Lemon Blueberry Poppy Seed Scones
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.
Ingredients
- 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
For The Lemon Poppy Seed Icing
- 1 cup powdered sugar
- 2 tbsp milk
- 1 lemon, zested
- 1 tbsp poppy seeds
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, set aside.
- 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!
- 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.
- 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.
- Press dough down evenly so it is 1-inch in thickness. Cut the round wheel into 8 wedges like you would cut a pizza.
- 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.
- Bake for 16-18 minutes, until tops of scones start to turn barely golden.
- To make the icing, whisk powdered sugar, milk, lemon zest, and poppy seeds together. Drizzle over the warm scones and serve!