Thu, 01 Oct 2026 11:14:54 -0700WeeblyTue, 22 Dec 2020 22:33:16 GMThttps://www.pagesinmypassport.com/lemon-poppy-seed-scones/lemon-poppy-seed-scones

Ingredients

• 3 cups (381 grams) all-purpose flour
• 1/3 cup (66 grams) granulated sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 sticks (170 grams) unsalted butter, cold and cubed
• 1 cup buttermilk
• 2 large eggs, divided
• 1 teaspoon vanilla extract
• 3 tablespoons poppy seeds
• 2 tablespoons lemon zest

Scone Glaze

• 1 1/2 cups (188 grams) powdered sugar
• 2 tablespoons lemon juice
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract, or other extract
• lemon zest, to taste, if desired

Directions

1. Adjust the oven rack to the center position and preheat to 400°F. Line a large baking pan with parchment paper.
2. In a large bowl, combine the flour, sugar, salt, baking powder and baking soda.
3. Add the butter and cut with a pastry cutter or a fork until the butter is the size of large peas.
4. In a separate bowl whisk together the buttermilk, 1 egg, and vanilla extract.
5. Make a well in the middle and add the liquid mixture. Mix until just combined. Don’t over mix. Mix in the lemon zest and poppy seeds.
6. Transfer the dough to a floured surface and divide into 2 equal parts. Lightly knead each into 3/4 inch thick, 6-diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart.

MAKE AHEAD

1. At this point the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
2. In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the scones. 
3. Bake for 12 to 15 minutes or until lightly browned. The scones are best served warm, or within a few hours of baking.
4. Whisk all glaze ingredients together until thick but still pourable. Spread over cooled scones and let stand until set.

​Recipe from Handle the Heat.
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