Lemon–Poppy Seed Scones

By zircon50

The key to a light and airy scone? Don't over work the dough.

Recipe courtesy of Suzanne Kinnick Lord.

Ingredients

• 2 cup(s) all-purpose flour
• 3 tablespoon(s) granulated sugar
• 2 tablespoon(s) poppy seeds
• 2 large lemons, zested
• 1 tablespoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/2 tablespoon(s) salt
• 1 stick(s) cold unsalted butter, cut into small pieces
• 1/2 cup(s) heavy cream
• 1/4 cup(s) fresh lemon juice
• 1 tablespoon(s) fresh lemon juice, for glaze
• 1/2 cup(s) confectioners' sugar

Preparation

Step 1

Preheat oven to 400 degrees F. In a large bowl, combine flour, granulated sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut in butter until mixture resembles very coarse meal. Pour in heavy cream, then add 1/4 cup lemon juice, stirring just until dough forms.

Using your hands, gather dough together and gently press into a ball. Transfer dough to a parchment-lined baking sheet and shape into an 8-inch disk. Cut into 8 wedges and separate so scones are about 1 inch apart. Bake until golden and a toothpick inserted into center comes out clean, 12 to 14 minutes. Transfer scones to a wire rack and let cool, about 20 minutes.

Meanwhile, in a small bowl, mix confectioners' sugar with remaining lemon juice and stir until smooth. Using a spoon, drizzle glaze over cooled scones.