Lemon Poppyseed Scones
vegetariannut-freebreakfastsnackdessertSpray SurfaceKid-FriendlyMeal-Prep
Fresh lemon juice and poppyseeds brighten up these scones. The lemon juice reacts with the baking powder for extra lift. On this page, you'll find the full recipe, including a tangy lemon glaze.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons cold butter, cubed
- 1/3 cup cold heavy cream (plus 1 tablespoon for brushing)
- 1 large egg
- zest 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon poppyseeds
For the glaze:
- 1/2 cup powdered sugar
- 1 to 2 tablespoons fresh lemon juice
Steps
- 01Mix flour, sugar, baking powder, and salt.
- 02Cut in cold butter until pea-sized crumbs.
- 03Whisk cream, egg, lemon zest, and lemon juice separately.
- 04Pour wet into dry. Stir until just combined.
- 05Fold in poppyseeds.
- 06Pat into a 3/4-inch circle, cut into 6 wedges. Brush with cream.
- 07Ready for the air fryer.
- 08Drizzle with lemon glaze after cooling for 5 minutes.
Use fresh lemon juice in both the dough and the glaze. The acid reacts with the baking powder for extra lift, and fresh juice has a brightness that bottled can't match. One lemon gives you enough juice and zest for the whole recipe.
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How to Air Fry It
- 01Whisk flour, sugar, baking powder, and a pinch of salt in a bowl.
- 02Cut in cold, cubed butter until the mixture resembles coarse crumbs.
- 03Gently fold in fresh blueberries, then stir in heavy cream until just combined.
- 04Form the dough into a disc on a floured surface and cut into small wedges.
- 05Preheat air fryer to 350 degrees F and place a parchment liner inside.
- 06Arrange the scones with a little space between each.
- 07Cook for 10 to 12 minutes until golden brown, then let cool.
Lightly spray the basket or tray before cooking.
Recipe Notes
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