Thank you for stopping by and checking out these lemon poppy seed scones. If you love lemon or scones, I am so glad you landed here.
These Lemon Poppy Seed Scones make me happy with a huge burst of lemon flavor. They include fresh lemon juice and lemon zest. The icing is just a bonus burst of lemon flavor. What is my problem with scones?
In my opinion, scones are a simple pleasure in life. I enjoy them so much with my coffee in the morning. These Lemon Poppy Seed Scones make a perfect treat anytime. They are flaky and full of luscious lemon flavor.
So, what is my problem with scones?
The men in my house, my husband, and teenage boys do not like scones. They will not even try my scones. I make delicious Blueberry Lemon Scones and Orange Cranberry Scones, but they will not taste them. I have always known they would like scones if they would give them a chance. They always say scones are “girly.” So, I decided to leave the fruit out of these scones. I also decided to make them look more like a biscuit instead of a scone.
Changed The Name To Lemon Biscuits
When I ask them to try these Lemon Poppy Seed Scones, I changed the name and called them “Lemon Biscuits.” They liked the name change and gave them a try. They even liked the “Lemon Biscuits”. I found my oldest son, Casey who is 18 years old, sneaking into the kitchen and getting another one. My boys may not eat a scone in public, but I think they enjoy them now. At least they will eat them at home as long as they look like a biscuit, and I do not call them scones but Biscuits.
These Lemon Poppy Seed Scones passed my manly test.
My Secrets to a perfect biscuit or scone.
- Add your dry ingredients to a large bowl.
- Use a whisk and mix them well. The dry ingredients will be light with no clumps.
- Grate in very cold butter. Do not take the butter out of the refrigerator until you are ready to grate it.
- Use a large fork or a pastry cutter to cut the butter in. Simple, make sure the shredded butter is covered in flour and not clumped together.
- Fold in your milk, buttermilk, or heavy cream. Use your hands to make sure all dry ingredients are moist. Stop working the dough when you see no more dry ingredients, and it will form a ball.
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FOR BEST RESULTS: REFRIGERATE THE DOUGH 30 MINUTES
Do not bring scones to room temperature before baking them.
- 3 cups unbleached flour
- 3 cups unbleached flour
- Four teaspoons baking powder
- ¼ teaspoon koshers salt
- 1 cup sugar
- Two sticks cold butter (I grate my butter.)
- 1 egg
- 2 Tablespoon Lemon Juice
- ¾ cup heavy cream (the original recipe called for milk)
- One tablespoon grated Lemon zest
- One tablespoon
- 1 cup Confectioners sugar
- 2-1/2 Tablespoons fresh Lemon juice
- One tablespoon lemon zest
- Preheat the oven to 375 degrees
- Whisk together the flour, baking powder, salt,
and sugar. poppyseeds
- Grate the butter over the flour.
- Use a knife or pastry cutter to cut the butter into the flour.
- Whisk together the egg, heavy cream, and lemon juice.
- Stir the liquid into the dry ingredients. The dough will form a ball.
- Pat the dough on a floured surface. I use parchment paper.
- Gently roll the dough out about ¾ inch thick.
- Use a biscuit cutter to cut scones out.
- Bake on sprayed a cookie sheet with 2 inches between each scone. I use Parchment Paper.
- Bake 375 degrees for 20 minutes until barely light tan. Do not over bake.
- Mix the powder sugar, juice, and zest until smooth.
- Brush icing on scones.
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