WEEKDAYS 1e|12c|p

Blueberry Lemon Poppy Seed Scones with Lemon Glaze

Carla Hall, Clinton Kelly
Servings: 8
30 to 45 min

You'll never buy a store bought scone again!

  • Ingredients
  • step-by-step directions
Blueberry Lemon Poppy Seed Scones:
  • 3 cups all-purpose flour
  • 1 stick unsalted butter (cold, cubed)
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon Kosher salt
  • 2 tablespoons poppy seeds
  • 1 whole lemon (zested)
  • 1 large egg (beaten)
  • 1/2 cup milk
  • 1 cup fresh blueberries
  • clotted cream (to serve)
  • lemon curd (to serve)
Lemon Glaze:
  • 1 cup confectioner's sugar
  • 2 tablespoons lemon juice
  • Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
  • For the Scones: In a large bowl add the flour and butter. Using a pastry cutter or two forks, cut butter into flour until pea-sized lumps form.
  • Add sugar, baking powder, salt, poppy seeds, lemon zest and toss using forks to combine.
  • In a small bowl, whisk together egg and milk and add to the flour mixture, stirring gently with a fork until just combined. Fold in the blueberries. Dough should be crumbly but still come together. On a floured surface, with floured hands, press the dough into a rough circle, about 3/4-inches thick. Cut into 8 wedges and transfer to a baking sheet.
  • Place in the oven and bake for 20-25 minutes, until scones are golden brown. Remove from the oven and allow to cool slightly.
  • For the Lemon Glaze: In a small bowl, whisk together confectioner's sugar and lemon juice. Using a spoon, drizzle glaze over cooled scones.
  • Serve with clotted cream and lemon curd.
  • Tip: Make a large batch of these scones and freeze before baking for a freshly baked breakfast every day of the week!
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