Lemon Scones
Fresh lemon scones with poppy seeds and a sparkling sugar top are so delicious served warm from the oven with a pat of butter or lemon curd.
Ingredients
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 tablespoon poppy seeds optional
- 1 pinch kosher salt
- 1 lemon zested and juiced
- 1 cup heavy cream
- 2 tablespoons butter melted
- Additional sugar for sprinkling on top
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, lemon zest, and poppy seeds if using. Whisk it together.
- Add the heavy cream and fresh squeezed lemon juice to the bowl. Stir it together until the dough forms and the dry ingredients are just incorporated.
- Use a large spoon to gather rounds of dough onto the prepared baking sheet. You will get roughly 10 medium-sized scones.
- Brush the tops of the scones with the melted butter and sprinkle with additional sugar.
- Bake the scones for 15 - 20 minutes or until just lightly browned. Serve warm or at room temperature.