Delicately soft and tender lemon scones speckled with poppy seeds and covered in a tangy lemon glaze will send your heart aflutter. Thoroughly delicious with the tart lemon and sweet glaze competing for attention, their bright aroma and perky taste will delight your taste buds.
I love these because they only use one stick of butter rather than the two sticks I see in a lot of scone recipes. The sugar count is low too making the sweet glaze a requirement. Without it they aren’t very sweet at all. And the fact that whole wheat pastry flour can be used in place of all-purpose is another plus: just add an extra tablespoon or two of heavy cream (you can use light) to make up for the dryness.
These charming little scones have plagued my dreams incessantly and demand that I make them again soon, they are so easy to fall in love with!
Delicate, tender lemon scones speckled with poppy seeds and covered in a tangy lemon glaze.
- Preheat oven to 400 degrees F. Combine flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt in a large mixing bowl. Use a pastry cutter or two knives scissor fashion to cut in butter until it resembles coarse meal. Add heavy cream and 1/4 cup of lemon juice, stirring until a dough starts to form.
- Press dough together and form a ball, transfer to a parchment-lined baking sheet and shape into an 8-inch disk. Cut into 8 wedges and separate scones until they are about 1-inch apart. Bake until golden and a toothpick inserted into center comes out clean, 12 to 14 minutes. Cool on wire racks.
- Whisk confectioners’ sugar with a tablespoon of lemon juice until smooth. Drizzle over scones and sprinkle with poppy seeds.
Adapted from Country Living
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