Easy, delicious one-bowl lemon scones with poppy seeds and and a tangy lemon glaze.
2 1/4cupsall purpose flour
2Tbsplemon zestfinely grated
3/4tspfine saltreduce to 1/2 tsp if using salted butter
1/2cupunsalted butter cold, cut in to cubes
1cupheavy whipping cream (35% b.f.)plus more for brushing (can use a lighter cream, if you prefer)
1/4cupfresh lemon juice
Preheat oven to 375F (not fan assisted) and line a baking sheet with parchment paper.
Cube the butter and place in a bowl in the freezer until needed.
In a medium bowl, whisk together the flour, sugar, baking powder, lemon zest, salt and 2 tsp of poppy seeds. Add the cold butter cubes and cut in to the flour mixture with a pastry cutter or two knives, cutting in until the mixture resembles coarse meal. Add about 3/4 of the cream and use a fork to mix. Add more of the cream, as needed, until the mixture is 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 1-inch thick round, about 7-8 inches diameter. Using a sharp knife, cut dough in to 8-12 wedges, depending on how big (or small) you might like them. Transfer scones to prepared baking sheet, leaving at least an inch between the wedges.
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.
Be sure to read the Ingredient and Cook's Notes above the Recipe Card, for more tips on making this recipe and substitution suggestions. You will also find Step-by-Step photos of making these scones.