Strawberry Lemon Poppy Seed Scones

Light, fluffy buttermilk scones, filled with sweet, juicy strawberries; poppy seeds; and bright, sunny flecks of fresh lemon zest.

strawberry lemon poppy seed scones

Summer is my favorite time of year for baking.  So many fresh fruits are in season in the summer, it’s impossible to resist buying – and subsequently gorging on – all of those sweet, juicy berries, melons, plums, and cherries (to name a few).

The strawberries and lemons at my local grocery store looked so beautiful this week, I just had to bake something incorporating the two flavors.

I love lemon poppy seed muffins, buttermilk scones, and strawberries.  Why not combine all three?

I also just got a cast iron scone pan and had to test it out.  I didn’t even know scone pans existed until I saw someone using one on their blog.  Using a scone pan ensures that all of your scones are the same shape and size, which makes making scones even easier.

My go-to scone recipe makes 12 scones – 2 circles cut into 6 wedges.  Since the scone pan only has 8 cavities, I had to slightly alter my recipe to make 8 scones.

Step-by-step photo guide is below, followed by the recipe.

Gather your ingredients.

all ingredients

Set aside the vanilla and lemon zest, and put the butter, buttermilk, egg, and strawberries back in the fridge.  Combine the flour, sugar, baking powder, baking soda, salt, and poppy seeds, and whisk together.  Add the lemon zest to the dry ingredients and whisk together.

Grate the frozen butter (I use a box grater), if you haven’t done so already.  Gently work the butter into flour mixture with a pastry cutter, fork, two knives (apparently this is Trisha Yearwood’s trick to making the best biscuits), or your fingers until it looks crumbly and resembles a coarse meal.  Set aside.

dry ingredients and butter

In a separate bowl, whisk together the eggs, buttermilk, and vanilla.  Add the liquid ingredients to the dry ingredients and combine with a rubber spatula until the dry ingredients appear moistened and the dough holds together.  Fold the strawberries in slowly and gently, making sure not to overwork the dough.

This next step is very important:  place the dough in the fridge for at least 30-45 minutes, or in the freezer for at least 15-20 minutes.  For perfectly soft, buttery, tender scones, you need to keep the butter as cold as possible until you put the shaped dough in the oven.

Work the dough into a 6-8 inch disc and slice into 8 wedges – or spoon an equal amount of dough in each cavity of of a scone pan.  Brush each of the wedges with heavy cream and sprinkle with coarse sugar (e.g. demerara or turbinado sugar) or sparkling sugar.  If you’re not using a scone pan, pull the scones out from the center a few inches, keeping them relatively close together (keeping them closely together helps encourage vertical rising of the scones, rather than spreading out while baking, sorta like a cookie).

dough in pan

Bake the scones at 400°F (204°C) for 18-25 minutes, or until they are golden brown.

Remove the scones from the oven and allow to cool for at least 5-10 minutes.

Make the glaze:  (Note:  This is how I make it.  You could just dump everything in the bowl at the same time and whisk together, or however you may make glazes.)

glaze-ingredients

Pour the melted butter in a small mixing bowl.

making-the-glaze

Add 1/2 cup of the powdered sugar and whisk together.  Add the lemon juice, vanilla, and another 1/2 cup of the powdered sugar, and whisk together.  Whisk in 1-2 tablespoons of cream and combine with another 1/4 cup of powdered sugar.  Repeat until you have reached your desired consistency.

glaze

Allow the scones to cool completely before glazing.  I pour the glaze into a squeeze bottle or a piping bag fitted with a small round tip and pipe/pour/drizzle the glaze onto the cooled scones in a zig-zag pattern.  You could also apply the glaze with an offset spatula or knife, or simply dip the tops of the scones in the glaze (like the vanilla bean scones at Starbucks).

glazing the scones

 

”Strawberry

  • Servings: ”8
  • Difficulty: ”easy”
  • Print

”My

Scones

  • 2 1/4 cups (270g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons poppy seeds
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, frozen
  • 1/2 cup (120ml) buttermilk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4-1 cup (150-200g) fresh strawberries, diced
  • 1-2 tablespoons heavy cream (to brush on the tops of the scones before putting them in the oven)
  • 2-3 tablespoons course or sparkling sugar (I use King Arthur Flour’s Sparkling White Sugar)

Glaze

  • 3-4 tablespoons (42-56g) unsalted butter, melted
  • 2 cups (240g) powdered sugar
  • 3-4 tablespoons (45-60ml) half & half or milk
  • 1 teaspoon vanilla extract
  • juice of 2 medium lemons (3-4 tablespoons)

[/recipe-directions]

  1. Make the scones:  In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.  Grate the frozen butter (I use a box grater).  Gently work the butter into flour mixture with a pastry cutter, fork, two knives (apparently this is Trisha Yearwood’s trick to making the best biscuits), or your fingers until it looks crumbly and resembles a coarse meal.  Set aside.
  2. In a separate mixing bowl, whisk together the eggs, cream, and vanilla.
  3. Add the liquid ingredients to the dry ingredients and combine with a rubber spatula until the dry ingredients appear moistened and the dough holds together.
  4. Gently fold in the lemon zest and raspberries with the rubber spatula.
  5. Line a baking sheet with parchment paper and lightly dust the parchment paper with flour.  Place the dough onto the parchment paper and divide in half.  Form a 6 inch (15 cm) circle, about 3/4 inch (2 cm) thick.  Cut each circle into 6 wedges.
  6. This next step is very important: place the scones in the freezer for 30-40 minutes, uncovered.  While the scones are in the freezer, preheat the oven to 375°F (190°C).
  7. Brush the wedges with cream and sprinkle with white sparkling sugar and/or demerara sugar (I like to combine the two).  Pull the scones out from the center a few inches, keeping them relatively close together (keeping them closely together helps encourage vertical rising of the scones, rather than spreading out while baking, sorta like a cookie).
  8. Bake the scones for 18-25 minutes, or until they are golden brown.
  9. Remove the scones from the oven and allow to cool for at least 5-10 minutes.
  10. Make the glaze:  (Note:  This is how I make it.  You could just dump everything in the bowl at the same time, or however you may make glazes.)  Pour the melted butter in a small mixing bowl.  Add 1/2 cup of the powdered sugar and whisk together.  Add the lemon juice, vanilla, and another 1/2 cup of the powdered sugar, and whisk together.  Whisk in 1-2 tablespoons of cream and combine with another 1/4 cup of powdered sugar.  Repeat until you have reached your desired consistency.
  11. Glaze the scones:  Allow the scones to cool completely before glazing.  I pour the glaze into a squeeze bottle or a piping bag fitted with a small round tip and pipe/pour/drizzle the glaze onto the cooled scones in a zig-zag pattern.  You could also apply the glaze with an offset spatula or knife, or simply dip the tops of the scones in the glaze (like the vanilla bean scones at Starbucks).

[/recipe-directions]

Additional Notes:

  • You could cube very cold butter in to very small cubes.  I, however, find it easier to work with frozen, grated butter.  You definitely want it to be frozen before you start grating though.  Cold butter is integral to to the texture and taste of the finished scone (this goes for the cream too – don’t substitute it with milk!).  The little bits of butter melt as the scone bakes in the oven and, as they melt, they create little pockets of air, giving the scone the tender, flaky interior texture we all know and love.
  • The scones store well in an airtight container in the refrigerator for 2-3 days, in the freezer for up to 3 months (thaw overnight in the refrigerator and heat to your liking before enjoying), or at room temperature for 2-3 days.

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