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Lemon Poppy Seed Scone
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 1/3 cup of granulated sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, cold and cut into small pieces
- 2 tablespoons of fresh lemon zest
- 2 tablespoons of poppy seeds
- 1/2 cup of heavy cream
- 1 large egg
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups of flour, 1/3 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
- Add the cold butter pieces to the dry ingredients and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
- Stir in the lemon zest and poppy seeds.
- In a separate bowl, whisk together 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until the dough comes together.
- Transfer the dough to a floured surface and gently pat it into a 8-inch circle. Cut the circle into 8 wedges.
- Place the scones on the prepared baking sheet and brush the tops with a little heavy cream.
- Bake for 15-18 minutes, or until the scones are golden brown.
- Allow the scones to cool on a wire rack before serving. Enjoy!
The Lemon Poppy Seed Scone has a rich history dating back to the 18th century in England. This delightful pastry gained popularity in the United States during the 20th century and has since become a beloved treat in cafes and bakeries worldwide. Renowned chefs like Ina Garten and Martha Stewart have popularized their own versions of this zesty scone, infusing it with the perfect balance of tangy lemon and crunchy poppy seeds. The best Lemon Poppy Seed Scones can be found in quaint bakeries in England, where they are often enjoyed with a steaming cup of Earl Grey tea. The key to a perfect scone lies in achieving a tender, flaky texture and a burst of citrus flavor, making it a delightful addition to any brunch or afternoon tea.
30 min
8
250 calories
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