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Lemon Poppy Seed Scones

These Lemon Poppy Seed Scones will make a fabulous addition to your special brunch menu. Serve them slathered with blueberry preserves, lemon curd or whipped cream for a fabulous coffee or hot tea pairing.

 

Lemon Poppy Seed Scones made with buttermilk

Lemon Scones for an Any Time of Day Treat

My love affair with scones started young. I can vividly remember my first "real" tea party and the spread of savory and sweet treats prepared to enjoy. I was struck by the variety, as well as the dainty sizes of many of the finger sandwiches and dessert tarts. Cute little pimiento cheese and cucumber sandwiches and tiny bite size pecan pie mini muffins as well as coffee cakes and doughnuts. In my world, it was a literal feast. Scones in many flavors were a given served with a variety of curds, preserves and cream to top them as you wished. Lemon scones pair  beautifully with both tea and coffee.

 

how to make Lemon Poppy Seed Scones

Helpful Tips for Making Lemon Poppy Seed Scones

  • This scone dough can be made one day in advance. Shape into a round and wrap in plastic wrap. Cut into wedges just before baking.
  • You can also freeze this dough for make ahead preparation. When doing so, cut into wedges and freeze separately or freeze the dough in a disk. The wedges you can bake from frozen adding a few minutes to the time. The disc can be thawed in the fridge overnight or leave on the counter until it's soft enough to cut into wedges.
  • You can cut the butter into the dry ingredients using a food processor using the pulse function. Once the it looks like cornmeal, add the liquid and pulse just until the dough comes together.
  • Making lemon scones means you want to taste the lemon, right? I recommend using 2 Tbsp of fresh zest but, feel free to add more, or less, should you desire.
  • Serve these scones with lemon or lime curd, blueberry or blackberry preserves, whipped cream or butter.

 

Lemon Poppy Seed Scones plated

Other Scones Recipes to Try

Scones are much like our Southern biscuits and are sometimes made in rounds and other shapes. Other scones recipes you may enjoy:

 

 

lemon glazed Lemon Poppy Seed Scones

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Southern style Lemon Poppy Seed Scones
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Lemon Poppy Seed Scones

Course Bread, Breakfast, brunch
Cuisine American
Keyword lemon-poppy-seed-buttermilk-scones, lemon-poppy-seed-scones
Prep Time 15 minutes
Cook Time 25 minutes
Cooling time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 scones
Calories 492kcal

Ingredients

  • 3 cups all purpose flour
  • ¾ cup granulated sugar
  • 3 Tbsp poppy seeds
  • 1 Tbsp baking powder
  • 2 Tbsp grated lemon zest plus additional for garnishing
  • 1 tsp salt
  • ¾ cup cold unsalted butter cubed
  • ½ cup buttermilk (OR heavy cream) plus additional for brushing tops
  • 2 Tbsp fresh lemon juice
  • 2 large eggs
  • Glaze:
  • 1 cup powdered sugar
  • ¼ cup lemon juice
  • 1 tsp lemon zest

Instructions

  • Preheat oven to 375°F. Line a large baking sheet with parchment. Set aside.
  • In a medium-size mixing bowl, use a whisk to sift together, flour, sugar, baking powder, poppy seeds, lemon zest and salt.
  • Use a pastry blender or a food processor to cut butter into dry ingredients until it resembles cornmeal.
  • In a separate bowl, whisk together buttermilk, lemon juice and eggs.
  • Make a well in the center of dry ingredients, adding wet. Mix through with a fork until moistened. Add more buttermilk in small amounts, if needed just until the dough comes together but, not too wet. (Before adding more liquid, squeeze a small amount in your hand. If it holds together you're good to go)
  • Turn dough out onto a lightly floured non stick surface. Knead lightly just to bring it together then shape dough into an 8 inch round about ¾ inch thick. (If making in advance, you can wrap and chill at this point)
  • Use a sharp knife to cut into 8 even wedges. Transfer to baking sheet leaving 2 inches between. Brush tops with buttermilk.
  • Bake for 25 minutes or until lightly golden and a toothpick inserted into the center shows moist crumbs. Carefully remove to a cooling rack while you make the glaze.
  • Glaze: Whisk together powdered sugar, lemon juice and zest. Drizzle over warm scones sprinkling with additional zest, if desired.
  • Serve immediately with blueberry preserves, lemon curd and whipped cream.

Notes

  • You can cut the butter into the dry ingredients using a food processor utilizing the pulse function. Once the texture resembles cornmeal, add the liquid and pulse just until the dough comes together. 
  • Scones tend to have a slightly crumbly texture by design. You can add additional buttermilk when making the dough if needed,  in small amounts. Add  just until the dough holds together. It's important that it not become too wet, or they'll spread too much while baking.

Nutrition

Serving: 1scone | Calories: 492kcal | Carbohydrates: 73g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 316mg | Potassium: 270mg | Fiber: 2g | Sugar: 35g | Vitamin A: 584IU | Vitamin C: 7mg | Calcium: 144mg | Iron: 3mg

The post Lemon Poppy Seed Scones appeared first on melissassouthernstylekitchen.com.


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Lemon Poppy Seed Scones Lemon Poppy Seed Scones Reviewed by Kritik Sah on April 04, 2021 Rating: 5

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