Name: Lemon Poppy Seed Scones
Prep time: 20 min
Cook time: 25 min
Total time: 100 min
Ingredients: 2.75 cups self-rising flour; 1 stick very cold unsalted butter, cut into cubes; 2 tablespoons poppy seeds; 0.5 cup white sugar; 1 tablespoon lemon zest, or more to taste; 1 large egg, beaten; 2 tablespoons fresh lemon juice; 0.33333334326744 cup whole milk, or more as needed; 3 strawberries, or more to taste; 1 cup powdered sugar, or more as needed

Lemon Poppy Seed Scones

4.9

(8)

6 Reviews

5 Photos

The method for making these scones is very simple but can be a little scary for a novice baker, since the dough starts off in such rough shape. If you're able to wrestle it all together on the table, verses mixing into a dough ball in the bowl, you'll be rewarded with a much tenderer scone. But even a slightly tough one, painted with a fruity fresh strawberry glaze, will be a winner at any special-occasion brunch or teatime.

Recipe by Chef John

Updated on June 19, 2020

Prep Time:

20 mins

Cook Time:

25 mins

Additional Time:

55 mins

Total Time:

1 hr 40 mins

Servings:

Yield:

8 glazed scones

Jump to Nutrition Facts

Ingredients

2 ¾ cups self-rising flour
1 stick very cold unsalted butter, cut into cubes
2 tablespoons poppy seeds
½ cup white sugar
1 tablespoon lemon zest, or more to taste
1 large egg, beaten
2 tablespoons fresh lemon juice
⅓ cup whole milk, or more as needed

For the Strawberry Glaze:

3 strawberries, or more to taste
1 cup powdered sugar, or more as needed

Directions

Preheat the oven to 375 degrees F (190 degrees C).
Place self-rising flour in a large bowl. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add poppy seeds, sugar, and lemon zest; mix to combine. Make a well in the center and pour in egg, lemon juice, and milk. Mix with a fork until dough starts to come together. Scoop up with one hand until a shaggy dough forms.
Pour dough out onto your work surface. Use your hands and a bench scraper to gather and press dough into a neat rectangle about 1- to 1-1/2-inches tall. Cut into 4 squares and then diagonally into 8 triangles. Space scones evenly onto a silicone-lined baking sheet.
Bake in the preheated oven until bottoms are golden brown, about 25 minutes. Let cool in pan for 5 minutes, then transfer onto a wire rack to cool completely, about 30 minutes.
Mash strawberries finely to resemble a puree. Whisk in powdered sugar in batches to make a thick, spreadable glaze. Spread glaze over the cooled scones. Let scones cool on the rack until glaze hardens, about 20 minutes.

Chef's Notes:

If you want to make your own self-rising flour, for every cup of regular all-purpose flour, just sift in 1 1/2 teaspoons baking powder and 1/2 teaspoon fine salt.

Usually we brush the tops of the scones with egg wash before baking, but we waive that here in light of the glaze.

Nutrition Facts (per serving)

389	Calories
14g	Fat
61g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 389
% Daily Value *
Total Fat 14g	18%
Saturated Fat 8g	39%
Cholesterol 55mg	18%
Sodium 561mg	24%
Total Carbohydrate 61g	22%
Dietary Fiber 2g	6%
Total Sugars 28g
Protein 6g
Vitamin C 5mg	27%
Calcium 196mg	15%
Iron 2mg	13%
Potassium 108mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.