Description
Delicious lemon poppyseed scones with a crisp exterior and tender, fluffy interior, perfect for breakfast or tea time.
Ingredients
- 2 cups all-purpose flour
- 2 ½ tbsp sugar
- 2 tbsp poppy seeds
- 1 tbsp baking powder
- ¼ tsp salt
- Freshly grated zest from one lemon
- 5 tbsp butter (cold)
- 1 egg
- ⅔ cup soured milk
- 1 ¾ cups confectioners’ sugar
- ¼ cup lemon juice
- 1 tsp salted butter
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the flour, sugar, poppy seeds, baking powder, and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the egg and soured milk. Add this mixture to the flour mixture and stir until just combined.
- Fold in the lemon zest.
- Turn the dough out onto a lightly floured surface and knead gently.
- Roll out to about 1 inch thick and cut into desired shapes.
- Place on a baking sheet lined with parchment paper and bake for 15-20 minutes until golden.
- For the glaze, mix the confectioners’ sugar, lemon juice, and salted butter until smooth.
- Drizzle the glaze over the warm scones before serving.
Notes
To enhance the flavor, infuse the lemon zest into the sugar for a few minutes before mixing it into the dry ingredients.
