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Lemon Poppy Seed Scones
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
100 minutes
Create soft and tender lemon poppy seed scones with a rustic touch, finished with a simple strawberry glaze.
Ingredients:
  • 2.75 cups self-rising flour
  • 1 stick very cold unsalted butter, cut into cubes
  • 2 tablespoons poppy seeds
  • 0.5 cup white sugar
  • 1 tablespoon lemon zest, or more to taste
  • 1 large egg, beaten
  • 2 tablespoons fresh lemon juice
  • 0.33333334326744 cup whole milk, or more as needed
  • 3 strawberries, or more to taste
  • 1 cup powdered sugar, or more as needed
Instructions:
  • Preheat the oven to 375°F (190°C) for the perfect cooking temperature.
  • In a large bowl, combine self-rising flour and butter using a pastry blender until the mixture resembles coarse crumbs. Mix in poppy seeds, sugar, and lemon zest. Create a well in the center and pour in the egg, lemon juice, and milk. Stir with a fork until the dough starts to come together, then use one hand to shape the shaggy dough.
  • Transfer the dough onto your work surface and shape it into a neat rectangle about 1 to 1-1/2 inches tall using your hands and a bench scraper. Cut the rectangle into 4 squares, then slice each square diagonally into 8 triangles. Place the scones evenly on a baking sheet lined with a silicone mat.
  • Bake in the preheated oven for 25 minutes until the bottoms become golden brown. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely for about 30 minutes.
  • Finely mash strawberries to create a smooth puree. Gradually whisk in powdered sugar to achieve a thick, spreadable glaze. Coat the cooled scones with the glaze and allow it to set for about 20 minutes on a rack.

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