Lemon-Poppy Cream Scones
Whenever I’m called on to bring a baked good to a gathering, my thoughts immediately turn to scones. They’re easy, delicious, extremely versatile, and quick to make. That combination of characteristics make them one of my favorite go-to recipes. This version, Lemon-Poppy, features the nutty flavor of poppyseeds rounding out the mild citrus of lemon zest. If you like, you can increase the amount of lemon extract or zest for a more intense flavor.
Although cream scones are relatively moist and stay fresh for at least a day or two on the countertop, they come together so fast that I always make them right before I need them. And arguably, fresher is much, much better. Refrigerating these (and most other baked goods) will hasten staling, so keep them on the counter or freeze them if you must store them for future use.
The cream in this recipe acts as both fat and liquid, so please don’t try to substitute it with a lower-fat version - the results will be disappointing.
Lemon-Poppy Cream Scones
- 2 cups unbleached all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons poppyseeds
- 1 tablespoon lemon zest
- 1 teaspoon pure lemon extract
- 1 1/4 cups heavy cream or whipping cream, plus additional for brushing
For Topping
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons lemon zest
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
- Combine flour, 1/4 cup sugar, baking powder, salt, and poppyseeds in a mixing bowl. Stir lemon zest and lemon extract into cream and pour over dry ingredients. Mix just until dough clings together. Flour hands and fold - don’t knead - dough over a few turns until it coheres. (You really do not want to overhandle the dough - just pat it into shape. Kneading will develop the gluten in the flour and give you tougher scones.)
- Turn dough out onto a lightly floured surface. Pat or roll into a 1-inch-thick round (about 8 inches in diameter). Cut into 8 or 10 wedges or use a circular biscuit cutter to cut into rounds.
- Place scones on baking sheet, spacing them about an inch apart.
- Brush scones with cream. Combine topping ingredients and sprinkle evenly over scones. Bake for about 15 minutes, until tops and bottoms are golden.
- Let scones cool slightly on rack; serve warm or at room temperature.
Make 8 to 10 scones
Picture by me.
