LEMON LAVENDER POPPY SEED SCONES

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10 min Prep
30 min Total
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8 Servings

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Recipe by Maegan Brown from The BakerMama Bright lemon, light lavender and crunchy poppy seeds all come together in these delicate and delicious scones with an irresistibly sweet lemon glaze.


Ingredient List
    Scones
  • Small check mark in a circle icon2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/4 cup granulated sugar
  • Small check mark in a circle icon1 teaspoon baking powder
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1/2 teaspoon kosher salt
  • Small check mark in a circle icon1/2 cup (1 stick or 8 tablespoons) cold unsalted butter, sliced
  • Small check mark in a circle icon2 large lemons, zest and juice, divided
  • Small check mark in a circle icon2 tablespoons poppy seeds
  • Small check mark in a circle icon2 tablespoons culinary dried lavender spice
  • Small check mark in a circle icon1/4 cup milk
  • Small check mark in a circle icon1 large egg, lightly beaten
  • Small check mark in a circle icon2 tablespoons melted butter, for brushing
  • Small check mark in a circle icon More granulated sugar, for sprinkling
    Glaze
  • Small check mark in a circle icon1 cup confectioner's (powdered) sugar
  • Small check mark in a circle icon2 tablespoons fresh lemon juice (from one of the lemons you used the zest of for the scones)
Preparation
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  3. Add the cold butter to the flour mixture and cut it in with a pastry blender or two knives moving in opposite directions until a crumbly mixture forms.
  4. Add the zest of both lemons to the mixing bowl along with the poppy seeds and lavender. Stir gently to combine.
  5. Make a well in the center of the mixture and add 3 tablespoons lemon juice, milk and egg. Stir with a spoon until mixture starts to come together and then gently and quickly mix with your hands until all flour is incorporated.
  6. Transfer the dough to a very lightly floured surface and form into a circle just under 1-inch thick. Cut into 8 wedges and transfer them to the prepared baking sheet. Brush the top of each scone with a little melted butter and sprinkle with a pinch of granulated sugar.
  7. Bake for 18-20 minutes, rotating baking sheet halfway through, until the scones rise and start to turn golden brown. Remove from the oven and let cool while you prepare the glaze.
  8. Glaze: In a small mixing bowl, whisk the confectioner's sugar with 2 tablespoons fresh lemon juice until smooth and of drizzling consistency. Add additional confectioner's sugar if glaze is too thin or lemon juice if it's too thick.
  9. Once scones have cooled slightly, drizzle glaze evenly among them. Let set about 10 minutes before enjoying.
Tips
  • Scones are best enjoyed within 48 hours.