Ingredients

The following ingredients have 12 Servings
  • 2 cups AP flour
  • 4 teaspoons baking powder
  • Pinch of salt
  • 1/3 cup sugar
  • ½ cup unsalted butter, chilled
  • 2/3 cups whole milk
  • 1 large egg
  • Zest of 1 small lemon
  • ¼ teaspoon pure lemon extract
  • 1 tablespoon poppy seeds
  • ½ cup confectioner’s sugar
  • 2-3 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract

Instruction

  • 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!