Lemon Poppy Seed Scones

Name: Lemon Poppy Seed Scones
Prep time: 40 min
Cook time: 13 min
Total time: 53 min
Cuisine: American
Ingredients: 2 cups (240g) flour; ¼ cup (50 g) sugar; 2 teaspoon (10 ml) of baking powder; ½ teaspoon (2.5 ml) salt; 1 tablespoon (15 ml) poppy seeds; 1 tablespoon (15 ml) lemon zest; 10 tablespoon (150 g) cold butter, diced into cubes; ½ cup (120 ml) heavy cream + 1 teaspoon for brushing tops; 1 egg; ¾ teaspoon (3.75ml) pure lemon extract; Raw, turbinado sugar for tops

7 steps

Prep:40minCook:13min

Easy and delicious lemon poppy seed scones! Light and flakey with just the right amount of Lemon flavor! A great one for Easter Sunday or Mother's Day brunch.

Updated at: Wed, 28 Feb 2024 23:10:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories340.2 kcal (17%)

Total Fat21.8 g (31%)

Carbs32.2 g (12%)

Sugars8.7 g (10%)

Protein4.6 g (9%)

Sodium282.2 mg (14%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

240gflour

¼ cupsugar

10mlbaking powder

2.5mlsalt

15mlpoppy seeds

15mllemon zest

150gbutter

cold, diced into cubes

½ cupheavy cream

+ 1 teaspoon for brushing tops

1egg

3.75mlpure lemon extract

turbinado sugar

Raw, for tops

Instructions

Step 1

Preheat oven to 400F (200C).

Step 2

Line sheet pan with parchment paper. In a bowl combine flour, sugar, salt, baking powder, poppy seeds and lemon zest. Add butter and work by hand until dough resembles a coarse meal.

Step 3

Mix the egg with the cream and lemon extract. Create a well in the center of the dry mixture and pour wet mixture in well. Gently mix with a fork until combined, and then grab dough with floured hands.

Step 4

Turn dough out onto a floured surface. Shape dough into a square, cut into 4 squares and then cut the squares into triangles. You will have 8 triangles.

Step 5

Brush each scone lightly with heavy cream and a sprinkle with the raw sugar.

Step 6

Pop tray in freezer for 5 mins to firm up, (or fridge for 15 mins) and then bake for 15-17 mins until golden brown.

Step 7

Serve with raspberry jam.

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