Lemon Poppy Seed Two-Bite Scones
Ingredients
The scones
-
1
fresh lemon
lemon
-
1.25
cups
all-purpose flour
-
½
tsp
salt
-
¾
cup
powdered sugar
-
2
tsp
baking powder
-
2
tsp
poppy seeds
-
1
cup
heavy whipping cream
The glaze
-
½
cup
powdered sugar
-
1
Tbsp
lemon juice
Instructions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Zest the lemon and squeeze the juice into a bowl, reserving 1 tsp of zest and 1 Tbsp of juice.
- In a large bowl, mix together flour, salt, ¼ cup of powdered sugar, baking powder, poppy seeds, and 1 tsp of lemon zest.
- Stir in the heavy cream until a sticky dough forms.
- Turn the dough onto a floured surface, divide into three pieces, and shape each into a 3-inch disc. Cut each disc into six triangles.
- Place the scones on the baking sheet and bake for about 15 minutes until lightly golden.
- While baking, prepare the glaze by mixing the remaining ½ cup powdered sugar with enough lemon juice to form a thick glaze.
- Once baked, let the scones cool and drizzle with the lemon glaze.
Nutrition Facts (estimated)
Servings
18 pieces
Calories
108
Total fat
6g
Total carbohydrates
12g
Total protein
1g
Sodium
119mg
Cholesterol
0mg
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