Lemon–Poppy Seed Scones

Lemon–Poppy Seed Scones

These Lemon–Poppy Seed Scones are a delightful summer treat!

Lemon–Poppy Seed Scones
Makes 19
  • 2 cups self-rising soft-wheat flour*
  • ⅓ cup granulated sugar
  • 1 teaspoon fresh lemon zest
  • ¼ cup cold salted butter, cubed
  • 1 tablespoon poppy seeds
  • ½ cup cold heavy whipping cream
  • 1 large egg
  • 1 teaspoon lemon extract
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, and lemon zest. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add poppy seeds, stirring to blend.
  3. In a small bowl, whisk together cream, egg, and lemon extract. Add cream mixture to flour mixture, stirring until mixture comes together and forms a dough. (If mixture seems dry, add more cream, 1 tablespoon at a time.)
  4. Using a levered 1½-tablespoon scoop, drop dough 2 inches apart onto prepared baking sheet.
  5. Bake until edges of scones are light golden brown and a wooden pick inserted in centers comes out clean, approximately 15 minutes. Serve warm.
*We used King Arthur Self-Rising Flour, which is a soft-wheat flour made for baking biscuits and scones. Other soft-wheat flours, such as White Lily and Martha White, should provide similar results.
Recommended Condiments: Devon Cream, Lemon Curd

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