Lemon Poppyseed Scones

I went to a bakery here in Atlanta and was inspired to make these after I had one!

This could be seen as part two of my rebake series where I go to a bakery, try something out, and then make it at home. If you’re curious about part one, I made a buttermilk biscuit while in New Orleans that you can read about here.

I got the Lemon Poppyseed Scone a few weeks ago while on a walk in Atlanta at Little Tart Bakeshop. I love making scones and they’re super easy and come together in less than an hour with no special equipment required!

These scones are packed with lemon flavor and then topped with a lemon poppyseed glaze that hardens after it cools.

Below are the scones side by side with how Little Tart’s is versus mine! I think I did a great job if I do say so myself!

Little Tart Bakeshop / Terrence Bakes

Ingredients

Lemon Poppyseed Scones

• 3 cups (360g) All-Purpose Flour

• 1/3 cup (67g) granulated sugar

• 1 teaspoon kosher salt

• 1 tablespoon baking powder

• 8 tablespoons (113g) salted butter, cold

• 2 large eggs

• 1 tablespoon lemon extract

• 1 teaspoon lemon juice

• 1 teaspoon lemon zest

• 1 tablespoon poppyseeds

• 1/2 cup (113g) heavy cream, cold

Lemon Poppyseed Glaze

• 1 cup (113g) powdered sugar

• 1 pinch of salt

• 1 tablespoon lemon extract

• 1 tablespoon lemon zest

• 1 tablespoon heavy cream (use more if the glaze comes out too thick)

Method

Make the scones

1. In a large bowl, combine the flour, sugar, salt, baking powder, poppyseeds and lemon zest. Whisk together.

2. Cut up 8 tablespoons of cold butter and add to the flour mixture. Use your hands to toss the mixture together.

3. Once coated in flour, use your fingertips to press the butter into the flour mixture, creating pea-sized pieces.

   1. Alternatively, you can use a food processor, but I like using my hands to stay in control of the sizes of the butter pieces.

4. In a medium bowl, combine the eggs, heavy cream, lemon extract, and lemon juice. Whisk together.

5. Pour the wet ingredients into the dry ingredients. Using a spatula, stir to combine.

6. Dump onto a floured surface and flatten into a circular shape that’s about 6 inches.

7. Cut the shape into 6 even pieces and place onto a parchment lined pan. Place in the fridge or freezer while you preheat the oven.

8. Preheat the oven to 425 F.

9. Remove scones from the freezer, brush with heavy cream, and bake for about 21 minutes, until they’ve puffed and are golden brown.

10. Let cool and begin working on the glaze.

Make the glaze

1. In a bowl add in all the ingredients for the glaze and whisk to combine. If needed, add a little more heavy cream to loosen if you find the glaze to be too thick.

Assemble

1. Add the glaze on top of the cooled scones and enjoy!