These lemon poppy seed scones drizzled with light lemon glaze are refreshing yet so satisfying in citrus season.
Keyword: breakfast scones, lemon scones, scones
zest of 2 large lemons
2-3Tablespoonsfresh lemon juice
Preheat oven to 204 C/ 400 F rack in middle-low position. Line two baking sheets with parchment paper.
In a large bowl, sift flour, add sugar, baking powder, salt, poppy seeds and lemon zest. Grate the cold butter and toss it in the flour mixture. Use your hands or pastry blender to mix the mixture until crumbly.
In another small bowl, whisk the cream with eggs and vanilla. Drizzle the wet mixture over the flour and toss the mixture with a rubber spatula or with your hands until everything comes together. If it seems too wet, add little bit more flour.
Turn your dough out onto a lightly floured surface. Use more flour, if dough is too wet. Roll the the dough into a square and then cut out, with cookie cutter, equal sized circles and place onto the prepared baking sheet.
Bake the Lemon Scones in preheated oven, until they have turned lightly brown, about 20 – 25 minutes.
Meanwhile, you can prepare the glaze. To make the glaze, simply whisk the confectioners’ sugar and 2 Tablespoons lemon juice together until smooth. Add another tablespoon of lemon juice to thin out, if necessary. If you want creamy texture of your glaze, whisk in 1 – 2 tbsp of heavy cream. Drizzle glaze over scones right before serving.
Scones are best enjoyed straight from the oven. You can freeze them up to 3 months, then reheat them in the microwave.