Lemon Poppy Seed Scones are the perfect thing to bake on a snowy winter Sunday, and the perfect thing to grab for breakfast to eat on your way to work. I married a Brit, and have become obsessed with British breakfast foods. While the Brits don’t have the best reputation when it comes to food, I must say that they do breakfast quite well, and I love a good scone. Note that I said I love a good scone – not all scones are good. Many are too dry and lacking flavor. A good scone is golden brown and crumbly on the outside and soft and airy on the inside.
My current obsession with lemon curd inspired me to make Lemon Poppy Seed Scones. The scones were made with lemon curd, and then topped with a sweet and sour glaze made with lemon juice at powdered sugar. I left some scones plain for my husband who hates sweet things, but I loved the scones with the glaze and thought that it added another boost of lemony flavor.
35 minCook Time
35 minTotal Time
- 2 cups of All Purpose Flour
- 2 tablespoons Sugar
- 2 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 2 teaspoons Poppy Seeds
- 8 tablespoons Butter, frozen
- 2 tablespoons Whole Milk
- 1 teaspoon Vanilla
- 1/2 cup Lemon Curd
- 1 Large Egg
- For the glaze:
- 2 tablespoons Lemon Juice
- 1/2 cup Powdered Sugar
- Heat oven to 450 degrees, and place an oven rack in the second lowest position.
- Combine flour, sugar, baking powder, salt and poppy seeds in a bowl.
- Use a cheese grater to grate the butter. I researched scone recipes, and found amazing advice on
- Sally's Baking Addiction
- She said that grating frozen butter makes scones lighter. Grating frozen butter is easy and can be done in no time at all. Then combine the butter and dry ingredients. Use a fork or your hands to mix until small equally sized crumbs form.
- In another bowl, mix the milk, vanilla, lemon curd, and egg.
- Pour the wet ingredients into the dry ingredients, and fold together until just combined.
- I used a mini scone pan, so I poured the batter into the pan. If you don't have a mini scone pan, scoop the dough onto a silicone baking pad, on a baking sheet. Form the dough into an 8 inch round disc, and cut into 8 pieces (pizza style) using a sharp knife.
- Bake mini scones for 15-20 minutes, until golden brown. Regular sized scones will take 20-25 minutes to bake. Once golden brown, remove the scones from the oven and let cool on a cooling rack.
- Prepare the glaze by combining the lemon juice and powdered sugar. Mix until smooth.
- Once the scones have cooled, drizzle the glaze over.
I have written about grab and go breakfasts a few times this year, since I am attempting to make breakfast part of my weekday routine. So far I have made Southwestern Baked Eggs, Raspberry Lemon Curd Muffins, and Mini Stratta Cups.