Lemon Poppy Seed Scones Recipe

 Lemon Poppy Seed Scones

Lemon Poppy Seed Scones are a type of baked good made with a combination of flour, sugar, baking powder, butter, eggs, milk, lemon juice, zest, and poppy seeds.

Lemon Poppy Seed Scones are typically made into a round or triangular shape and served as a snack or breakfast food, often with a spread of butter or jam. The lemon flavor in the scones comes from the lemon juice and zest, and the poppy seeds add a crunchy texture and nutty flavor. 

The Lemon Poppy Seed Scones are usually baked until golden brown and have a slightly crumbly texture, making them a delicious and enjoyable treat.

How To Make Lemon Poppy Seed Scones

These are the ingredients you'll need to make this recipe for Lemon Poppy Seed Scones: 

Ingredients

For the Scones

• 1 Cup of white whole-wheat flour
• 1/2 Tablespoon of poppy seeds
• 1 teaspoon of lemon zest
• 1 Cup of all-purpose flour
• 1/3 Cup of sugar
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 Cup of unsalted butter (cold and cut into pieces)
• 1/2 Cup of plain yogurt
• 3 Tablespoons of fresh lemon juice
• 1 teaspoon of vanilla extract
• 1 egg
• 1 teaspoon of baking powder

For the Glaze

• 2-4 teaspoons of fresh lemon juice
• lemon zest
• 1-2 teaspoons of milk
• 1 Cup of confectioner's sugar

Instructions

Start by Preheating the oven to 375 degrees Fahrenheit. And line a baking sheet with a silicone baking mat or parchment paper.

Then in a large bowl, whisk together flour, poppy seeds, sugar, salt, baking soda, lemon zest, and baking powder. Then cut in butter until the mixture resembles coarse crumbs.

Next, whisk together yogurt, vanilla extract, lemon juice, and egg in a small bowl until combined. 

And add wet ingredients to dry ingredients, and stir until just combined.

Then turn the dough out onto a lightly floured surface. And gently knead a few times until the dough comes together.

Next, Gently shape the dough into an 8-inch circle. And cut into 8 pieces then place onto the prepared baking sheet making sure to leave an inch between pieces of dough.

And bake for 16 to 21 minutes or until edges just start to brown. Then remove to a wire rack to cool.

And while the scones are cooling, prepare the glaze. Then stir together confectioner's sugar, 2 teaspoons fresh lemon juice, then 1 teaspoon milk until smooth. 

And add additional lemon juice then milk until desired consistency is reached.

Then dip the tops of the scones into the glaze or spoon glaze over the top. Then sprinkle with lemon zest.

And allow the glaze to harden then serve.

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