Lemon poppyseed scones have always been a favorite. We recently got a new oven – gas – convection, a change from electric. My previous oven was old and cooked very unevenly. This was my first attempt using convection. Everything cooked perfectly, and the scones turned out great. I left off the glaze – too sugary….maybe next time. Also, I wanted a recipe that did not include eggs.
Lemon–Poppy Seed Scones
From Country Living
This recipe has been tested by Country Living
The key to a light and airy scone? Don’t over work the dough.
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
- 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.