Nothing says summer like lemon and blueberry! Yum! Just like the orange poppy seed scones I posted previously, these lemon poppy scones are just as amazing!! Flaky and slightly sweet with a little crunch from the poppy seeds. So good!
They are delicious on their own or with your favorite jam. I made a simple blueberry compote to go with mine and I thickened it using cornstarch. I didn’t measure it exactly, but it is so easy to make. I used about a cup of frozen blueberries (fresh blueberries would work well too), a splash of lemon juice, about a teaspoon of lemon zest, and a sprinkle of sugar. Stir it every once in a while until it starts to boil. Next comes the slurry, which is cornstarch and water. To make the slurry, start with a couple tablespoons of cornstarch and slowly add cold water while mixing until you have a thick liquid. Pour a little bit at a time while stirring the blueberries until desired thickness is reached and it has come to a boil. This ensures that the starch has been cooked out. The heat should be on a medium-high heat when adding the slurry. You also may not use all of the slurry and if you need more start with a tablespoon of cornstarch and slowly add the cold water. Enjoy!
2 cups AP Flour
1 Tbsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 Tbsp. sugar
1 Tbsp. poppy seeds
Zest of 2 lemons and the juice from 1
½ cup cold butter, cut into chunks
2/3 cup almond milk
1 tsp. vanilla
1-2 Tbsp. sugar
- Preheat the oven to 425 degrees Fahrenheit.
- In a bowl combine AP flour, baking powder, baking soda, salt, sugar, and poppy seeds. Mix it together thoroughly.
- Measure the milk. Add the vanilla extract to the milk.
- Zest 2 lemons (should be about 1 Tbsp.) and squeeze the juice from one of them. Add to the milk and vanilla. Let it sit.
- Cut up the cold butter into the bowl of dry ingredients. A cheese grater can also be used for this part.
- Use your hands, a fork, or pastry cutter to cut in the butter chunks. Work the butter into the dry ingredients until they’re about pea sized or a little bigger. It should be crumbly.
- Once this is achieved, add the milk mixture a little at a time. There will be about 1/8 to ¼ cup of it left. You’ll know when to stop once the dough comes together and can be made into a nice 7-8 inch disc. It shouldn’t be sticky or wet.
- Cut into 8 triangles and place on a parchment lined cookie sheet. (It doesn’t have to be lined with parchment but makes clean up easier.)
- Brush the tops with remaining milk mixture and sprinkle with sugar. Bake for 12-15 minutes. This recipe yields 8 scones. Serve with a blueberry compote your favorite jam.
I love these scones a lot! They are best when they are fresh out of the oven because you have a little, sweet crunch on top from the sugar that was sprinkled on top before baking, but they are still good the next day or even after being frozen.
I hope you get a chance to make these this summer! They’re worth making!