Lemon Poppy Seed Scones Recipes

LEMON POPPY SEED SCONES

Steps:

• Preheat oven to 375° F. Line a baking sheet with a silicone baking mat (parchment paper is fine too). Set aside.
• In the bowl of a food processor add flour, sugar, poppy seeds, baking powder, salt. Pulse for 3 seconds just to combine the ingredients. Add the butter. Do 3-1 second pulses. You still want to have chunks of butter. So don't over do it. Alternatively, you can use a pastry blender to cut in the butter if you don't want to use a food processor. (I just like that it's fast and easy!) Empty the flour mixture into a big bowl.
• Add the eggs, yogurt, vanilla, almond extract, and lemon zest to the flour mixture. Stir to combine everything. (I like to use a fork at the beginning and then resort to my hands, it's easier). The dough will be slightly sticky, but not much.
• On a lightly floured surface, pat the dough into a circle that's 1 inch in height. Using a knife, cut 8 wedges. Place the wedges on the baking sheet.
• Using a pastry brush, gently brush each scone with the melted butter.
• Bake for 18-21 minutes or until lightly golden brown along the edges.
• While they are baking, make the glaze. Combine all of the glaze ingredients in a medium size bowl and mix to combine.
• Remove scones from the oven and let cool for 3 minutes on the pan, and then move to a wire rack to cool for 5 minutes. Drizzle the glaze overtop each scone. *
• Let glaze set. Enjoy! Store in an airtight container for 3 days.

LEMON POPPY SEED SCONES

Steps:

• 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.