2 cups all-purpose flour (240 grams)
2 tablespoons granulated sugar (25 grams)
1 tablespoon baking powder (14 grams)
¼ teaspoon salt
1 tablespoon lemon zest (from about 2 lemons)
1 tablespoon poppy seeds (10 grams)
5 tablespoons unsalted butter , cold and cubed (70 grams)
¾ cup cold heavy cream (177 ml)
1 large egg
Coarse sugar , for sprinkling (optional)
1 cup powdered sugar , sifted (227 grams)
2-3 tablespoons freshly squeezed lemon juice


1.Preheat oven to 400°F. Line a sheet pan with parchment paper.
2.In a large bowl, combine the flour, sugar, baking powder, salt, lemon zest and poppy seeds. Cut the butter into the dry ingredients with a pastry blender or fork.
3.Whisk together the heavy cream and egg. Make a well in the center of the dry ingredients and add the cream mixture. Stir with a spoon until mixture mostly together into a ball. There may be some dry crumbs.
4.On a lightly floured surface, pat the dough to be about 1 inch tall and shape into a rectangle. Cut into triangles. Transfer to the prepared sheet pan and brush with additional heavy cream. Sprinkle with coarse sugar, if using.
5.Bake until edges turn golden brown, about 20-22 minutes. Let cool completely.
6.To make the icing, whisk together the sifted powdered sugar and 2 tablespoons of the lemon juice. Add an additional tablespoon of lemon juice if necessary to achieve desired consistency. Drizzle over cooled scones and let set 10 minutes before serving.

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