Bake light and fluffy Lemon Poppy Seed Scones with our easy small batch recipe. Perfect for breakfast or afternoon tea, enjoy zesty lemon and crunchy poppy seeds.
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.
Make the glaze
In a small bowl, whisk together the powdered sugar, cream and lemon juice until smooth. Spoon over the tops of cooled scones.
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Notes
Cold Ingredients: Make sure your butter and milk are cold to achieve the perfect texture.
Don't Overmix: Mix just until combined to avoid tough scones.
Zest First: Zest the lemon before juicing for ease of preparation.
Adjust Glaze: Add more or less liquid to achieve your preferred glaze consistency.