recipe

April 1, 2022

Blueberry and Lemon Poppy Seed Scones

Scones are a weird thing. For most of my life I really have not liked them. More often than not you get a hard dry salty tasteless biscuit that you need a proper cup of coffee or tea to choke down. The scone is an exercise in masticating. You must chew it long enough so you can swallow it without choking on the dry hard bun. That said, when you have a good scone it is noteworthy, and these blueberry and lemon poppy seed scones are a new favorite.

Scones are  usually made with either wheat or oatmeal with baking powder as a leavening agent, and they are traditionally baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash or milk or cream with course sugar sprinkled on top.  The scone is a basic component of the tea party or the traditional British tea. I feel like the scone sits perfectly between the flaky combination of biscuit and a muffin. The Alice’s Tea Cup  cookbook by Haley and Lauren Fox of the New York Tea House Alice’s Tea Cup has some really delicious scone recipes in it including:

Pumpkin, Mocha Chocolate Chip, Bacon Cheddar and Lavender Lemon

I am thinking Scones will be great as an Easter brunch bread. This fruit scone recipe is pretty open ended and can be adjusted based on the fruit you have or the holiday you are celebrating. I typically do not frost these with powdered sugar – with the blueberries I find them perfectly sweet.

Fruit Scones

Fruit Scones

Yield: 8 pieces

These scones are moist and have the texture of cake versus a drier biscuit.

Ingredients

  • 3 cups flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups frozen blueberries
  • 1 1/2 sticks unsalted butter that is frozen or very cold
  • 1 cup plus 2 Tbsp heavy cream
  • 1/2 tsp vanilla extract
  • 2 Tablespoons coarse granulated sugar for finishing (optional)

Instructions

  1. Mix dry ingredients
  2. Grate the butter on the large holes of a box grater
  3. Fold in the blueberries
  4. Add the heavy cream
  5. Lightly fold and mix until the dry ingredients are wet. Do not overmix
  6. Dump the mixture onto a sheet pan lined with parchment paper
  7. Sprinkle with additional course sugar if desired
  8. Bake at 425 for 35-40 minutes until brown
  9. Let cool 5 minutes
  10. Cut into pizza wedges and serve

Notes

Tip: If the butter starts getting sticky dip it into the flour and keep grating

You can sub strawberries or 1/2 inch chunks of rhubarb or peaches in place of the blueberries

These lemon poppyseed scones are also very at home on the Easter table. This recipe looks really pretty with lemon zest and topped with a powdered sugar glaze.

Lemon Poppy Seed Scones

Lemon Poppy Seed Scones

Yield: 8 pieces

These lemon poppyseed scones are sweet and tart

Ingredients

  • 3 cups flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/2 sticks of unsalted butter that is frozen or very cold
  • 2 Tbsp poppy seeds
  • 1 cup heavy cream
  • 2 teaspoon lemon juice

Frosting

  • 1 cup powdered sugar
  • 2 1/2 Tbsp milk
  • 2 Tbsp lemon zest

Instructions

  1. Mix dry ingredients
  2. Grate the butter on the large holes of a box grater into the dry mixture
  3. Add the poppy seeds to the dry mixture
  4. Add the heavy cream and lemon juice to the dry mixture
  5. Lightly fold and mix until the dry ingredients are wet. Do not overmix
  6. Dump the mixture onto a sheet pan lined with parchment paper
  7. Bake at 425 for 35-40 minutes until brown
  8. Let cool 5 minutes


Make the Frosting

  1. Mix powdered sugar and 2 and a half Tablespoons of milk in a medium bowl and whisk until smooth
  2. Using a spoon or a pastry bag drizzle the tops of the scones
  3. Sprinkle with the lemon zest
  4. Cut into pizza wedges and serve

 

 

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