Ingredients

The following ingredients have 4 Servings
  • 3 cups all purpose flour
  • 3/4 cup granulated sugar
  • 3 Tbsp poppy seeds
  • 1 Tbsp baking powder
  • 2 Tbsp grated lemon zest (plus additional for garnishing )
  • 1 tsp salt
  • 3/4 cup cold unsalted butter (cubed)
  • 1/2 cup buttermilk (OR heavy cream) (plus additional for brushing tops)
  • 2 Tbsp fresh lemon juice
  • 2 large eggs
  • Glaze:
  • 1 cup powdered sugar
  • 1/4 cup lemon juice
  • 1 tsp lemon zest

Instruction

  • 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.