Well, I’ve got a recipe for you today that falls into the top 10 of my all-time favorites.
This is no exaggeration, these lemon poppy seed scones are so so delicious! I baked some on Saturday and they were gone by Sunday. I baked another batch for Aaron to take in his lunch on Monday but was mad when he took too many because I wanted them to last. They are that good!
I find the scones have the perfect amount of natural lemon flavor but if you like a lot of that lemon zing, squeeze in some fresh lemon juice into the wet ingredients. Take note, once you have all the ingredients mixed the dough will be very sticky, but as long as you work with it on a sheet of parchment paper you will have no problems and you’ll be glad you stuck it out. I hate a dry scone, but these ones are really soft. The trick is to not handle the dough too much. The result: a scrumptious, lovely little scone. Enjoy!
Glazed Lemon Poppy Seed Scones
2 cups all-purpose flour
2 tsp baking powder
1/4 cup sugar
1/4 tsp salt
zest of 1 lemon
1 tbsp poppy seeds
1/3 cup cold butter, cut into small chunks
3/4 cup milk
1 tsp vanilla extract
1 cup icing sugar
1 tsp lemon juice
2 tbsp milk
Preheat oven to 375˚F.
Line a baking pan with parchment paper and set aside.
In a large mixing bowl whisk flour, baking powder, sugar, salt, lemon zest and poppy seeds together until well combined.
Add the chunks of butter and rub together with your hands until the mixture resembles small crumbs.
In a small bowl combine milk, egg, and vanilla extract, mix well. Add to the flour mixture and mix until combined. The dough will be sticky but this will ensure a nice and moist scone.
With floured hands and on a separate sheet of parchment paper, flatten dough to a thickness of about 2 inches. Cut into triangles and place about 1 inch apart on the parchment paper baking pan.
Bake for 15 minutes or until the scones are a light golden color. Cool completely before glazing.
For the glaze, combine icing sugar, lemon juice and milk in a bowl and whisk until well mixed. Drizzle over the scones and allow glaze to harden. Enjoy!
By Three Happy Folk