Side Pannel
Strawberry Lemon Poppy Seed Scones
- Prep Time: 20 Minutes
- Cooking Time: 25 Minutes
- Serves: 8 scones
Strawberry Lemon Poppy Seed Scones
- Recipe Submitted by Jerky on 06/28/2014
Category: Desserts
Ingredients List
- 2 cups (250g) all-purpose flour
- 6 Tablespoons (80g) granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons poppy seeds
- zest of 1 large lemon
- 8 Tablespoons (115g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (150g) chopped fresh strawberries (frozen is ok - do not thaw)
- coarse sugar, optional (I used Sugar In The Raw)
- ____________________________________________________________________
- Lemon Glaze
- Juice of 1 large lemon
- 1 cup (120g) powdered sugar (or more)
- 1 Tablespoon (15ml) half-and-half (or heavy cream or milk)
Directions
Preheat oven to 400F degrees. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk the flour, sugar, baking powder, salt, and poppy seeds. Add the lemon zest and whisk together again. Grate the frozen butter (I used a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal (as pictured above). Set aside.
In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the strawberries. Try your best to not overwork the dough at any point. Do not worry if the dough begins to turn a little pink from the strawberries- that's expected depending how juicy yours are. Dough will be wet. Work the dough into a ball as best you can and transfer to the prepared baking pan. Press into a neat 8”³ disc and cut into equal wedges with a very shape knife. Top with a sprinkle of coarse sugar, if using.
Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. While the scones are cooling, whisk together the glaze ingredients until smooth. Drizzle over warm scones.
Scones are best enjoyed right away, though unglazed leftover scones keep well at room temperature for 2 extra days.
In a large bowl, whisk the flour, sugar, baking powder, salt, and poppy seeds. Add the lemon zest and whisk together again. Grate the frozen butter (I used a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal (as pictured above). Set aside.
In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the strawberries. Try your best to not overwork the dough at any point. Do not worry if the dough begins to turn a little pink from the strawberries- that's expected depending how juicy yours are. Dough will be wet. Work the dough into a ball as best you can and transfer to the prepared baking pan. Press into a neat 8”³ disc and cut into equal wedges with a very shape knife. Top with a sprinkle of coarse sugar, if using.
Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. While the scones are cooling, whisk together the glaze ingredients until smooth. Drizzle over warm scones.
Scones are best enjoyed right away, though unglazed leftover scones keep well at room temperature for 2 extra days.
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