Uploaded February 2015 | Updated September 2026, 19 hours ago
I love lemon poppyseed scones, but hate when I order one at a bakery. They always seem to be hard and dried out. Well, the trick is, "don’t over mix the dough." This dough is packed with flaky butter crust , aromatic lemon zest, and homemade love you have to try for yourself.
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Lemon Poppyseed scones
2 cup(s) all-purpose flour
3 tablespoon(s) granulated sugar
2 tablespoon(s) poppy seeds
2 large lemons, zested
1 tablespoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 tsp(s) salt
1 stick(s) cold unsalted butter, cut into small pieces
1/2 cup(s) heavy cream
1/4 cup(s) fresh lemon juice
1 tablespoon(s) fresh lemon juice, for glaze or lemon curd
Directions: For Scones
preheat over to 400 degrees
in a bowl add the first 7 ingredients
mix well
then cut the cold cubed butter into the flour mixture using your hands or mixer. It should start to look like a breadcrumb consistency.
Then make a well in the center and add the lemon juice, and heavy cream
Mix together with your hand but do not over mix the dough.
Divide dough in half. Take one of the half and make a round disk molding it iwht your hands.
Then divide it into quarters.
Place on parchment paper on a baking tray.
Do the same with the second half.
Bake at 400 for 12-14 minutes.
Remove and cool.
Make 8 Scones.
Lemon Poppyseed Ice-cream
1/4 c. coconut milk
1/4 c. cottage cheese
1/4 c. lemon juice
lemon poppyseed scone
Freeze the coconut milk, cottage cheese and lemon juice.
Using the Dessert Bullet alternate the frozen pieces and cruel in the scone between the froxen cubes.
Turn on the Desert Bullet and press down to make.
Lemon Poppyseed Ice-cream
MUSIC
audionetwork.com
I love lemon poppyseed scones, but hate when I order one at a bakery. They always seem to be hard and dried out. Well, the trick is, "don’t over mix the dough." This dough is packed with flaky butter crust , aromatic lemon zest, and homemade love you have to try for yourself.
Learn, Interact, & Eat..
Give back to my show:
patreon.com/LovelyLadyCakes
Keep on following me
on Twitter to stay in the know: @lovelyladycakes
twitter.com/lovelyladycakes
Facebook:
facebook.com/lovelyladycakes
Lemon Poppyseed scones
2 cup(s) all-purpose flour
3 tablespoon(s) granulated sugar
2 tablespoon(s) poppy seeds
2 large lemons, zested
1 tablespoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 tsp(s) salt
1 stick(s) cold unsalted butter, cut into small pieces
1/2 cup(s) heavy cream
1/4 cup(s) fresh lemon juice
1 tablespoon(s) fresh lemon juice, for glaze or lemon curd
Directions: For Scones
preheat over to 400 degrees
in a bowl add the first 7 ingredients
mix well
then cut the cold cubed butter into the flour mixture using your hands or mixer. It should start to look like a breadcrumb consistency.
Then make a well in the center and add the lemon juice, and heavy cream
Mix together with your hand but do not over mix the dough.
Divide dough in half. Take one of the half and make a round disk molding it iwht your hands.
Then divide it into quarters.
Place on parchment paper on a baking tray.
Do the same with the second half.
Bake at 400 for 12-14 minutes.
Remove and cool.
Make 8 Scones.
Lemon Poppyseed Ice-cream
1/4 c. coconut milk
1/4 c. cottage cheese
1/4 c. lemon juice
lemon poppyseed scone
Freeze the coconut milk, cottage cheese and lemon juice.
Using the Dessert Bullet alternate the frozen pieces and cruel in the scone between the froxen cubes.
Turn on the Desert Bullet and press down to make.
Lemon Poppyseed Ice-cream
MUSIC
audionetwork.com
