Lemon Poppy Seed Scones recipe
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Ingredients
- 2 ¾ cups self-rising flour 1 stick very cold unsalted butter, cut into cubes 2 tablespoons poppy seeds ½ cup white sugar 1 tablespoon lemon zest, or more to taste 1 large egg, beaten 2 tablespoons fresh lemon juice ⅓ cup whole milk, or more as needed 3 strawberries, or more to taste 1 cup powdered sugar, or more as needed
Nutrition Info
- 389.4 caloriescarbohydrate: 61.1 gcholesterol: 54.7 mgfat: 13.8 gfiber: 1.6 gprotein: 5.9 gsaturatedFat: 7.8 gservingSize: -sodium: 560.8 mgsugar: 28.4 gtransFat: : -unsaturatedFat: : -
Directions Lemon Poppy Seed Scones
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
Place self-rising flour in a large bowl. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add poppy seeds, sugar, and lemon zest, mix to combine. Make a well in the center and pour in egg, lemon juice, and milk. Mix with a fork until dough starts to come together. Scoop up with one hand until a shaggy dough forms.
Pour dough out onto your work surface. Use your hands and a bench scraper to gather and press dough into a neat rectangle about 1- to 1-1/2-inches tall. Cut into 4 squares and then diagonally into 8 triangles. Space scones evenly onto a silicone-lined baking sheet.
Bake in the preheated oven until bottoms are golden brown, about 25 minutes. Let cool in pan for 5 minutes, then transfer onto a wire rack to cool completely, about 30 minutes.
Mash strawberries finely to resemble a puree. Whisk in powdered sugar in batches to make a thick, spreadable glaze. Spread glaze over the cooled scones. Let scones cool on the rack until glaze hardens, about 20 minutes.