Poppy Seed Scones
Elevate your breakfast or afternoon tea with these delightful Poppy Seed Scones, a perfect balance of buttery richness and zesty brightness. Infused with crunchy poppy seeds and fragrant lemon zest, these scones bring a refreshing twist to traditional recipes. The dough, enriched with heavy cream and vanilla extract, creates a tender, flaky texture that pairs beautifully with your favorite jam, whipped cream, or just a simple pat of butter. A touch of turbinado sugar adds a satisfying crunch to the golden-brown tops, making each bite irresistibly sweet. Quick and easy to prepare, these scones bake up in just 20 minutes, making them ideal for special occasions or a cozy morning indulgence. Whether served warm or at room temperature, Poppy Seed Scones are sure to become a favorite treat for any time of day.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 2 tablespoons poppy seeds
- 1 tablespoon lemon zest
- 0.67 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (for brushing)
- 1 tablespoon turbinado sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour mixture until the texture resembles coarse crumbs.
Stir in the poppy seeds and lemon zest to distribute evenly throughout the mixture.
In a small bowl, whisk together 2/3 cup heavy cream, the egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients, and use a fork to gently combine until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and shape it into a disk about 1 inch thick and 7 inches in diameter.
Using a sharp knife or bench scraper, cut the disk into 8 equal wedges.
Place the wedges on the prepared baking sheet, leaving some space between them for spreading.
Brush the tops of the scones with the extra heavy cream and sprinkle with turbinado sugar, if desired.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and the scones are set.
Remove from the oven and allow the scones to cool slightly on the baking sheet before serving warm or at room temperature.
Nutrition Facts
Calories |
2826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.1 g | 228% | |
| Saturated Fat | 102.9 g | 514% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 2724 mg | 118% | |
| Total Carbohydrate | 261.1 g | 95% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 65.4 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 377 mg | 29% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
