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Strawberry Lemon Poppyseed Scones

Delicious Strawberry Lemon Poppyseed Scones Made Easy

Enjoy these delightful Strawberry Lemon Poppyseed Scones, perfectly light and flaky for breakfast or an afternoon treat!
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 15 minutes
Total Time 55 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Scone Dough
  • 2 cups All-Purpose Flour Use King Arthur for best results.
  • ⅓ cup Granulated Sugar Substitutions can be made with alternative sweeteners.
  • 1 tablespoon Lemon Zest Freshly grated enhances the flavor.
  • 1 tablespoon Baking Powder Ensure it’s fresh for optimal rise.
  • 2 tablespoons Poppy Seeds Can be replaced with chia seeds.
  • ½ teaspoon Salt Essential for balancing the sweetness.
  • ½ cup Cold Unsalted Butter Use for richness and flakiness.
  • ⅔ cup Heavy Cream Can be substituted with milk.
  • 1 Egg Can replace with a flax egg for a vegan option.
  • 1 teaspoon Vanilla Extract Optional but enhances flavor.
  • 1 cup Fresh Strawberries Hulled and diced.
Topping
  • 1 tablespoon Cream Brushed on top for glazing.
  • 2 tablespoons Coarse Sugar Sprinkled on top for texture.
Lemon Glaze
  • 1 cup Confectioners Sugar Sift to remove lumps.
  • 2 tablespoons Fresh Lemon Juice Fresh juice works best.

Equipment

  • Mixing Bowl
  • whisk
  • Baking sheet
  • box grater
  • Bench Scraper
  • Wire Rack

Method
 

Preparation
  1. Start by cutting your cold, unsalted butter into small cubes and place them in the freezer for at least 15 minutes.
  2. Hull and dice fresh strawberries, then gently pat them dry with paper towels to remove excess moisture.
Mix Dry Ingredients
  1. In a large mixing bowl, whisk together the dry ingredients until fully incorporated.
Incorporate Butter
  1. Grate the chilled butter into the dry mixture and mix until it resembles coarse breadcrumbs.
Combine Wet Ingredients
  1. In a separate small bowl, whisk together the wet ingredients until smooth and pour into the dry ingredients.
  2. Gently fold everything together until a shaggy dough forms.
Shape Scones
  1. Turn the dough out onto a lightly floured surface and pat it into an 8-inch disc.
  2. Cut the disc into 8 equal wedges and place on a parchment-lined baking sheet.
Chill
  1. Preheat the oven to 400°F (200°C) and brush the tops with cream and sprinkle with sugar.
  2. Chill the scones in the freezer for 15 minutes.
Bake
  1. Bake for 22-25 minutes until golden-brown.
Make Glaze
  1. While the scones are baking, whisk together the lemon glaze ingredients until smooth.
Cool & Serve
  1. Let the scones cool for 5 minutes before drizzling the lemon glaze over them.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 6gVitamin A: 150IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure butter is cold and don't overmix the dough to keep the scones light and flaky.

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