Description
Mini lemon poppy seed scones with bright citrus flavor and sweet lemon glaze. Perfect for breakfast, brunch, or afternoon tea.
Ingredients
3 cups all-purpose flour
1 cup sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
1 tablespoon lemon zest
1 teaspoon kosher salt
1/2 cup + 2 tablespoons unsalted butter, chilled and cubed
1 large egg
1/4 cup fresh lemon juice
1/3 cup cream
1/4 cup icing sugar
1 tablespoon lemon juice for glaze
Instructions
1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a food processor combine flour, sugar, poppy seeds, baking powder, lemon zest and salt.
3. Add chilled butter and pulse until mixture resembles coarse crumbs.
4. Whisk egg and lemon juice then add to the processor and pulse until moist clumps form.
5. Add cream and pulse just until dough comes together.
6. Shape dough into a 4×4 inch square and cut into 18 triangles.
7. Spread scones evenly on baking sheet and bake about 20 minutes until golden.
8. Transfer to rack to cool.
9. Whisk icing sugar with lemon juice to form glaze.
10. Drizzle glaze over cooled scones and serve.
Notes
Use cold butter for flaky texture.
Do not overmix dough.
Fresh lemon juice gives the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg