Lemon Poppyseed Scones

Lemon Poppyseed Scones

Yield: Makes 8-12 scones, depending on size
adapted source: Completelydelicious.com

Flaky and buttery scones with the scent of lemon and subtle crunch of poppy seeds. A bright start to any morning!

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon lemon zest (from about 2 lemons)
• 1 tablespoon poppy seeds
• 5 tablespoons unsalted butter, cold and cubed
• 3/4 cup heavy cream, cold
• 1 large egg
• Coarse sugar, for sprinkling (optional)
For the glaze:
• 1 cup powdered sugar, sifted
• 2 tablespoons melted butter
• 2 tablespoons freshly squeezed lemon juice

Instructions

1. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, salt, lemon zest and poppy seeds. Cut the butter into the dry ingredients with a pastry blender or fork.
3. Whisk together the heavy cream and egg. Make a well in the center of the dry ingredients and add the cream mixture. Stir with a spoon until mixture mostly together into a ball. There may be some dry crumbs.
4. On a lightly floured surface, pat the dough to be about 1 inch tall and shape into a rectangle. Cut into triangles. Transfer to the prepared sheet pan and brush with additional heavy cream. Sprinkle with coarse sugar, if using.
5. Bake until edges turn golden brown, about 20-22 minutes. Let cool completely.
6. To make the icing, whisk together the sifted powdered sugar and 2 tablespoons of the lemon juice & butter. Drizzle over cooled scones and let set 10 minutes before serving.