Recipes Bread Quick Bread Recipes Scone Recipes 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 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 5 5 5 5 Prep Time: 20 mins Cook Time: 25 mins Additional Time: 55 mins Total Time: 1 hr 40 mins Servings: 8 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. I Made It Print Nutrition Facts (per serving) 389 Calories 14g Fat 61g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved