Sweet, tart, easy to make, and so good! These jumbo bakery-style lemon poppy seed scones are the perfect way to start your day.
3cupsall purpose flour
1 ½Tablespoonsbaking powder
1 ½Tablespoonslemon zest
¼cupfresh lemon juice
For The Scones:
Preheat oven to 400 degrees.
Line sheet pan with parchment paper. Set aside.
Mix eggs and cream in a small bowl. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds.
Grate butter into flour mixture.
Stir gently to combine.
Add cream mixture and mix lightly, just until dry ingredients are incorporated.
Turn out onto a lightly floured surface and roll (or pat) into a circle.
Using a pizza cutter or a sharp knife, cut the dough into 8 wedges.
Place on sheet pan, at least 2 inches apart.
Bake until golden brown, about 15 minutes.
For The Glaze:
Combine lemon juice and powdered sugar in a small bowl.
Beat until smooth.
Drizzle over scones.
Make sure to grate in the butter rather than cut it in. It is a much easier (and cleaner!) way to incorporate the butter.
Make sure the butter is very cold!
Be very careful and do not over work the dough!
Place parchment on the sheet pan.
If making for a later date, wait until the day of to mix up the glaze.
To keep things cleaner, place the scones on a wire cooling rack and set back onto the original sheet pan. Drizzle, dip, or spread the glaze over the tops and the excess will drop into the bottom of the pan and onto the parchment. Easy clean up and little to no mess on the counter!