Strawberry Lemon Poppy Seed Scones

Ingredients

Scones

• 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
• 1/2 cup (100g) granulated sugar
• 1 Tablespoon fresh lemon zest (about 1 lemon)
• 2 and 1/2 teaspoons baking powder
• 2 teaspoons poppy seeds
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
• 1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
• 1 large egg
• 1 and 1/2 teaspoons pure vanilla extract
• 1 heaping cup (170g) fresh or frozen chopped strawberries (do not thaw)
• coarse sugar, for topping

Lemon Icing

• 1 cup (120g) confectioners’ sugar
• 2 Tablespoons fresh lemon juice (about 1 lemon)
• 1 Tablespoon (15ml) heavy cream or milk

Instructions

1. Whisk flour, sugar, lemon zest, baking powder, poppy seeds, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the strawberries, then mix together until everything appears moistened.
3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
6. Meanwhile, preheat oven to 400°F (204°C).
7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes as you prepare the icing.
9. Make the icing: Whisk the icing ingredients together. Drizzle over warm scones.
10. Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

Attribution

Recipe from Sally’s Baking Addiction