CookPal AI
Lemon Poppy Seed Scones

Lemon Poppy Seed Scones

Cost $5, save $10

Source: Recommended by CookPal

  • 83.33 Min
  • 8 Servings
  • $5

INGREDIENTS

  • Dry Ingredients

    • 2 ¾ cups self-rising flour
    • 2 tablespoons poppy seeds
    • ½ cup white sugar
    • 🍋 1 tablespoon lemon zest

  • Wet Ingredients

    • 🧈 1 stick very cold unsalted butter, cut into cubes
    • 🥚 1 large egg, beaten
    • 🍋 2 tablespoons fresh lemon juice
    • 🥛 ⅓ cup whole milk, or more as needed

  • Glaze Ingredients

    • 🍓 3 strawberries, mashed into puree
    • 1 cup powdered sugar, or more as needed

STEPS

1

Preheat the oven to 375°F (190°C).

2

In a large bowl, combine self-rising flour with cold butter. Use a pastry blender to create coarse crumbs. Add poppy seeds, sugar, and lemon zest, and mix to combine.

3

Make a well in the center of the flour mixture. Add beaten egg, fresh lemon juice, and milk. Mix with a fork until dough begins to form.

4

Transfer dough to a work surface. Use hands and a bench scraper to form a 1-1.5 inch tall rectangle. Cut into 4 squares, then diagonally into 8 triangles. Place scones on a silicone-lined baking sheet.

5

Bake for 25 minutes until bottoms are golden brown. Let them cool for 5 minutes in the pan, then transfer to a wire rack and let cool completely for 30 minutes.

6

Mash the strawberries into a puree and whisk together with powdered sugar to create a glaze. Spread glaze over cooled scones and let it harden for about 20 minutes.

NUTRIENTS

Per 1 serving

🔥

389

Calories

  • 6
    Protein
  • 61
    Carbs
  • 14
    Fats

💡 Make sure to use very cold butter for a flakier and tender texture.For a variation, try using orange zest and juice instead of lemon.Freeze leftover scones in an airtight container, and refresh in a toaster oven before serving.If the glaze is too thin, add more powdered sugar; if too thick, add a small amount of water or lemon juice.