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Lemon Poppyseed Scones

Servings 8 scones

Ingredients

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 3 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 teaspoons lemon zest
  • 10 tablespoons chilled unsalted butter cut into small cubes
  • 1 large egg
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla
  • 1 ⁄3 cup whole milk plus more for brushing
  • 1 tablespoon raw sugar for sprinkling

For the glaze:

  • 2 tablespoons fresh lemon juice
  • ¾ - 1 cup powdered sugar

Instructions

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together flour, sugar, poppy seeds, baking powder, salt, and lemon zest. Use a pastry cutter to cut in the butter cubes until the mixture resembles coarse meal.
  3. In a small bowl, whisk together egg, lemon juice, vanilla, and milk. Pour over the flour mixture and use a rubber spatula to mix until just combined.
  4. On a lightly floured surface, gently press into an 8-inch circle. Cut into 8 equal pieces and transfer to the prepared baking sheet. Brush with milk and sprinkle with raw sugar. Bake 23 - 25 minutes or until golden brown. Cool completely on a wire rack before glazing.
  5. To make the glaze, whisk together lemon juice and powdered sugar until no lumps remain. Drizzle over the cooled scones.