Servings: 8 serving(s)
Prep time: 10 minutes
Total time: 30 minutes
Cooking time: 20 minutes
A wholesome scone with no refined sugar.
If you thought muffins were easy to make wait until you try these lemon poppy seed scones. They’re quick to whip up and take hardly any time to bake. Enjoy them for breakfast with fresh jam or as an afternoon snack.
Scones are an easy way to make a slow summer morning feel a bit like a holiday.
You’ll have these scones in the oven in about 10 minutes and they’ll be cooling on the counter in under 20 minutes. Be sure to eat them while they’re still warm. Scones are always best on the day they’re made so eat up.
Lemon poppy seed scones are sweetened with molasses and maple syrup. No refined sugar. Use whole wheat pastry flour to make them extra wholesome.
Lemon poppy seed scones were our morning snack last weekend before we headed off to the Fundy Trail, a spectacular driving and hiking route along the Bay of Fundy in Southern New Brunswick.
Lemon Poppy Seed Scone Recipe
Adapted from the lovely blog Naturally Ella
- 2 1⁄4 cups flour (can use half whole wheat pastry flour)
- 2 tsp. baking powder
- 1⁄4 tsp. sea salt
- 2 Tbsp. poppy seeds
- 2 Tbsp. lemon zest (about 2 lemons)
- 1⁄2 cup cold butter, cubed
- 1 large egg
- 3 Tbsp. lemon juice
- 3 Tbsp. heavy cream or milk (plus more for brushing)
- 3 Tbsp. Crosby’s Fancy Molasses
- 2 Tbsp. maple syrup
- 1⁄2 cup icing sugar
- 1 Tbsp. milk
- 1 tsp. lemon zest (optional)
- Preheat oven to 425 ̊F. Line a baking sheet with parchment paper.
- In a large bowl whisk flour, baking powder, salt, poppy seeds, and lemon zest. Cut in the butter until it’s pea-sized.
- In a small bowl, whisk egg, heavy cream, lemon juice, molasses and maple syrup. Pour over the dry ingredients and stir until just combined.
- Scrape dough onto a floured surface, knead lightly until it just comes together then lightly pat into an 8” circle that’s an inch or so thick. Cut into 8 wedges.
- Set wedges to the prepared baking sheet about 2” apart. Brush with heavy cream. Bake the scones until firm to the touch and golden, 18-20 minutes. Remove from the oven and transfer to a rack to cool.
To make the icing:
- Whisk icing sugar, milk and lemon zest in a bowl.
- While scones are still warm drizzle or spoon over the icing.
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