Rustic Lemon Poppy Seed Scones
Brighten up your mornings with these Rustic Lemon Poppy Seed Scones, a bakery-style treat that's both tangy and delicately sweet. Featuring a buttery, tender crumb infused with vibrant lemon zest and dotted with nutty poppy seeds, these scones strike the perfect balance between rustic simplicity and indulgent flavor. The fresh lemon glaze drizzled on top adds a zesty finishing touch, making them irresistible for breakfast, brunch, or an afternoon tea. With just 15 minutes of prep and a short bake time, this recipe is ideal for those seeking a quick yet impressive homemade pastry. Serve them warm for maximum melt-in-your-mouth goodness, or enjoy at room temperature for an on-the-go delight!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.333 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Cooled unsalted butter, diced
- 1 tablespoon Lemon zest
- 1.5 tablespoons Poppy seeds
- 0.5 cup Heavy cream (plus extra for brushing)
- 1 Large egg
- 2 tablespoons Fresh lemon juice
- 0.5 cup Powdered sugar (for glaze)
- 2 tablespoons Fresh lemon juice (for glaze)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
Add the diced cold butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the lemon zest and poppy seeds.
In a separate small bowl, whisk the heavy cream, egg, and lemon juice together until combined.
Pour the wet ingredients into the dry ingredients and stir with a spatula until a rough dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently press and shape the dough into a circle about 1 inch thick.
Use a sharp knife or bench scraper to cut the dough into 8 wedges.
Transfer the wedges to the prepared baking sheet, leaving a little space between each piece.
Brush the tops of the scones with a small amount of heavy cream for a golden finish.
Bake in the preheated oven for 16-18 minutes or until the scones are golden and cooked through.
While the scones bake, make the lemon glaze by whisking together the powdered sugar and fresh lemon juice until smooth and slightly thickened.
Allow the scones to cool for about 10 minutes on a wire rack before drizzling them with the lemon glaze.
Serve warm or at room temperature, and enjoy the zesty sweetness of these rustic lemon poppy seed scones!
Nutrition Facts
Calories |
2502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 2133 mg | 93% | |
| Total Carbohydrate | 267.6 g | 97% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 72.4 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 351 mg | 27% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 497 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.
