Lemon Poppy Seed Scones with a Strawberry Glaze
Delicious and easy to make these baking powder biscuits or “scones” are perfect for breakfast or brunch. Mix up the flavors and fruit used to create the glaze for your perfect scone.
Ingredients
2 3/4 cups self rising flour
1 stick cold butter, 8 tbsps
1/4 cup poppy seeds
1/2 cup sugar
1 tsp salt
1 large egg, beaten
3/4-1 cup cream, amount will vary
Zest and juice from one lemon
5 large strawberries, washed and hulled
2-4 cups powdered sugar
Instructions
1
In the bowl of you food processor add the self rising flour and the cold butter. Be sure to cut the butter into smaller pieces so they chop easier in the food processor. Process until the butter has been cut into small pieces like coarse corn meal.
2
Transfer the flour/butter mixture to a large bowl and add the poppy seeds, sugar, salt, beaten egg, cream, zest and juice from one lemon.
3
Using a fork mix the mixture into a shaggy dough and turn it out onto your work surface and using your hands, carefully pull the dough together forming it into a rectangle about 8 inches wide and 10 inches in length. The width of the scone dough should be about 1 - 1 1/2 inches thick.
4
I like to cut the rectangle into 6 squares and than cut each square into two triangles.
5
Place the cut scone pieces onto a parchment lined baking sheet and brush each with an egg wash made from whisking 1 egg with 1 tbsp water.
6
Bake for about 30 minutes or until golden brown. Every oven is different to gauge accordingly. Once baked, remove from the oven and cool on a baking sheet.
7
While scones are baking, smash the strawberries until they are pulp. Add the powdered sugar and mix together into a glaze. Depending on how you want the consistency of the glaze adjust the powdered sugar to reach your desired glaze consistency.
8
Once the scones have cooled, glaze with the strawberry glaze and let them set before they are served, enjoy!
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