Ingredients
Units
Scale
- 2 cups AP flour
- 4 teaspoons baking powder
- Pinch of salt
- 1/3 cup sugar
- 1/2 cup unsalted butter, chilled
- 2/3 cups whole milk
- 1 large egg
- Zest of 1 small lemon
- 1/4 teaspoon pure lemon extract
- 1 tablespoon poppy seeds
Icing:
- 1/2 cup confectioner’s sugar
- 2-3 teaspoons lemon juice
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a food processor, pulse flour, baking powder, salt, sugar, butter, lemon zest, lemon extract and poppy seeds together until a crumbly mixture forms.
- In a small bowl whisk together the egg and milk. Reserve 1 tablespoon of this to brush the scones with later.
- Add the egg and milk mixture to the dough and pulse until a soft, sticky dough comes together. Turn out onto a well-floured surface and gently knead the dough until it is soft and smooth.
- Roll out into a disk about ½ - inch thick. Using a round cookie cutter, cut out the scones. You should get about 1 dozen.
- Place the scones on the prepared baking sheet and brush the tops of each with the reserved milk and egg wash. Bake for about 12-15 minutes or until golden around the edges.
- Transfer to a cooling rack while you prepare the icing. For the icing, simple whisk together the confectioner’s sugar, lemon juice and vanilla extract. Drizzle over the cooled scones. Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
