Lemon Poppy Scones

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There is something so wonderful about the combination of lemon and poppy seeds. The tart citrusy flavor is offset by the tiny, oily black seeds, which impart a subtle, nutty flavor and crunch. These are a crowd favorite at Magnolia Bakery and a personal favorite of mine, a lifelong lemon lover. They are delicious with or without the glaze, but I always prefer that extra hit of lemon.

MAKES 6 scones

INGREDIENTS

2 cups (342g/12 oz) Scone Base

¼ cup (50g/1.8oz) granulated sugar

2 tablespoons (18g/0.7oz) poppy seeds

2 teaspoons grated lemon zest

1 egg, lightly beaten

2 teaspoons fresh lemon juice

½ cup (120g/4.2oz) heavy cream, plus 2 tablespoons for brushing

2 tablespoons coarse sanding sugar

FOR THE LEMON GLAZE

1 cup (125g/4.4oz) powdered sugar

1 teaspoon grated lemon zest

2 tablespoons fresh lemon juice

1 tablespoon whole milk

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the scone base, granulated sugar, poppy seeds, and lemon zest.
  3. In a liquid measuring cup, whisk together the egg, lemon juice, and heavy cream. Create a well in the flour mixture and gently stir in the cream and egg mixture until it all comes together. Do not overmix. If you still have loose flour you may need to add an additional tablespoon of cream.
  4. Turn the dough out onto a lightly floured surface. Using a bench scraper, fold the dough over onto itself from back to front, give it half a turn, and repeat quickly until the dough is smooth and evenly incorporated. Do not overwork.
  5. Gently pat the dough into a 6- to 7-inch round about 1 inch thick. With a lightly floured chef’s knife, cut the dough into 6 equal wedges.
  6. Transfer to the prepared baking sheet and brush with the heavy cream and sprinkle with the sanding sugar.
  7. Bake for 10 minutes. Rotate the pan front to back and continue baking for 8 to 10 minutes more, or until golden brown.
  8. Let the scones cool on a cooling rack for 10 to 15 minutes before serving.
  9. MEANWHILE, MAKE THE GLAZE: In a small bowl, whisk together the powdered sugar, lemon zest, lemon juice, and milk until smooth.
  10. Before serving, drizzle the scones with the lemon glaze.