These Lemon–Poppy Seed Scones are a delightful summer treat!
Lemon–Poppy Seed Scones
Makes 19
Ingredients
- 2 cups self-rising soft-wheat flour*
- ⅓ cup granulated sugar
- 1 teaspoon fresh lemon zest
- ¼ cup cold salted butter, cubed
- 1 tablespoon poppy seeds
- ½ cup cold heavy whipping cream
- 1 large egg
- 1 teaspoon lemon extract
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, and lemon zest. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add poppy seeds, stirring to blend.
- In a small bowl, whisk together cream, egg, and lemon extract. Add cream mixture to flour mixture, stirring until mixture comes together and forms a dough. (If mixture seems dry, add more cream, 1 tablespoon at a time.)
- Using a levered 1½-tablespoon scoop, drop dough 2 inches apart onto prepared baking sheet.
- Bake until edges of scones are light golden brown and a wooden pick inserted in centers comes out clean, approximately 15 minutes. Serve warm.
Notes
*We used King Arthur Self-Rising Flour, which is a soft-wheat flour made for baking biscuits and scones. Other soft-wheat flours, such as White Lily and Martha White, should provide similar results.
Recommended Condiments: Devon Cream, Lemon Curd
Recommended Condiments: Devon Cream, Lemon Curd
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