This Lemon Scone Recipe is a must try this weekend! They are soft, fluffy and moist. Not to mention the tangy lemon glaze is everything.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Bread, Breakfast
Cuisine: American
Keyword: lemon, poppy seed, scone
Servings: 8servings
Ingredients
1 ¼CAll Purpose Flour
¾tspBaking Powder
¼tspBaking Soda
¼tspSea Salt
1tbspLemon Zest
2TPoppy Seeds
1/3CWhole Milk
1Juice of Lemonappx 3 T
½tspPure Vanilla Extract
2tspHoney
¼CO California Meyer Lemon Olive Oil
1Eggbeaten
4tbspSugar
Lemon Glaze
2cupsPowdered Sugar
1/2cupO California Meyer Lemon Olive Oil
1/4cupWater
pinchSalt
Instructions
Preheat oven to 400 degrees.
Combine flour, baking powder, baking soda, salt, lemon zest and poppy seeds in a large bowl.
In a separate bowl, combine milk, lemon juice, vanilla extract, honey and O California Meyer Lemon Olive Oil.
Stir the wet ingredients into the dry ingredients until the mixture just comes together and forms a dough.
On a floured surface shape the dough into a round disk about 1 inch thick. Cut dough into 4 to 6 triangles depending on the size you want.
Place scones on a lined baking sheet and place in freezer for 10 to 12 minutes to firm.
Once the dough has firmed up, brush the top of each scone with the beaten egg and sprinkle with sugar.
Bake for 16 to 20 minutes or until golden brown.
Allow to cool slightly before serving.
Lemon Glaze
Whisk glaze ingredients together until smooth.
Place scones on cooling rack over parchment paper or paper towels to catch drips. Drizzle glaze over cooled scones and allow to set.
Video
Notes
Make Ahead: These lemon poppyseed scones can be frozen prior to baking -- just freeze them solid, then place in a freezer bag for up to 2 months. Then just bake straight from frozen and add a few more minutes to the bake time.