Lemon Poppy Seed Scones

 

Lemon poppy seed loaf or cake is a quintessential classic and a favourite in our house however lemon poppy seed scones have become ideal too. With an intense lemon zing and crumbly buttery texture that melts in your mouth for breakfast or dessert just the same.  

Lemon PoppySeed Scones

-----------------------------------------------------------------------

1  3/4 cups unbleached all purpose flour

3 tablespoons sugar

1  1/2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoon poppyseeds

grated lemon zest of 1 - 2 large lemons 

1/3 cup firm butter, chilled

1 large egg, beaten

4 - 6 tablespoons whipping cream

coarse sugar for sprinkling

Lemon Icing

----------------------------------------------------------------------

1 cup icing sugar

2 tablespoons butter, melted

3 tablespoons lemon juice

1/2 teaspoon lemon zest

In a medium bowl, add the icing sugar, melted butter, lemon juice and lemon zest. Whisk until smooth. 

Heat oven to 400ºF (200ºC). Line a baking tray with baking parchment. Set aside.

In a large bowl mix the flour, 3 tablespoons of sugar, baking powder, salt, poppyseeds and lemon zest. Using a pastry knife or two forks cut in the butter until the mixture is crumbly, you may also use clean hands do this. 

Create a well in the centre of the flour mixture and add the beaten egg and whipping cream. Using a wooden spoon fold in the flour mixture to the egg mixture so the dough leaves side of the bowl. You may need to add a few more tablespoons of whipping cream if the dough appears to be a bit  too dry. You want a moist dough not a sticky one. 

Place the dough on a lightly floured surface, gently roll in the flour to coat. Knead lightly 10 times. Roll or pat into an 8 - inch circle. Carefully transfer to the prepared baking tray with parchment paper. Cut into 8 wedges with a sharp knife dipped in flour, but do not separate the wedges. Brush with additional whipping cream and sprinkle with the coarse sugar. 

Bake 14 to 16 minutes or until golden. Immediately remove from the baking tray, carefully separating the wedges. Serve warm. 

You may drizzle a lemon icing over top. If doing so, allow the scones to cool then make the icing above or one of your preference. Icing and decorate with fresh lemon zest over the top.