:
- 1 cup confectioners/icing sugar
- 1/4 cup fresh lemon juice
- 1 tsp poppy seeds
Directions
Preheat oven to 375 and line a baking sheet with parchment paper.
Cube the butter and place in a bowl in the freezer until needed.
In a food processor, pulse to combine the flour, sugar, baking powder, lemon zest, salt and 2 tsp of poppy seeds. Add the butter cubes and pulse until the mixture resembles coarse meal. Add the heavy cream and pulse until evenly moistened.
remove dough to a lightly floured work surface. Gather dough together in to a ball. Using a floured rolling pin, roll dough in to a 6x9-inch rectangle. Using a sharp knife, cut dough in to 12-16 scones, depending on how big (or small) you might like them. Transfer scones to prepared baking sheet.
Brush top of scones with cream. Bake for 25 minutes, or until firm and lightly golden. Transfer scones to a cooling rack with a baking sheet underneath to cool completely.
Prepare the glaze by mixing the icing sugar, lemon juice and poppy seeds until smooth. Brush cooled scones with glaze and let stand until the glaze sets, about 15 minutes.
These scones keep well at room temperature for a couple of days or freeze extras to enjoy any time.
Cube the butter and place in a bowl in the freezer until needed.
In a food processor, pulse to combine the flour, sugar, baking powder, lemon zest, salt and 2 tsp of poppy seeds. Add the butter cubes and pulse until the mixture resembles coarse meal. Add the heavy cream and pulse until evenly moistened.
remove dough to a lightly floured work surface. Gather dough together in to a ball. Using a floured rolling pin, roll dough in to a 6x9-inch rectangle. Using a sharp knife, cut dough in to 12-16 scones, depending on how big (or small) you might like them. Transfer scones to prepared baking sheet.
Brush top of scones with cream. Bake for 25 minutes, or until firm and lightly golden. Transfer scones to a cooling rack with a baking sheet underneath to cool completely.
Prepare the glaze by mixing the icing sugar, lemon juice and poppy seeds until smooth. Brush cooled scones with glaze and let stand until the glaze sets, about 15 minutes.
These scones keep well at room temperature for a couple of days or freeze extras to enjoy any time.
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