These Mini Lemon Poppyseed Scones are so addicting, you wont be able to stop at one. They aren’t quite poppable size, but theya re so yum, I know you’ll try! lol My Mini Lemon Poppyseed Scones are jazzed up with lemon zest, poppy seeds and an icing that you only dream about.
When it comes to scones I am pretty picky. I love my scone to be flaky-crumbly with a firm but soft flaky center. Almost like a cookie and almost like cake. Heavier on the crumbly side. I’ve been through the gamet of making these yummy treats, and after many great bacthes and many not-so-great bathches, I think I have found the perfect scone recipe.
Ingredients you’ll need for Mini Lemon Poppyseed Scones
- Lemons – Pick those average evryday lemons that you see in piles at the market. Ones that are bright yellow with a firm outer shell.
- Unbleached all-purpose flour – You can use any kind of all-purpose four for these tasty treats!
- Granulated sugar – Good ole white sugar is perfect for these yummy scones!
- Butter – A stick of cold, almost frozen unsalted butter is what I use for these scones, and what gives them their buttery flavor and flaky-crumbly texture.
- Greek yogurt or sour cream – Each one give the scone it’s own flavor and level of moisture that these scones need.
- Heavy cream – Although authentic british scones don’t call for heavy cream, adding it will give your scones a level of tenderness that is reminiscent of flouting on a cloud!
- Poppyseeds – Poppyseeds adds a subtle nuttiness while offering that perfect textural crunch.
- Baking powder – I use a good quality baking powder for that perfect rise and expansion.
- Vanilla extract – A good quality vanilla extract will give your baked goods that bakery-like flavor and aroma! Can you smell it?
- Salt – A pinch or two of salt will perk up the depth and complexity of the other flavors.
How to make Mini Lemon Poppyseed Scones
- Combine the sugar and lemon zest, and pinch it all together to release those lemony oils.
- Whisk in the poppyseeds, flour, baking powder and salt.
- With your handy0dandy pastery cutter, cut in the cold cubes of butter until you acheive a very coarse corn meal.
- Mix the greek yogurt, heavy cream and vanilla together and add it to the dry ingredients.
- Plop the dough onto a lightly floured surface and form a 2 inch thick square. Cut four, then cut those four into 8 and 8 into 16 mini scones.
Tips for making the best Mini Lemon Poppyseed Scones
- The key to making the perfect scone is temperature. Make sure your butter, cream, and yogurt are super cold. I would even stick the cubed butter into the freezer for 10 minutes.
- Another helpful thing to remember is to not use your bare fingers. The heat from our hands will only melt that cold butter. Using a pastry cutter and wooden spoon are essential for turning out a perfect scone.