Lemon poppy seed scones
Tender cream scones with lemon zest, poppy seeds and a quick lemon glaze.
Based on David Turner’s King Arthur Baking recipe ↗
- Time
- 55 minutes
- Makes
- 8 scones
- Oven, conventional
- 200°C / 400°F
Before you begin
Read the whole recipe, then get these ready.
- Baking tray
- Baking paper
- Mixing bowl
- Bench scraper
The dough should hold together when squeezed but still look rough. Smooth dough means overmixing.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Rub lemon zest into sugar. Whisk with flour, poppy seeds, baking powder and salt.
- 2
Stir in cream and lemon juice just until a dough forms. Pat into a rectangle and cut into eight triangles.
- 3
Freeze the shaped scones for 15 minutes, then bake at 200°C (400°F) for 25–28 minutes.
- 4
Whisk icing sugar with lemon juice and a little cream. Dip the warm scones into the glaze.
Your baking notes
Notes stay on this device.