Strawberry Lemon Poppy Seed Scones

Soft and buttery scones filled with fresh strawberries, a hint of lemon, and poppy seeds. These strawberry lemon poppy seed scones are perfect for a summer breakfast or served with tea.

Happy Sunday!

I hope you’re having a wonderful weekend filled with warm weather and sunny days.

I’m super excited for today because my sisters and I are going to the CUESA’s 25^th Birthday Bash. CUESA is the organization behind the farmer’s market at the SF Ferry Building. And tonight, there’s going to be lots of restaurants and breweries catering the event with live music and even a silent auction. So I can’t wait to attend!

In the mean time, let’s talk about these strawberry lemon poppy seed scones.

Are you a fan of scones? Or do you prefer muffins? I think I love both in their own way. Muffins are great as breakfast, especially when you’re in a hurry to leave the house. You can grab a muffin as you’re walking out. Scones are soft and buttery and perfect with a cup of tea. It’s one of those treats that you need to sit down and enjoy. Which means it’s perfect for the weekends and small summer gatherings with your family and friends.

Preheat the oven to 400F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside for now.

In a medium sized bowl, mix together all purpose flour, granulated sugar, salt, baking soda, baking powder, and poppy seeds until combined.

Grate the frozen butter into the flour mixture. Work the butter into the flour until they appear crumbly and smaller than the size of a pea.

Add heavy cream and egg yolk into a small bowl and mix until combined. Pour this mixture into the bowl of flour, add lemon zest and diced strawberries, and mix until dough forms.

Place the dough on the baking sheet and shape the dough into a circle. Cut the dough into about 8 pieces. I like my scones in smaller sizes. Brush each of the pieces with heavy cream to help it brown.

Bake the scones for about 13-15 minutes until lightly browned. Insert a toothpick into the center of the scones. If the toothpick comes out clean, the scones are done.

To make the glaze, whisk together powdered sugar, heavy cream, and lemon juice. Drizzle the glaze on top of the scones.

Serve the strawberry lemon poppy seed scones with the lemon glaze warm.

Enjoy!

Strawberry Lemon Poppy Seed Scones

 

Print

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Soft and buttery scones filled with fresh strawberries, a hint of lemon, and poppy seeds. These strawberry lemon poppy seed scones are perfect for a summer breakfast or served with tea.

Author: Andrea Giang

Recipe type: Breakfast

Serves: 8 scones

Ingredients

• 1¼ cup all purpose flour
• ¼ cup granulated sugar
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons poppy seeds
• 4 tablespoons butter, frozen
• ⅓ cup + 2 tablespoons heavy cream
• 1 large egg yolk
• Zest of 2 lemons
• ½ cup diced strawberries

Lemon Glaze

• ⅓ cup powdered sugar
• 1 teaspoon heavy cream
• 2 teaspoons lemon juice

Directions:

1. Preheat the oven to 400F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside for now.
2. In a medium sized bowl, mix together all purpose flour, granulated sugar, salt, baking soda, baking powder, and poppy seeds until combined.
3. Grate the frozen butter into the flour mixture. Work the butter into the flour until they appear crumbly and smaller than the size of a pea.
4. Add heavy cream and egg yolk into a small bowl and mix until combined. Pour this mixture into the bowl of flour, add lemon zest and diced strawberries, and mix until dough forms.
5. Place the dough on the baking sheet and shape the dough into a circle. Cut the dough into about 8 pieces. Brush each of the pieces with heavy cream to help it brown.
6. Bake the scones for about 13-15 minutes until lightly browned. Insert a toothpick into the center of the scones. If the toothpick comes out clean, the scones are done.
7. To make the glaze, whisk together powdered sugar, heavy cream, and lemon juice. Drizzle the glaze on top of the scones.
8. Serve the strawberry lemon poppy seed scones with the lemon glaze warm.

Wordpress Recipe Plugin by EasyRecipe

3.5.3229