Moist yet crumbly, my lemon poppy seed scones are bursting with sunshine sweet flavor. The creamy lemon glaze puts them over the top!
2 1/2 cups all-purpose flour (be sure you don't pack your flour)
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup granulated sugar
1/2 cup poppy seeds
2 teaspoons meyer lemon zest
1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
1 large egg
1/2 cup full-fat sour cream
3 tablespoons meyer lemon juice
1/2 teaspoon lemon extract
For the egg wash:
1 large egg, beaten
1 teaspoon milk or water
2 tablespoons sugar, for sprinkling
2 tablespoons meyer lemon juice
1 teaspoon meyer lemon zest
1/4 teaspoon lemon extract
3/4 cup confectioners' sugar
Tiny pinch of salt (1/8 teaspoon or less)
Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl combine the flour, salt, baking powder, baking soda, granulated sugar, poppy seeds, and lemon zest; mix well to combine.
Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until it resembles a coarse meal.
In a small bowl whisk together the egg and sour cream, beating smooth before quickly stirring in the lemon juice and lemon extract. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
Empty the loose dough out onto a clean, lightly floured work surface, then shape the dough into an 8-inch circle. *You may need to knead the mixture a few times to get it to a workable texture.
Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
Bake for 18-20 minutes, or until light golden brown.
Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.
For the glaze:
In a small bowl whisk together the lemon juice, lemon extract, confectioners' sugar, and salt. Drizzle over semi-warm scones and serve at once.
Feel free to use regular lemons instead of meyer lemons.
Serving Size1 scone
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Baker by Nature at https://bakerbynature.com/meyer-lemon-poppy-seed-scones/