Description
Tender and moist Lemon Poppyseed Scones are full of citrus flavor and lots of poppyseeds. Finished with a lemon honey icing.
Ingredients
- 2 1/2 cups AP flour
- 2/3 cups heavy cream
- 8 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 1 egg
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- Juice of 1 1/2 lemons (save the other half for icing)
- Zest of 1 lemon
Icing
- 1 cup powdered sugar
- 1 tablespoon honey
- Juice of reserved half lemon
Instructions
- In a large bowl combine all purpose flour, granulated sugar, baking powder, poppyseeds, zest of 1 lemon and salt. Cut the cold butter into thin slices or using a box grater, grate butter into the flour mixture. Using a fork or pastry cutter, blend the butter into the flour mixture until butter is the size of small peas. Place in refrigerator until step 3.
- In a small bowl mix heavy cream, egg, and the juice of 1 1/2 lemons (set other half lemon to the side for icing) until fully combined.
- Preheat oven to 400 degrees F. Prepare a baking sheet lined with parchment paper and set aside. Take flour mixture out of the refrigerator and pour the heavy cream lemon mixture over it. Using a fork or spatula mix until fully combined, making sure there is no flour stuck to the bottom or sides. Cover and set in refrigerator for 15 minutes.
- After 15 minutes, use a large cookie scoop or large spoon and drop scone dough on the parchment lined baking sheet. Make sure scones are about 2 inches apart. Brush tops of scones with a little heavy cream and bake for 23-28 minutes until slightly golden brown.
- While scones cool, make the icing. Combine powdered sugar, honey and lemon juice, whisk until combined. The icing should be thick but can still be drizzled on top of scones. Drizzle on top of scones and enjoy!
Notes
How long do these scones last? and how do I store them? Cover scones in an air-tight container, they will be freshest about 2-3 days. However you can store them in the refrigerator, covered for up to a week. Warm scones in an oven set at 350 degrees F for about 5-7 minutes or until warmed through. If you wait to glaze them, you can place in a toaster oven. Freeze the dough and enjoy scones for up to 2 months!
Can scones still be shaped in traditional triangle shapes? Of course. Lightly dust your work surface with a little bit of flour and shape the dough into a 7-8 inch disk. Refrigerate or freeze for about 15-20 minutes so the butter can firm up, slice into 8 scones and bake for 23-25 minutes.
- Prep Time: 25
- Cook Time: 25