Lemon–Poppy Seed Scones
These scones are the perfect treat to enjoy with your morning coffee.
By Ree Drummond
Jump to recipe
Yields:
16 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs
Pro tip: To quickly sift the flour, tap the strainer against the palm of your hand.
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Ingredients
For the scones:
- 3 cups
all-purpose flour, plus more for dusting
- 1/2 cup
granulated sugar
- 4 tsp.
baking powder
- 1/2 tsp.
kosher salt
- 2 Tbsp.
poppy seeds
- 1
stick cold unsalted butter, cut into pieces
- 1 cup
heavy cream, plus more if needed
- 1
large egg
Grated zest of 1 lemon
For the glaze:
- 2 1/2 cups
powdered sugar, sifted, plus more if needed
- 1/4 cup
whole milk, plus more if needed
Grated zest and juice of ½ lemon
Dash of kosher salt
Poppy seeds, for topping
Directions
- Step 1For the scones: Preheat the oven to 400˚. Sift together the flour, granulated sugar, baking powder and salt into a large bowl. Stir in the poppy seeds. Add the butter and use a pastry blender or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs and there are no large chunks of butter.
- Step 2Mix the heavy cream, egg and lemon zest in a medium bowl. Add the cream mixture to the flour mixture; stir gently with a fork until combined. The dough should be crumbly, but if it’s too crumbly to work with, splash in a small amount of heavy cream.
- Step 3Turn out the dough onto a floured surface and lightly press it together into a rough rectangle. Use a rolling pin to roll it into an 8-by-12-inch rectangle (use your hands to help shape it if necessary). Trim the edges with a knife. Cut the dough in half crosswise, then cut lengthwise into quarters to make 8 rectangles. Cut each rectangle in half diagonally to make 16 triangles.
- Step 4Transfer the scones to a parchment-lined baking sheet and bake until just golden, 15 to 20 minutes. Let cool for 15 minutes on the baking sheet, then transfer the scones to a rack to cool completely.
- Step 5For the glaze: Combine the powdered sugar, milk, lemon zest and juice and salt in a medium bowl. Stir until smooth, adjusting the thickness with more powdered sugar or milk if necessary.
- Step 6Place the rack of scones over a baking sheet to catch drips, then spread the glaze on the scones. Before the glaze sets, sprinkle the tops lightly with poppy seeds. Let the glaze set completely, about 1 hour.
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