Скачать или смотреть Lemon Poppy Seed Scones | Perfect EASY scone recipe!

If you’re looking for an all-purpose scone that delivers amazing flavor every time, then these lemon poppy seed scones are the answer. With both lemon zest and juice in the scone, the citrus flavor is super delicious without being too tart. Whether it’s for breakfast, brunch, or dessert, these will hit the spot and be everything you want!

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Skip ahead:

00:00 Intro
00:38 Mixing together the sugar and zest
02:20 Preparing the dry ingredients
03:16 Mixing together the wet ingredients
4:09 Adding in the butter
5:19 Shaping the scones
8:30 Preparing the glaze
10:34 Tasting the scone

INGREDIENTS

2 tbsp lemon zest
1/2 cup white granulated sugar
2 cups all-purpose flour
1/2 tsp kosher salt
1 tbsp baking powder
1 tbsp poppy seeds
1/2 cup buttermilk
1 large egg
2 tbsp lemon juice (about 1/2 of a lemon)
8 tbsp unsalted butter, cubed
2 tbsp raw sugar (for sprinkling)

For the glaze:

1/2 cup powdered sugar
2 tbsp lemon juice

INSTRUCTIONS

Preheat the oven to 400°F. Have a parchment-lined baking sheet ready and set it aside.

In a large bowl, combine the lemon zest and sugar. Work the two together until the mixture resembles wet sand, 1 minute. Add the flour, salt, baking powder, and poppy seeds, and mix together. Add the cold pieces of cubed butter and toss with the flour mixture. Press pieces of butter between thumb and forefinger until the butter is worked into the flour with irregularly-sized pieces no bigger than a pea.

In a separate bowl, combine the buttermilk, egg, and lemon juice. Beat until the egg is smooth, then add it to the dry ingredients. Using a fork, mix the scones together to form a wet and shaggy dough.

Pour the shaggy dough onto a well-floured surface and knead it a few times until it comes together as a cohesive dough. Pat the dough into a 6-inch round disk. Cut the disk into eight equal triangles and place each scone on the parchment-lined baking sheet. Brush the tops of the scones with buttermilk and sprinkle with the raw sugar.

Place the scones in the preheated 400℉ oven and bake until they are golden on top, 20-25 minutes. Once baked, remove the scones from the oven and cool.

In a small bowl, combine the powdered sugar and lemon juice. Whisk until smooth. Once the scones are cooled, drizzle the tops with the glaze and serve.

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