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Lemon Poppy Seed Scones with Lemon Glaze and Shamrock-Shaped Honey Butter Recipe

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3.8 from 20 reviews

These tender, fluffy scones are infused with zesty lemon and topped with a sweet lemon glaze, perfect for a delightful breakfast or afternoon tea. The addition of poppy seeds adds a subtle crunch, while the shamrock-shaped honey butter provides a charming and flavorful finish.

  • Total Time: 30 minutes
  • Yield: 8-10 scones

Ingredients

For the Scones

  • 1 egg – beaten
  • 2½ cups flour – plus 2 tbsp. for coating hands
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 4 oz. unsalted butter – softened
  • ¼ cup heavy cream
  • 1 tsp. real vanilla extract
  • ½ tsp. kosher salt – or flake salt
  • ⅓ cup white granulated sugar
  • 1 tsp. poppy seeds
  • ⅓ cup lemon juice – about 3 lemons
  • ½ tsp lemon zest

For the Lemon Glaze

  • ½ cup powdered sugar
  • 2 tbsp. fresh lemon juice – about ½ lemon
  • ½ tsp. lemon zest

For the Shamrock-Shaped Honey Butter

  • 4 oz. salted butter – softened
  • 1 tsp. honey

Instructions

  1. Prepare the dough: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, sugar, and poppy seeds. Cut in the softened unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  2. Add wet ingredients: In a separate bowl, whisk together the beaten egg, heavy cream, vanilla extract, lemon juice, and lemon zest. Gradually add the wet ingredients to the dry mixture, stirring gently until just combined to form a soft dough.
  3. Shape the scones: Lightly flour your hands with the reserved 2 tablespoons of flour. Turn the dough onto a floured surface and gently knead it a few times to bring it together. Pat the dough into a round about 1-inch thick. Cut into wedges or desired shapes, such as shamrocks, and transfer onto a baking sheet lined with parchment paper.
  4. Bake the scones: Preheat your oven to 400°F (200°C). Bake the scones for 12-15 minutes or until they are golden brown on top and cooked through. Remove from the oven and let cool on a wire rack.
  5. Make the lemon glaze: In a small bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled scones.
  6. Prepare shamrock honey butter: In another bowl, mix the softened salted butter with honey until creamy and well combined. Use a mold or shaped cutter to form the honey butter into shamrock shapes if desired, then refrigerate until firm.
  7. Serve: Serve the scones warm or at room temperature with the lemon glaze and shamrock honey butter on the side for spreading.

Notes

  • Use cold butter to achieve a flaky texture in the scones.
  • Do not overwork the dough to keep the scones tender.
  • For extra flavor, you can add a teaspoon of poppy seeds to the lemon glaze.
  • The shamrock honey butter can be made ahead and stored in the fridge for up to a week.
  • Serve scones fresh for the best taste and texture.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/lemon-poppy-seed-scones-with-lemon-glaze-and-shamrock-shaped-honey-butter-recipe/