Stuffed Lemon Poppy Seed Scones Recipes

LEMON POPPYSEED SCONES

Steps:

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• In large mixing bowl, rub together the sugar and the lemon zest with your fingers. This will allow the lemon oil from the zest to release and infuse the sugar with lemon flavor. Your sugar will start to clump together and a bit and should smell lemon-y.
• Add the flour, baking powder, and salt to the lemon sugar. Place in the freezer for 10 minutes. Keeping all your ingredients cold will help to produce a fluffy, thick, and buttery scone. Using a pastry cutter cut the butter into the dry ingredients until the mixture resembles coarse sand. If the butter is feeling melted or warm, stick the mixing bowl in the freezer for a couple of minutes to keep the butter cold.
• In a separate bowl, stir together the Greek yogurt, 6 tablespoons of the heavy cream, and the vanilla extract. Add the mixture to the the dry ingredients and stir until combined. The dough shouldn't be wet, but should stick together so you can easily form a disk. If the dough is too dry or crumbly add in a tablespoon of cream at a time until the dough comes together.
• Last, add the poppyseeds, turning the dough a few times to evenly distribute the seeds. Do not overwork your dough.
• Turn the dough out onto a lightly floured surface and shape into a 9 inch circle with your hands. It doesn't need to be perfect, but try to keep it consistent in terms of thickness.
• Using a sharp knife cut the circle into 8 wedges, placing them about 2 inches apart on your prepared baking sheet.
• Place a small amount of cream in a bowl and using a pastry brush, brush the top of the scones. Bake at 400°F for about 25-30 minutes or until the scones are just starting to brown at the edges and a knife inserted into the middle comes out clean. Transfer to a wire rack to cool.
• While the scones cool, make the lemon icing. Combine the lemon juice, 1 Tablespoon of cream, powdered sugar, vanilla extract, and salt in a bowl and use a whisk to combine. If the frosting is too dry, add the remaining Tablespoon of cream.
• Once the scones are cool, spoon the lemon icing over each scone and sprinkle with poppyseeds. Enjoy with some butter and tea! Scones will keep well at room temperature in an airtight container for up to 5 days, or freeze for up to a month!

LEMON POPPY SEED SCONES

Steps:

• Preheat oven to 375F degrees.
• Position rack in top third of oven.
• Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in food processor.
• Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
• Whisk egg, and lemon juice in medium bowl to blend.
• Add flour mixture.
• Using on/off turns, process until moist clumps form.
• Add 1/3 cup milk.
• Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.
• Using floured hands, gather dough into ball.
• Flatten to 8" round.
• Cut round into 8 wedges.
• Transfer scones to large baking sheet; brush with milk.
• Sprinkle with remaining 1 tbs sugar.
• Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes.
• Transfer to rack and cool.
• (Can be made one day ahead. Store airtight at room temperature).

LEMON POPPY SEED SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place self-rising flour in a large bowl. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add poppy seeds, sugar, and lemon zest; mix to combine. Make a well in the center and pour in egg, lemon juice, and milk. Mix with a fork until dough starts to come together. Scoop up with one hand until a shaggy dough forms.
• Pour dough out onto your work surface. Use your hands and a bench scraper to gather and press dough into a neat rectangle about 1- to 1-1/2-inches tall. Cut into 4 squares and then diagonally into 8 triangles. Space scones evenly onto a silicone-lined baking sheet.
• Bake in the preheated oven until bottoms are golden brown, about 25 minutes. Let cool in pan for 5 minutes, then transfer onto a wire rack to cool completely, about 30 minutes.
• Mash strawberries finely to resemble a puree. Whisk in powdered sugar in batches to make a thick, spreadable glaze. Spread glaze over the cooled scones. Let scones cool on the rack until glaze hardens, about 20 minutes.

LEMON POPPYSEED MINI SCONES

Steps:

• For the scones: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
• Sift together the flour, granulated sugar and baking powder. Cut the cold butter into pats, then use a pastry cutter or 2 knives to cut the butter into the flour mixture. Keep going until the mixture is crumbly, then stir in the poppy seeds.
• Mix together the heavy cream, lemon zest and juice and egg in a small pitcher. Stir the wet ingredients into the flour mixture with a fork or spatula just until the dough comes together.
• Turn the dough out onto a floured surface and lightly press it together until it forms a rough rectangle (the mixture will be pretty crumbly). Use a rolling pin to roll into a rectangle about 12 inches by 7 inches and 1/2 to 3/4 inch thick. Use your hands to help with the forming if necessary. Then cut the rectangle into 12 symmetrical rectangles, first cutting lengthwise into 3 strips and then across into 4 strips. Next, cut each rectangle in half diagonally, to form 2 triangles. Transfer to the prepared baking sheets.
• Bake until cooked through but not yet golden, about 16 minutes. Allow to cool for 10 minutes on the baking sheets, then transfer to a cooling rack to cool completely.
• For the lemon glaze: Whisk together the powdered sugar, milk, lemon zest and juice and salt until completely smooth, adding more milk if needed for thinning.
• Dip the scones in the glaze, then sprinkle with poppy seeds. Allow the glaze to set completely before serving.