Easy, one-bowl Glazed Lemon Poppy Seed Scones, with a lovely lemon glaze with even more poppy seeds in it! A perfect lemon treat to enjoy any time of day.
I spotted these little lemon lovelies in the current issue of Food & Wine magazine. It was found in an interesting article that suggested recipes based on signs of the Zodiac. These were presented as perfect for those born under the sign Virgo. Virgos clearly have great taste is sweet lemon treats :)
I'm not Virgo (Capricorn, here), but I wasted little time getting in to the kitchen to bake up a batch of these. One-bowl easy, perfectly lemony, topped with a wonderful tangy/sweet glaze and full of poppy seeds, these scones should go on everyone's baking list this citrus season.
Cook's Notes for Glazed Lemon Poppy Seed Scones
I made these with regular lemons. If you have some Meyer lemons, they would be just as lovely, I'm sure.
The recipe specifies using a food processor, but these can easily be made without the aid of a machine, in a large bowl with a pastry cutter to cut the butter in to the flour mixture.
These are quite rustic in their shape and size, as they are simply cut in to rectangles from the rolled out dough. If you'd like something a little more refined, you can trim the irregular outside edges and cut in to more uniform rectangles or triangles. You could also use a cutter, to cut into rounds.
Glazed Lemon Poppy Seed Scones
- 2 1/4 cups all purpose flour
- 1/4 cup white sugar
- 1 Tbsp baking powder
- 2 Tbsp lemon zest (finely grated)
- 1 tsp kosher salt (or 3/4 tsp fine salt (a bit less of either if you are using salted butter))
- 2 tsp poppy seeds
- 1/2 cup unsalted butter (cut in to cubes and chilled)
- 1 cup heavy cream (plus more for brushing)
- 1 cup confectioners/icing sugar
- 1/4 cup fresh lemon juice
- 1 tsp poppy seeds
- Preheat oven to 375 and line a baking sheet with parchment paper.
- Cube the butter and place in a bowl in the freezer until needed.
- In a food processor, pulse to combine the flour, sugar, baking powder, lemon zest, salt and 2 tsp of poppy seeds. Add the butter cubes and pulse until the mixture resembles coarse meal. Add the heavy cream and pulse until evenly moistened.
- remove dough to a lightly floured work surface. Gather dough together in to a ball. Using a floured rolling pin, roll dough in to a 6x9-inch rectangle. Using a sharp knife, cut dough in to 12-16 scones, depending on how big (or small) you might like them. Transfer scones to prepared baking sheet.
- Brush top of scones with cream. Bake for 25 minutes, or until firm and lightly golden. Transfer scones to a cooling rack with a baking sheet underneath to cool completely.
- Prepare the glaze by mixing the icing sugar, lemon juice and poppy seeds until smooth. Brush cooled scones with glaze and let stand until the glaze sets, about 15 minutes.
- These scones keep well at room temperature for a couple of days or freeze extras to enjoy any time.