Poppy Seed Scones

Elevate your breakfast or afternoon tea with these delightful Poppy Seed Scones, a perfect balance of buttery richness and zesty brightness. Infused with crunchy poppy seeds and fragrant lemon zest, these scones bring a refreshing twist to traditional recipes. The dough, enriched with heavy cream and vanilla extract, creates a tender, flaky texture that pairs beautifully with your favorite jam, whipped cream, or just a simple pat of butter. A touch of turbinado sugar adds a satisfying crunch to the golden-brown tops, making each bite irresistibly sweet. Quick and easy to prepare, these scones bake up in just 20 minutes, making them ideal for special occasions or a cozy morning indulgence. Whether served warm or at room temperature, Poppy Seed Scones are sure to become a favorite treat for any time of day.

Nutriscore Rating: 44/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 0.25 cup granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 0.5 cup unsalted butter, cold and cubed
• 2 tablespoons poppy seeds
• 1 tablespoon lemon zest
• 0.67 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream (for brushing)
• 1 tablespoon turbinado sugar (optional, for sprinkling)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Step 3

Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour mixture until the texture resembles coarse crumbs.

Step 4

Stir in the poppy seeds and lemon zest to distribute evenly throughout the mixture.

Step 5

In a small bowl, whisk together 2/3 cup heavy cream, the egg, and vanilla extract.

Step 6

Pour the wet ingredients into the dry ingredients, and use a fork to gently combine until the dough just comes together. Be careful not to overmix.

Step 7

Turn the dough out onto a lightly floured surface and shape it into a disk about 1 inch thick and 7 inches in diameter.

Step 8

Using a sharp knife or bench scraper, cut the disk into 8 equal wedges.

Step 9

Place the wedges on the prepared baking sheet, leaving some space between them for spreading.

Step 10

Brush the tops of the scones with the extra heavy cream and sprinkle with turbinado sugar, if desired.

Step 11

Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and the scones are set.

Step 12

Remove from the oven and allow the scones to cool slightly on the baking sheet before serving warm or at room temperature.

Nutrition Facts

Serving size	(712.7g)

Amount per serving	% Daily Value*
Calories	2825.8

Total Fat 178.1g	0%
Saturated Fat 102.9g	0%
Polyunsaturated Fat 2.0g
Cholesterol 672.7mg	0%
Sodium 2724.1mg	0%
Total Carbohydrate 261.1g	0%
Dietary Fiber 11.1g	0%
Total Sugars 65.4g
Protein 36.4g	0%

Vitamin D 116.1IU	0%
Calcium 376.7mg	0%
Iron 13.9mg	0%
Potassium 517.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 5.2%

Carbs: 37.4%