Lemon-Poppy Seed Scones

The weather is starting to turn pretty cold here in Central Illinois. I let my dogs out the back door this morning and couldn’t believe how cold it was. We were teased here last week when temperatures rose into the sixites for Thanksgiving day. But not this morning, this morning you knew winter was getting ready to show its ugly face. With morning temperatures in the low 20′s, I know there is nothing I can do to stop winter from coming. Since we moved here in July, everyone has told us how terrible and long the winters are. I am just hoping they are wrong! I absolutely hate winter! Except for the few days we go skiing during the winter, I could do without the snow. If we could just by pass to spring I would be happy. :) I can tolerate the snow through the new year, however as soon as February hits I am ready for spring. Although I can’t control the weather outside, I can make it feel a bit like spring in my kitchen with these lemon poppy seed scones. These moist scones are bursting with tart citrus flavor, crunchy poppy seeds, and drizzled with a scrumptious lemon glaze. They are incredible with some tangy lemon curd or raspberry jam.

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Lemon-Poppy Seed Scones

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Ingredients:

  • 3 cups all purpose flour
  • 1 cup sugar
  • 3 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces
  • 1 tablespoon grated lemon peel
  • 1 large egg
  • 5 tablespoons fresh lemon juice, divided
  • 1/3 cup heavy cream plus 2 tablespoons, divided
  • 1 tablespoon turbinado sugar
  • 3/4 cup confectioners’ sugar, sifted

Directions:

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Place flour, sugar, poppy seeds, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
  3. Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Add the grated lemon zest. Cover and process with 12 1-second pulses.
  4. Transfer dough to a large bowl. Mix in egg and 4 tablespoons lemon juice with a rubber spatula until combined. Add ⅓ cup plus 1 tablespoon of heavy cream and mix with your hands until dough begins to form.
  5. Knead the dough by hand 6 to 8 times  (do not overprocess or scones will be tough) then turn the dough out onto a lightly floured work surface. With lightly floured hands press dough into a 8-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
  6. Place wedges on the prepared baking sheet. Brush the scones with remaining 1 tablespoon of heavy cream and sprinkle lightly with turbinado sugar. Bake in preheated oven 20 to 24 minutes or until tops of scones are a lightly browned. Transfer to a wire rack for at least 10 minutes before glazing.
  7. While the scones are cooling, make lemon glaze. Combine remaining 1 tablespoon lemon juice and confectioners’ sugar until you achieve a thick, opaque icing. Drizzle over scones and serve.

Yields: 8 scones

Source: adapted from Bon Appétit Magazine, March 2002

11 Responses to “Lemon-Poppy Seed Scones”

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    Rufus' Food and Spirits Guide — November 30, 2011 @ 12:53 pm

    It’s cold here too, though not in the 20s. These look really warming and lemon and poppy seed is such a classic combo.

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    Deb — November 30, 2011 @ 1:36 pm

    Lemon and poppy seeds are a favorite flavor combination and are very enticing in these scones. I just purchased some Meyer lemons and am ecstatic to find your recipe for a lovely brunch this weekend.

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    The Café Sucré Farine — November 30, 2011 @ 3:47 pm

    mmm mmm mmm! I love scones and these look wonderful! Wish I had one with a cup of tea right now! Too bad you live half way across the country from me :)!

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    Judy — November 30, 2011 @ 4:55 pm

    You bring the scones, I’ll bring the clotted cream, we’ll have coffee :D

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    Just A Smidgen — November 30, 2011 @ 7:15 pm

    Absolutely the perfect baking… the lemony citrus is like a burst of spring, sun and heat all at once! Take that!! snow!!!

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    Tina@flourtrader — November 30, 2011 @ 8:23 pm

    These look delicious. I have never had lemon poppyseed scones, but since I like the muffins so much I am sure I would enjoy these. Actually I like citrus baked goods-no matter what the season. Great post!

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    ChgoJohn — November 30, 2011 @ 8:24 pm

    Well, on the plus side, at least you moved here in July so you had a chance to experience our Summer & Fall. For us in Chicago, Summer & Fall are the reasons why we’re still here in Winter and stay till Spring. No matter the time of year, however, one of these scones would be a perfect way to start the day.

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    Rach @ This Italian Family — November 30, 2011 @ 8:46 pm

    Mm… I love poppy seed muffins and I love scones so I’m sure these would be fabulous!

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    juniakk — November 30, 2011 @ 10:50 pm

    i love lemon poppy seed anything! my favorite is the cake version drizzled with lemon icing :). i’m sure i would love these delicious scones! ps – midwest has very harsh winters! buy some warm boots and winter blazer! i lived in michigan for 9 years…

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    Janet@FCTC — December 9, 2011 @ 2:16 pm

    These look great! I am a fan of anything lemon poppy seed flavor and absolutely adore scones so this is getting printed out.

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    Peggy — December 9, 2011 @ 2:40 pm

    Yeah, the past couple of days, I’ve had to start my car in order to have it warm enough for when I leave for work. I definitely despise the cold!

    These scones would make me feel like spring, and I’m sure they’re a wonderful breakfast or treat =)

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