Small Batch Lemon Poppy Seed Scones

Buttery Lemon Poppy Seed Scones Recipe - these delicate lemon scones are topped with a sweet lemon glaze. This wonderful small batch recipe yields 4 perfectly sweet scones.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 425 degrees F (220 degrees C).

Step 2

Line a baking sheet with silpat or parchment paper.

Step 3

In a mixing bowl, stir together the flour, baking powder, salt, baking soda, sugar and poppy seeds.

Step 4

Using a pastry blender, a fork or your fingertips, work the butter into the dry ingredients until the mixture looks like coarse crumbs.

Step 5

In a small bowl, whisk together the egg yolk, milk, lemon juice and lemon zest. Pour into flour mixture and stir until just combined.

Step 6

Turn the dough out onto a lightly floured work surface. Knead very lightly and form a circle. (Add a little more flour to the dough if the dough becomes too sticky to handle).

Step 7

Cut the dough into 4 wedges.

Step 8

Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.

Step 9

Let cool on baking sheet for a minute, then transfer onto wire rack.

Step 10

In a small bowl, whisk together the powdered sugar, cream and lemon juice until smooth. Spoon over the tops of cooled scones.

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