Lemon and Poppy Seed Scones

These Lemon and Poppy Seed Scones have a tender moist crumb studded with poppy seeds and topped with a sweet and tart lemon glaze.

Ingredients

Whisk together heavy cream, egg, vanilla, and lemon zest.

In a separate bowl, whisk together flour, sugar, poppy seeds, baking powder, and salt.

Using a box or hand grater, grate frozen butter into the flour mixture.

Use your hands to toss the butter with the flour breaking up any large pieces of butter.

Pour the wet ingredients over the dry and mix until a dough starts to form.

Dump the dough out and use floured hands to bring it together into a dough ball.

Transfer to parchment paper, shape into a disk, and cut into 8 wedges. Brush the top with more heavy cream.

Chill the dough for 30 minutes then transfer it to a parchment-lined baking sheet.

Bake at 400 degrees F for 18 to 20 minutes or until lightly browned.

Whisk together powdered sugar, lemon juice, and heavy cream. Drizzle over cooled scones.

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