Lemon poppy seed two-bite scones
From Budget Bytes, these adorable treats will go directly from the oven to your mouth. You won’t be able to stop eating them!
Lemon poppy seed two-bite scones
From Budget Bytes, these adorable treats will go directly from the oven to your mouth. You won’t be able to stop eating them!
Cooking Instructions
- 1
Preheat oven to 400 degrees F. Line a baking sheet with parchment. Use a small-holed cheese grater or a zester to remove the zest from the lemon, then squeeze the juice (I used a citrus juicer) into a separate bowl.
- 2
In a large bowl, stir together the flour, salt, 1/4 cup powdered sugar (or try granulated), baking powder, poppy seeds, and 1 tsp lemon zest until well combined.
- 3
Stir the heavy cream into the dry ingredients until a shaggy ball of dough forms. It should be fairly sticky. Turn the dough out onto a floured surface, divide it into three pieces, and shape each piece into a disc (about 3 inches diameter). Cut each disc into six triangles.
- 4
Arrange the cut scones on the baking sheet and bake for 13-15 minutes, or until the tops begin to lightly turn golden brown.
- 5
While the scones are baking, place the remaining 1/2 cup of powdered sugar in a bowl. Slowly stir in 1 tbsp lemon juice, or just enough to form a thick glaze.
- 6
When the scones have baked, remove them from the oven and let cool, then drizzle with prepared lemon glaze.
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