Lemon Poppy Seed Scones
Ingredients
The scones
-
2
cups
all-purpose flour
-
⅓
cup
sugar
-
1
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
table salt
-
1
teaspoon
poppy seeds
-
8
tablespoons
unsalted butter
-
½
cup
full-fat sour cream
-
1
large
egg
-
1
zest
lemon
The glaze
-
¼
cup
strained lemon juice
-
2
tablespoons
melted butter
-
1⅓
cups
powdered sugar
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- In a bowl, mix flour, sugar, baking powder, baking soda, salt, and poppy seeds, then add lemon zest.
- Grate the frozen butter and mix it into the flour mixture until it resembles coarse meal.
- In another bowl, whisk together the egg and sour cream, then drizzle over the flour mixture and combine.
- Press the dough into a ball and shape it into an 8-inch disc on a floured surface, then cut into 8 wedges.
- Place the wedges on the baking sheet and bake for 15-17 minutes until golden.
- While cooling, prepare the glaze by mixing lemon juice, melted butter, and powdered sugar until smooth.
- Drizzle the glaze over the scones either warm or after they have cooled.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
30mg
You might also like