Lemon Poppy Seed Scones
A tender, buttery scone that is full of lemon zest, crunchy poppy seeds and hint of ginger. The dough is kneaded to create layers of flaky goodness and they can be frozen to enjoy during the week.
Servings: 8 scones
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoons lemon zest about 1 or 2 lemons
- 2 1/2 cups (354 grams) all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 3/4 teaspoon ground ginger
- 2 tablespoons poppy seeds
- 8 tablespoons (114 grams) unsalted butter, frozen
- 1 1/2 cups (345 grams) heavy cream
- 2 tablespoons fresh-squeezed lemon juice
- 1 (50 grams) large egg
- 2 tablespoons heavy cream or milk
Preheat the oven to 400 degrees F. Lightly butter an 8-inch round cake pan.
Place the sugar in a large bowl and zest the lemon directly on top of the sugar. Use your fingers to rub the sugar and lemon zest together. Add the flour, baking powder, salt, ground ginger and poppy seeds to the bowl and whisk the ingredients together for about 30 seconds.
Use a box grater to grate the frozen butter into the dry ingredients. Use your fingers to toss the butter and flour together. Measure the heavy cream into a 2-cup measuring cup. Add lemon juice and whisk to combine. Add the cream mixture to the dry ingredients and use a rubber spatula to mix the ingredients together until just blended and most of the flour is mixed in. The dough will look shaggy and there will still be some flour not mixed in.
Dump the dough onto a work surface and the knead the dough to mix in the remaining flour. Form a square (approximately 8 x 8 inches). Fold the dough in half and use your hands to pat it into an 8 x 8 square. Fold the dough again in half. Place the dough into an 8-inch round cake pan and use your hands to pat the dough to the edges of the pan. Invert the dough back onto the working surface. You now have a perfect 8-inch circle. Cut the dough into 8 wedges.
Place the scones on a baking sheet lined with parchment paper. Combine the egg and heavy cream and whisk together. Brush the tops of the scones with the egg wash. Bake for 23-27 minutes until the tops are golden brown and the scones have increased in height.
Serve the scones warm with butter or lemon curd.