You’ll love these sweet tangy Iced Lemon Poppy Seed Scones. They are delicate, buttery, moist and will melt in your mouth. Enjoy with your favorite cup of tea!
I will never forget the first time I had a Scone. My Mother took me to a Formal High Tea at a local Tea Shoppe and it was absolutely marvelous. There was something about the ceremony that thrilled me. Everyone was dressed up and the table was set beautifully with China teacups and small plates. The formally dressed waiters served a silver tiered dessert tray with little cucumber tea sandwiches with the crusts cut off, and tiny Petits Fours cakes that were decorated with small rose petals on top. And of course, the star of the event was the homemade Iced Lemon Poppy Seed Scones with the Clotted Devonshire Cream, Lemon Curd and Strawberry fruit preserves. They were absolutely heavenly! Then the waiter presented the adorable Royal Rose porcelain Teapot of steaming hot Peppermint Tea. Lots of cream and sugar please! I felt like an absolute Princess.
You will love these moist, tender, simple, yet perfectly delicious Scones. They go together in one bowl and are very easy to make. This is the go-to weekend breakfast when we need something lightly sweet in the morning. I am sure your family will love them too. Just don’t forget the Peppermint Tea in a porcelain China Teapot.
- 3 cups all purpose flour
- 1 cup sugar
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- 2 teaspoons grated lemon peel
- 1 teaspoon salt
- 10 tablespoons (1¼ sticks) chilled unsalted butter, cut into small pieces
- 1 large egg
- 2 tablespoons fresh lemon juice
- ⅓ cup whole milk (plus a little for the top)
- 1 tablespoon raw sugar
- 2 cups confectioners sugar
- 2 ½ tablespoons lemon juice
- 1 teaspoon grated lemon peel
- Preheat oven to 375°F. Position rack in top third of oven. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
- Whisk egg and lemon juice in medium bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form. Add ⅓ cup milk. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.
- Using floured hands, gather dough into ball. Flatten into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with a little milk. Sprinkle with 1 tablespoon raw sugar.
- Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool.
- While scones are cooling, stir confectioners sugar, lemon juice, and lemon peel in a bowl until smooth. Drizzle over cooled scones and enjoy!