Quick and Easy Lemon Poppy Seed Scones

Hello, welcome to Djalali Cooks! Scones. I happen to love scones, but I think in America, they don’t get the same love as they do in say… the UK. I can’t help but think of the running joke on season 10 of Curb Your Enthusiasm when Larry tries to sell his friends on scones; they don’t go for it, and the joke culminates with a woman choking on a dry scone. But I digress, like I said, I love a scone – especially a lemon scone, with tart lemon icing. So let’s do these Quick and Easy Lemon Poppy Seed Scones.

Buttery, crumbly and lightly sweet, scones are wonderful with coffee or tea. Have one for breakfast, or as an afternoon snack with your tea. On these shorter, darker days of winter, it’s a nice idea to imagine curling up by the fire with a hot mug of tea, your favorite magazine and a scone to snack on. This recipe is super simple. It all comes together in a food processor.

Quick and Easy Lemon Poppy Seed Scone Dough

Start by preheating the oven to 375 degrees. We want to keep the butter cold, so bringing this scone dough together in the food processor works out really well. Add the flour, salt, baking powder, poppy seeds, sugar and the zest of one lemon to the bowl of a food processor.

Give this a few pulses to combine the dry ingredients. Then add the cubed butter. Pulse a few more times, until you have a coarse sandy texture.

In a separate, small bowl, whisk the wet ingredients: the juice of one lemon, the egg and the cream, until combined. Then add the wet mixture to the dry mixture in the food processor.

Pulse this just a few more times, just until it comes together. This will happen pretty quickly. You’re looking for a crumbly dough that mostly wants to stick together.

Turn the dough crumbles out on a work surface and shape into a ball, then flatten into an 8-inch wide disc.

Use a long sharp knife to cut the disc into 8 wedges. Then place the wedges on a parchment-lined sheet tray.

Bake the scones for 20 minutes, or until they are golden around the edges. Meanwhile, we can whisk together the lemon icing.

Lemon Icing

Whisk together 1 cup of powdered sugar, 2 tablespoons lemon juice and 1 tablespoon heavy cream until smooth. Set that aside until the scones are baked and slightly cooled.

Quick and Easy Lemon Poppy Seed Scones

When the scones comes out of the oven, let them cool off until they’re easy to handle. Then transfer them to a wire cooling rack and place that rack in the parchment-lined sheet tray we baked the scones on. Then use a spoon to drizzle the lemon icing over the scones. Let the icing set for several minutes.

These scones are bright and lemony, just crumbly enough without being too dry. Scones are meant to be enjoyed with a hot beverage, so consider whipping up a batch of these Quick and Easy Lemon Poppy Seed Scones to enjoy on a chilly winter day with a mug of your favorite hot beverage. Until tomorrow, take care and be well everyone! xo Kelly

Kitchen Equipment and Utensils Used in This Recipe

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Quick and Easy Lemon Poppy Seed Scones

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Breakfast, Brunch, Snack

By Diane Morrissey – Serves: Makes 8 Scones

Prep Time: 10 Minutes – Cooking Time: 20 Minutes – Total Time: 30 Minutes

Tart lemon icing gently coats the golden tops of these crumbly, tender Quick and Easy Lemon Poppy Seed Scones. Perfect with your favorite hot beverage.

Ingredients

• 3 cups All Purpose Flour
• 1/2 cup Sugar
• 3 tbsp. Poppy Seeds
• 1 tbsp. Baking Powder
• 1 tsp. Salt
• Zest and Juice of 1 Lemon
• 10 tbsp. Cold Butter, cubed
• 1 Large Egg
• 1/3 cup Heavy Cream
• Lemon Icing
• 1 cup Powdered Sugar
• 2 tbsp. Fresh Lemon Juice
• 1 tbsp. Heavy Cream

Instructions

1

Preheat the oven to 375 degrees.

2

Add the flour, salt, baking powder, poppyseeds, sugar and the zest of one lemon to the bowl of a food processor.

3

Give this a few pulses to combine the dry ingredients.

4

Then add the cubed butter. Pulse a few more times, until you have a coarse sandy texture.

5

In a separate, small bowl, whisk the juice of one lemon, the egg and the cream, until combined. Then add the wet mixture to the dry mixture in the food processor.

6

Pulse this just a few more times, just until it comes together. This will happen pretty quickly. You're looking for a crumbly dough that mostly wants to stick together.

7

Turn the dough crumbles out on a work surface and shape into a ball, then flatten into an 8-inch wide disc.

8

Use a long sharp knife to cut the disc into 8 wedges.

9

Then place the wedges on a parchment-lined sheet tray.

10

Bake the scones for 20 minutes, or until they are golden around the edges.

Lemon Icing

11

Whisk together powdered sugar, 2 tablespoons lemon juice and heavy cream until smooth. Set that aside until the scones are baked and slightly cooled.

12

When the scones comes out of the oven, let them cool off until they're easy to handle. Then transfer them to a wire cooling rack and place that rack in the parchment-lined sheet tray we baked the scones on. Then use a spoon to drizzle the lemon icing over the scones. Let the icing set for several minutes. Store in an airtight container at room temperature.