Lemon Poppy Seed Scones

Course Bread, Breakfast

Cuisine American, Southern

Keyword lemon-poppy-seed-buttermilk-scones, lemon-poppy-seed-scones

Prep Time 15

Cook Time 25

Cooling time 30

Total Time 1 10

Servings scones

Calories 492kcal

Preheat oven to 375°F. Line a large baking sheet with parchment. Set aside.
In a medium-size mixing bowl, use a whisk to sift together, flour, sugar, baking powder, poppy seeds, lemon zest and salt.
Use a pastry blender or a food processor to cut butter into dry ingredients until it resembles cornmeal.
In a separate bowl, whisk together buttermilk, lemon juice and eggs.
Make a well in the center of dry ingredients, adding wet. Mix through with a fork until moistened. Add more buttermilk in small amounts, if needed just until the dough comes together but, not too wet. (Before adding more liquid, squeeze a small amount in your hand. If it holds together you're good to go)
Turn dough out onto a lightly floured non stick surface. Knead lightly just to bring it together then shape dough into an 8 inch round about 3/4 inch thick. (If making in advance, you can wrap and chill at this point)
Use a sharp knife to cut into 8 even wedges. Transfer to baking sheet leaving 2 inches between. Brush tops with buttermilk.
Bake for 25 minutes or until lightly golden and a toothpick inserted into the center shows moist crumbs. Carefully remove to a cooling rack while you make the glaze.
Glaze: Whisk together powdered sugar, lemon juice and zest. Drizzle over warm scones sprinkling with additional zest, if desired.
Serve immediately with blueberry preserves, lemon curd and whipped cream.

You can cut the butter into the dry ingredients using a food processor utilizing the pulse function. Once the texture resembles cornmeal, add the liquid and pulse just until the dough comes together then proceed with the recipe.
Scones tend to have a slightly crumbly texture by design. You can add additional buttermilk when making the dough if needed, in small amounts. Add just until the dough holds together. It's important that it not become too wet, or they'll spread too much while baking.