Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, sugar, baking powder, salt, and poppy seeds.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In another bowl, whisk together the cream, egg, vanilla, lemon zest, and lemon juice.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Turn the dough onto a lightly floured surface and gently knead it a few times. Pat the dough into a circle about 1 inch thick.
- Cut into 8 wedges and place them on the prepared baking sheet.
- Bake for 25 to 28 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
These scones can be made ahead and frozen for busy mornings. Enjoy with yogurt and fruit for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: scones, lemon, poppy seeds, breakfast, snacks, healthy baking