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Lemon Poppy Seed Scones
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Lemon Poppy Seed Scones

A poppy seed filled scone topped with a sweet tart lemon glaze
Course Breakfast, Dessert

Ingredients

For the Poppy Seed Filling

  • 1 cup whole milk
  • ½ cups poppy seeds, *see note below
  • ½ cup organic sugar
  • ¼ cup honey
  • ¼ tsp nutmeg
  • 2 tbsp butter
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract

For the Scone Dough

  • 2¾ cups all purpose flour
  • 1 tbsp + 1 tsp baking powder
  • ½ tsp salt
  • ⅓ cup organic sugar
  • 8 tbsp butter cut into small cubes and frozen
  • 2 tsp vanilla extract
  • ½ cup heavy cream
  • 1 large egg + 1 yolk
  • 1 egg white with a splash of water whisked, for the egg wash

For the Glaze

  • 3 tbsp butter, room temperature
  • 1½ cups powdered sugar
  • 2 tbsp lemon juice, freshly squeezed

Instructions

For the Poppy Seed Filling

  • In a pot over low heat, bring milk to a simmer and add poppy seeds, sugar, honey and nutmeg.
  • Simmer for 15-20 minutes, stirring frequently until the poppy seeds absorb the milk and have formed a thick paste.
  • Remove from heat and stir in butter, lemon zest and vanilla. Allow to cool at room temperature.
  • Place the mixture in a high-speed blender and blend until smooth, adding a few splashes of water if needed. If using pre-ground poppy seeds, then you can skip this step.
  • *NOTE: I ground the poppy seeds in a spice/coffee grinder before adding them to the milk.

For the Scone Dough

  • Combine flour, sugar, baking powder and salt in a food processor and pulse to combine.
  • Add frozen butter and pulse a few times until butter is the size of peas.
  • Transfer flour/butter mixture to a bowl and stir in lemon zest.
  • Whisk cream, egg and yolk in a bowl and add to dry ingredients and mix until combined into a cohesive ball of dough.
  • Roll out into a 9x13" rectangle on a sheet of parchment.
  • Spread a thick layer of poppy seed filling on top.
  • Roll up the longer side using the parchment paper to help the rolling process ending with the seam on the bottom.
  • Place on a baking sheet and freeze for 2-3 hours until firm and partially frozen.
  • Cut dough in 3" wedges and freeze until frozen solid.
  • Once fully frozen you can keep them in a ziplock bag in the freezer until you are ready to bake.

To Bake Scones

  • Heat oven to 400°F.
  • Place scones 2" apart on a parchment lined baking sheet. Brush with beaten egg white.
  • Bake 20-22 minutes until golden on top.
  • Let cool before adding the glaze.

For the Glaze

  • Combine all ingredients in a bowl and mix well, adding more powdered sugar by the tablespoon full if needed.
  • Spread on cooled scones and enjoy!

Notes

Recipe from LaurenBakedCake with a few little changes from me.  click here  to see Lauren’s Instagram post.