Petite Lemon Poppy Seed Scones

I by no means clearly was much of a scone man or woman, however now that I’ve visible all that can be done with scones I’m loopy about them! I’ve made Vanilla Bean Scones (additionally a smaller version like these), Pumpkin Scones, Maple Oat Pecan Scones and Cranberry Orange Scones. And to maintain an amazing issue going I made these impossible to resist, brightly flavored Petite Lemon Poppy Seed Scones. these are such a scrumptious breakfast/brunch treat and that they’ll most truly remind you of a lemon poppy seed muffin or cake however with a touch much less sweetness.

INGREDIENTS

• Glaze
• 1 cup (120g) powdered sugar
• 2 Tbsp (30ml) fresh lemon juice
• Scones
• 2 cups (284g) all-purpose flour
• 1/2 cup (110g) granulated sugar
• 2 1/2 Tbsp (23g) poppy seeds
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 6 Tbsp (86g) unsalted butter, cold and diced into 1/4-inch cubes
• 1/2 cup + 2 Tbsp (145ml) heavy cream, divided
• 1 1/2 Tbsp lemon zest
• 1 1/2 Tbsp (20ml) fresh lemon juice
• 1/4 tsp lemon extract
• A few drops yellow food coloring (optional)
• 1 large egg

INTRUCTIONS

1. Preheat oven to 400 tiers. Line a baking sheet with parchment paper or a silicone liner, set apart.
2. In a blending bowl whisk collectively flour, sugar, poppy seeds, baking powder, baking soda and salt for 20 seconds, set aside.
3. add butter to flour mixture and cut into flour using a pastry cutter or fork until it resembles coarse meal, make a nicely in middle of mixture. kick back mixture even as getting ready cream aggregate. In a small mixing bowl whisk together half of cup + 1 Tbsp of the cream, lemon zest, lemon juice, lemon extract, yellow food coloring if using and egg till nicely mixed. add cream aggregate to properly in flour aggregate and stir using a spatula till it begins to come collectively, then gently roll aggregate by means of hand numerous times till it has come together properly (careful no longer to over work the dough or scones may not be as smooth).
4. Pour mixture onto a floured surface, dust top gently with flour then lightly pat and form right into a 7 by way of 7-inch rectangular. cut into 9 same squares, then cut every rectangular in half on a diagonal to create two triangles (see photo above. it'll be barely sticky to paintings with however will come up with moist scones in the end, if wished you may carefully wipe the knife clean with paper towels between cuts - and dust it with flour). switch to organized baking sheet spacing scones evenly apart, and brush tops lightly with last 1 Tbsp cream. Bake in preheated oven 10 - 14 mins until set (be aware that they may or might not be golden on top, my first few batches were not golden but this one was. I think the oven were given warmer due to the fact this batch baked quicker too. don't decide by way of colour, in case you touch them they should not leave an indentation and that they ought to sense set). transfer to a cord rack, permit cool barely then spoon lemon glaze over tops and spread to edges. permit glaze to set at room temperature. keep in an airtight box.
5. For the lemon glaze:
6. In a small mixing bowl whisk together powdered sugar and lemon juice until properly combined. If wanted add a touch more lemon juice or a little extra powdered sugar as wished (glaze should be a incredibly thin and runny consistency).

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