Lemon Poppyseed Scones
Bright and citrusy, these Lemon Poppyseed Scones are perfect for spring. With a lemon glaze over the top, these scones are bursting with citrus flavor. Plus, they’re incredibly quick and easy to make, and that’s always a win in my book. Yields: 8 scones
Servings Prep Time
8scones 15minutes
Cook Time Passive Time
20-22minutes 30-90minutes
Servings Prep Time
8scones 15minutes
Cook Time Passive Time
20-22minutes 30-90minutes
Ingredients
Instructions
  1. Place a rack in the center of the oven and preheat to 400°F. Line a large baking sheet with parchment paper and set aside.
  2. In a small bowl, use your fingers to rub the lemon zest into the sugar. Set aside.
  3. In a large bowl, whisk together the flour, cardamom, baking powder, salt, and poppy seeds. Pour in the sugar and lemon zest and mix to combine.
  4. Add the cold and cubed butter to the bowl, and using either your finger tips to rub the butter into the dry ingredients or a pastry cutter, rub in the butter until you have mostly small, pea-sized pieces of butter with a few larger pieces remaining.
  5. In a measuring cup, whisk together 200 mL milk, 1 egg, vanilla extract, and lemon extract. Create a small hole in the center of the dry ingredients and pour in the wet ingredients. Using a wooden spoon or a rubber spatula, fold until the dough begins to come together. Use your hands to roll the dough into a ball.
  6. Turn the dough out on a lightly floured surface and flatten or roll it out into a circle about 1″ high and 7″ across. Cut into 8 triangles and place on the lined baking sheet; place the baking sheet in the freezer. Allow the dough to chill and firm up for 10-20 minutes.
  7. Bake on the center rack for 5 minutes. Lower the oven temperature to 350°F and bake for an additional 15-17 minutes until the bottom and edges begin to turn a golden brown and the top of the scone has firmed up. Remove from the oven and transfer to a cooling rack. Cool completely before glazing.
  8. In a medium bowl, whisk together the powdered sugar and lemon juice. Add the milk 1 Tbsp at a time until you reach the desired consistency. It shouldn’t be too thick and should be smooth and pourable. Place the wire rack over a baking sheet covered with parchment or foil to catch any drips. Using a spoon, spoon the glaze over the scones until the top is covered and the glaze begins to drip down the sides. Leave to set. Enjoy!

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