Flaky and buttery scones with the scent of lemon and subtle crunch of poppy seeds. A bright start to any morning!
Course Snack
Cuisine American
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
Servings 8scones
Calories 340
Author Annalise Sandberg
Ingredients
2cupsall-purpose flour(240 grams)
2tablespoonsgranulated sugar(25 grams)
1tablespoonbaking powder(14 grams)
¼teaspoonsalt
1tablespoonlemon zest(from about 2 lemons)
1tablespoonpoppy seeds(10 grams)
5tablespoonsunsalted butter, cold and cubed (70 grams)
¾cupcold heavy cream(177 ml)
1large egg
Coarse sugar, for sprinkling (optional)
For the glaze:
1cuppowdered sugar, sifted (227 grams)
2-3tablespoonsfreshly squeezed lemon juice
Instructions
Preheat oven to 400°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.