Ridiculously Easy Lemon Poppy Seed Scones
These Ridiculously Easy Lemon Poppy Seed Scones are moist, tender, and melt-in-your-mouth delicious, proving that scones can be simple to make.
Equipment
- oven
- mixing bowl
- whisk
- spatula
- Cookie Scooper
- sheet pan
- Cooling Rack
Ingredients
For the scones
- 1 cup heavy cream
- 8 tablespoons butter
- 2 cups all-purpose flour
- 6 tablespoons sugar
- 1.5 tablespoons poppy seeds
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 medium lemon zest from 1 medium-size lemon
- 1 tablespoon corn starch
For the glaze
- 2 cups powdered sugar
- 3-4 tablespoons milk or half and half
- 1 tablespoon fresh lemon juice
Instructions
For the scones
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Measure 1 cup heavy cream and place it in the freezer for 10 minutes. Microwave the butter until melted.
- Whisk flour, sugar, corn starch, poppy seeds, baking powder, baking soda, salt and lemon zest in a bowl. Stir to combine.
- Combine the chilled heavy cream with the melted butter and stir until clumps form.
- Add the cream mixture to the dry ingredients and stir until just combined without over mixing.
- Scoop dough onto the prepared pan, spacing at least 2 inches apart. Refrigerate for at least 15 minutes.
- Bake for 12-20 minutes until golden brown, then transfer to a cooling rack.
For the glaze
- Combine powdered sugar, milk (or half and half) and lemon juice in a bowl. Whisk until smooth.
- Spoon the glaze over the cooled scones, allowing excess to drip off. Sprinkle with extra poppy seeds if desired.
- Let the glaze set before serving if possible.
Notes
The recipe makes 12 average-size scones. Adjust size as preferred.
Nutrition
Serving: 1sconeCalories: 327kcalCarbohydrates: 44gProtein: 3gFat: 16gSaturated Fat: 10gTrans Fat: 1gCholesterol: 49mgSodium: 220mgPotassium: 155mgFiber: 1gSugar: 26gVitamin A: 538IUVitamin C: 1mgCalcium: 82mgIron: 1mg
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