Small Batch Lemon Poppy Seed Scones
Easy recipe for Small Batch Lemon Poppy Seed Scones topped with a sweet lemon glaze. The perfect amount for anyone cooking for one or two.
Servings: 4 scones
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 2 tablespoons sugar
- 1 tablespoon poppy seeds
- 1/4 cup cold butter , cut into small pieces
- 1 large egg yolk
- 1/4 cup milk
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
FOR THE GLAZE
- 1/2 cup powdered sugar , sifted
- 2 tablespoons heavy cream or milk
- 1 teaspoon lemon juice
Heat the oven to 425 degrees F (220 degrees C).
Line a baking sheet with silpat or parchment paper.
In a mixing bowl, stir together the flour, baking powder, salt, baking soda, sugar and poppy seeds.
Using a pastry blender, a fork or your fingertips, work the butter into the dry ingredients until the mixture looks like coarse crumbs.
In a small bowl, whisk together the egg yolk, milk, lemon juice and lemon zest. Pour into flour mixture and stir until just combined.
Turn the dough out onto a lightly floured work surface. Knead very lightly and form a circle. (Add a little more flour to the dough if the dough becomes too sticky to handle).
Cut the dough into 4 wedges.
Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
Let cool on baking sheet for a minute, then transfer onto wire rack.
Serving: 1scone | Calories: 339kcal | Carbohydrates: 48g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 297mg | Potassium: 199mg | Fiber: 1g | Sugar: 22g | Vitamin A: 420IU | Vitamin C: 3.9mg | Calcium: 129mg | Iron: 1.9mg