These moist Lemon-Poppy Seed 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.
3cupsall purpose flour
10tablespoons1 1/4 sticks chilled unsalted butter, cut into small pieces
1tablespoongrated lemon peel
5tablespoonsfresh lemon juice, divided
1/3cupheavy cream plus 2 tablespoons, divided
3/4cupconfectioners’ sugar, sifted
Preheat oven to 375°F. Line a baking sheet with parchment paper.
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.
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.
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.
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.
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.
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.
Source: adapted from Bon Appétit Magazine, March 2002