Rosemary-Lemon Poppy Seed Scones
Ok, I have a scone story to share with you. Not necessarily about these Rosemary-Lemon Poppy Seed Scones, but it’s related I promise!
My first job after college took me to a very small town in Georgia that I was not too fond of. I’ve always had Big City Dreams hence why I stayed there for just under two years before packing my bags for Los Angeles. When I finally left that city there was only one thing that I knew I would miss – blueberry white chocolate scones from this local bakery called The Intense Fork. They made the best scones I’ve ever tasted in my life (blueberry white chocolate took the cake but dark chocolate cherry was a close second favorite). In the days leading up to my exodus from Georgia, I went to The Intense Fork and bought six of each so I could scarf them down on the drive out of the city, and those scones remain one of my fondest memories of that time.
I’ve tried many times to recreate those blueberry white chocolate scones, but nothing has come close and I may just have to live with that. They still are my favorite scones ever, but these Rosemary-Lemon Poppy Seed Scones are satisfying my cravings in the meantime.
I made these scones for my friend’s birthday because I know how much she loves lemon poppy seed scones, and we’ve had many conversations revolving around how delicious they are. There’s something about the flavor lemon that tastes so fresh, clean, and like spring. They taste like the beginning of a new season, and I love it so much. In addition to lemon this scone recipe is also loaded with poppy seeds and a rosemary glaze for an extra depth of flavor. I love mixing and matching flavors together to see what happens, don’t you? It’s the best part about cooking, in my opinion!
So, add these lemon scones to your upcoming rotation because spring is here and you’re gonna wish you made them sooner rather than later. If you have an other ideas for yummy scone combinations, I’d love to hear them! 🙂
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- 2 large lemons, zested and juiced, divided
- 2 tablespoons poppy seeds
- ¼ cup milk
- 1 large egg, lightly beaten
- 2 tablespoons melted butter, for brushing
- more granulated sugar, for sprinkling
- 1 cup powdered sugar
- 2 TBS fresh lemon juice
- 2 TBS dried rosemary
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a Silpat mat.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Add the cold butter to the flour mixture and cut it in with a pastry blender or a fork until a crumbly, sand-like mixture forms.
- Add the zest of both lemons to the mixing bowl along with the poppy seeds and lavender. Stir gently with a wooden spoon til just combined.
- Add 3 tablespoons lemon juice, milk and egg. Stir with the spoon until mixture all flour is incorporated.
- Transfer the dough to a very lightly floured surface and form into a disc just under 1-inch thick. Cut into 8 wedges and transfer them to the prepared baking sheet. Brush the top of each scone with a little melted butter and sprinkle with a pinch of granulated sugar.
- Bake for 18-20 minutes, rotating baking sheet halfway through, until the scones rise and start to turn golden brown. Remove from the oven and let cool while you prepare the glaze.
- In a small mixing bowl, whisk the confectioner's sugar with 2 tablespoons fresh lemon juice and rosemary until smooth and of drizzling consistency.
- Once scones have cooled slightly, drizzle glaze evenly among them. Let set about 10 minutes before enjoying.
Adapted from: The Baker Mama