Lemon blueberry poppy seed scones have bursting flavors of zesty lemon and sweet blueberries. Crumbly in texture, yet so moist on the inside. Perfect addition to a cup of coffee, tea, or whatever your morning adventure looks like.
- 1 3/4 cups all-purpose flour, plus extra for work surface and sprinkling
- 1/2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp chilled butter, cut into 1/4 inch cubes
- 1 egg
- 1/2 cup plain Greek yogurt
- 2 tsp vanilla extract
- 1 lemon, zested and juiced
- 1 cup blueberries
- 1 tbsp poppy seeds
- 1 cup powdered sugar
- 2 tbsp milk
- 1 lemon, zested
- 1 tbsp poppy seeds
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Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, set aside.
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In a large bowl, combine flour, granulated sugar, baking powder, and salt together. Using your hands or a pastry blender, works the butter into the flour so they are well combined. Make sure you don’t over mix!
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Add egg, Greek yogurt, vanilla extract, lemon juice, and lemon zest. Mix it just until it starts to come together. Carefully fold in blueberries and poppy seeds.
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Transfer dough to a floured surface. Dough will be very moist. Sprinkle the top of it with a tablespoon of flour and use well floured hands to form a ball.
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Press dough down evenly so it is 1-inch in thickness. Cut the round wheel into 8 wedges like you would cut a pizza.
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Rub a large, flat non-slotted spatula with a little more flour on both sides and use it to transfer each individual scone wedge to prepared baking sheet. Rub spatula with more flour as needed.
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Bake for 16-18 minutes, until tops of scones start to turn barely golden.
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To make the icing, whisk powdered sugar, milk, lemon zest, and poppy seeds together. Drizzle over the warm scones and serve!