Lemon Poppyseed Scones
Recipe type: Scone; Breakfast
Total time: 
Serves: 10
A moist, flaky buttermilk scone with a drizzle of lemon icing to complement the lemon poppyseed variation.
  • 2½ cups all purpose flour
  • 2 Tbsp sugar
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup COLD butter, cubed
  • 1 Tbsp poppyseeds
  • Zest of one lemon
  • 1 cup buttermilk
  • 1 egg
  • ½ cup icing sugar
  • 1-2 tsp lemon juice
  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
  2. In large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  3. Using pastry blender, cut in butter until mixture is crumbly.
  4. Stir in poppyseeds and lemon zest.
  5. In separate small bowl, whisk buttermilk with egg; pour over flour mixture. Stir with a fork to make a soft, ragged dough.
  6. With lightly floured hands, press dough into ball. On lightly floured surface, knead gently about 8-10 times or until smooth. Roll dough out to about ¾” thickness and cut with heart-shaped cookie cutter or 2½ ”-3” biscuit cutter, re-rolling dough as necessary. Place shapes on prepared baking sheets about 1” apart.
  7. Bake at 400º until bottoms are light golden, 15-18 minutes. Transfer to rack to cool.
  8. In small bowl, combine icing sugar with just enough lemon juice to make an icing of drizzling consistency. Drizzle over warm scones.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/02/lemon-poppyseed-scones/