Processor Poppy Seed Lemon Scones
Brighten up your morning with these zesty Processor Poppy Seed Lemon Scones, a quick and easy treat that combines the tangy freshness of lemon zest with the subtle crunch of poppy seeds. Made effortlessly using a food processor, this foolproof recipe delivers soft, flaky scones with minimal effort—perfect for brunch, tea time, or an on-the-go snack. A touch of heavy cream ensures rich, tender texture, while the optional lemon glaze adds a perfectly sweet finish. Ready in just over 30 minutes, these golden-brown wedges offer a delightful balance of citrusy flavor and buttery goodness. Serve warm with coffee or tea for a truly irresistible experience that will leave everyone craving more!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 1 tablespoon Poppy seeds
- 1 tablespoon Lemon zest (from 1 large lemon)
- 0.5 cup Heavy cream (plus extra for brushing)
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Vanilla extract
- 0.5 cup Powdered sugar (optional, for glaze)
- 1 tablespoon Lemon juice (optional, for glaze)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a food processor, combine the all-purpose flour, granulated sugar, baking powder, and salt. Pulse a few times to mix the dry ingredients.
Add the cold, cubed butter to the food processor. Pulse until the mixture resembles coarse crumbs.
Add the poppy seeds and lemon zest to the processor and pulse a few more times to distribute evenly.
In a small bowl, whisk together the heavy cream, lemon juice, and vanilla extract.
Gradually pour the wet ingredients into the food processor while pulsing, just until the dough starts to come together. Avoid overmixing.
Turn the dough out onto a lightly floured surface. Gently shape it into a round disk approximately 1 inch (2.5 cm) thick and 7 inches (18 cm) in diameter.
Using a sharp knife or bench scraper, cut the dough into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones lightly with heavy cream for a golden finish when baked.
Bake in the preheated oven for 16-18 minutes, or until the tops are golden brown and the scones feel firm to the touch.
Allow the scones to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
If making the optional glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled scones.
Serve warm or at room temperature. Enjoy these Processor Poppy Seed Lemon Scones with tea or coffee!
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 270 mg | 12% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 14.8 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 53 mg | 1% | |
*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.
