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Glazed Raspberry Lemon Poppy Seed Scones Recipe

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These Glazed Raspberry Lemon Poppy Seed Scones combine tart lemon juice and sweet raspberries with a delicate poppy seed crunch, finished with a tangy lemon glaze. Perfectly crumbly and tender, these scones make a delightful breakfast or afternoon treat.

Ingredients

Dough Ingredients

  • 1 egg (beaten)
  • 2½ cups all-purpose flour (plus 2 tbsp. for coating hands)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 4 oz. unsalted butter (softened, plus 4 oz. cold for mixing in pieces)
  • ¼ cup heavy cream
  • 1 tsp. real vanilla extract
  • ½ tsp. kosher salt (or flake salt)
  • ⅓ cup sugar
  • 1 tsp. poppy seeds
  • Zest from 1 lemon
  • ⅓ cup lemon juice (about 3 lemons)
  • ½ cup frozen raspberries

Glaze Ingredients

  • ½ cup confectioners sugar
  • ½ tsp. lemon zest
  • 2 tbsp. fresh lemon juice (about ½ lemon)

Instructions

  1. Preheat and prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Chop 4 oz. of cold butter into smaller pieces and let it warm slightly as you prepare other ingredients.
  2. Mix dry ingredients: In a large mixing bowl, combine 2½ cups flour, 1 tsp. baking powder, 1 tsp. baking soda, ½ tsp. kosher or flake salt, ⅓ cup sugar, 1 tsp. poppy seeds, and the zest from 1 lemon. Stir gently and set aside.
  3. Mix wet ingredients: In a separate small bowl, whisk together the beaten egg, ⅓ cup lemon juice, ¼ cup heavy cream, and 1 tsp. vanilla extract. Set aside for later use.
  4. Incorporate butter: Add the softened butter pieces to the large bowl with dry ingredients. Use your hands to mix until the mixture becomes crumbly, leaving some small bits of butter unmixed for pockets of richness in the scones.
  5. Combine wet and dry mixtures: Pour the liquid mixture into the crumbly flour mixture. Stir with a spoon until a sticky dough forms. Flour your hands to make handling easier.
  6. Shape scones with raspberries: Take about 2 tablespoons of dough and roll into a ball. Flatten the ball slightly and place two frozen raspberries in the center. Fold and roll back into a ball to enclose the berries. Place each scone on the prepared baking sheet. Repeat with remaining dough.
  7. Bake: Bake the scones on the bottom rack of the oven for 15-20 minutes until lightly golden and cooked through.
  8. Prepare the glaze: While scones bake, mix ½ cup confectioners sugar, ½ tsp. lemon zest, and 2 tbsp. fresh lemon juice in a small bowl until smooth.
  9. Glaze and cool: Remove scones from the oven and cool for 5 minutes. Using a pastry brush, coat the tops with the lemon glaze. Refrigerate for 5-10 minutes to let the glaze set before serving.

Notes

  • Using frozen raspberries helps keep their shape during baking and prevents the dough from becoming too wet.
  • Chilling the dough briefly before shaping can make handling easier if your kitchen is warm.
  • For a dairy-free option, substitute heavy cream with coconut cream and butter with a vegan butter alternative.
  • Ensure not to overmix the dough to keep the scones tender and flaky.

Find it online: https://justsosavory.com/glazed-raspberry-lemon-poppy-seed-scones-recipe/