Provided by Ree Drummond : Food Network
Time 1h35m
Yield 24 mini scones
Number Of Ingredients 13
Steps:
- For the scones: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Sift together the flour, granulated sugar and baking powder. Cut the cold butter into pats, then use a pastry cutter or 2 knives to cut the butter into the flour mixture. Keep going until the mixture is crumbly, then stir in the poppy seeds.
- Mix together the heavy cream, lemon zest and juice and egg in a small pitcher. Stir the wet ingredients into the flour mixture with a fork or spatula just until the dough comes together.
- Turn the dough out onto a floured surface and lightly press it together until it forms a rough rectangle (the mixture will be pretty crumbly). Use a rolling pin to roll into a rectangle about 12 inches by 7 inches and 1/2 to 3/4 inch thick. Use your hands to help with the forming if necessary. Then cut the rectangle into 12 symmetrical rectangles, first cutting lengthwise into 3 strips and then across into 4 strips. Next, cut each rectangle in half diagonally, to form 2 triangles. Transfer to the prepared baking sheets.
- Bake until cooked through but not yet golden, about 16 minutes. Allow to cool for 10 minutes on the baking sheets, then transfer to a cooling rack to cool completely.
- For the lemon glaze: Whisk together the powdered sugar, milk, lemon zest and juice and salt until completely smooth, adding more milk if needed for thinning.
- Dip the scones in the glaze, then sprinkle with poppy seeds. Allow the glaze to set completely before serving.
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Joshua Skidmore
[email protected]These scones are delicious! I love the combination of lemon and poppy seeds. They're perfect for a quick and easy breakfast or snack.
Michael Mouzon
[email protected]The scones didn't rise very much. I'm not sure what I did wrong. I followed the recipe exactly.
Shakti Sah
[email protected]I found that the scones were a bit too sweet for my taste. I would reduce the amount of sugar in the recipe next time.
Maisie stone
[email protected]These scones were a bit too dry for my taste. I think I may have overmixed the dough. Next time, I'll be sure to mix it just until the ingredients are combined.
girugari Bethel
[email protected]I'm not a big fan of lemon desserts, but I decided to give this recipe a try anyway. I'm so glad I did! The scones were delicious! The lemon flavor was subtle and not overpowering. I will definitely be making these again.
Naveed Khand
[email protected]These scones are so good, I could eat them every day! The lemon flavor is so refreshing and the poppy seeds add a nice crunch. I love that they're also relatively healthy, so I don't feel guilty about indulging.
Arfan Ahmed
[email protected]I made these scones for a brunch party and they were a huge hit! Everyone loved the combination of lemon and poppy seeds. I will definitely be making these again.
Ricardo Romano
[email protected]These scones are perfect for a quick and easy breakfast or snack. They're also great for packing in lunches. I often make a double batch and freeze half of them for later.
Gatto_nero
[email protected]I love lemon poppyseed muffins, so I was excited to try this recipe for mini scones. They did not disappoint! The scones were light and airy, with a tender crumb. The lemon glaze was the perfect finishing touch.
Victoria Taylor
[email protected]I was pleasantly surprised by how easy these scones were to make. I'm not a very experienced baker, but I was able to follow the recipe without any problems. The scones turned out perfectly, and they were a hit with my family and friends.
Atal Bacha Official
[email protected]These lemon poppyseed mini scones were a delightful treat! The scones were fluffy and moist, with a perfect balance of sweetness and tartness. The lemon flavor was bright and refreshing, while the poppy seeds added a nice crunchy texture. I would def