Easy recipe for Small Batch Lemon Poppy Seed Scones topped with a sweet lemon glaze. The perfect amount for anyone cooking for one or two.
I first made these Small Batch Lemon Poppy Seed Scones on a dreary rainy morning. I needed a bright pick-me-up and these scones certainly did the trick. Lemon desserts and breads seem to do that for me.
A tart burst of lemon balanced by a slightly sweet drizzle of icing – what could be better?
These buttery melt-in-your-mouth Lemon Poppy Seed Scones go so well with coffee or tea and will surely make you look forward to waking up in the morning.
I’ve got a wonderful base recipe for small batch scones. A little flour, baking powder, salt, sugar, eggs, and milk make up this base and from here, you can really get creative. Most recently, I used this base recipe to make a batch of Apple Cinnamon Scones with a sweet maple glaze and they were out of this world!
For these Lemon Poppy Seed Scones, I used plenty of lemon zest and lemon juice and of course, poppy seeds. Being a small batch recipe, you’ll get 3 to 4 scones from this recipe. Just the right amount if you’re cooking for one.
This is a very easy “recipe for one” and one I’m sure you’ll enjoy making over and over again. The scones come together so quickly and bake in about 15 minutes.
After baking and after they’ve cooled a little, be sure to drizzle the tops with the lemon glaze. That gives them that little extra “yum” factor.
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Easy recipe for Small Batch Lemon Poppy Seed Scones topped with a sweet lemon glaze. The perfect amount for anyone cooking for one or two. | zagleft.com
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 2 tablespoons sugar
- 1 tablespoon poppy seeds
- 1/4 cup cold butter cut into small pieces (1/2 stick)
- 1 egg yolk
- 1/4 cup milk
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1/2 cup powdered sugar , sifted
- 2 tablespoons heavy cream or milk
- 1 teaspoon lemon juice
Heat the oven to 425 degrees F.
Line a baking sheet with silpat or parchment paper.
In a mixing bowl, stir together the flour, baking powder, salt, baking soda, sugar and poppy seeds.
Using a pastry blender, a fork or your fingertips, work the butter into the dry ingredients until the mixture looks like coarse crumbs.
In a small bowl, whisk together the egg yolk, milk, lemon juice and lemon zest. Pour into flour mixture and stir until just combined.
Turn the dough out onto a lightly floured work surface. Knead very lightly and form a circle. (Add a little more flour to the dough if the dough becomes too sticky to handle).
Cut the dough into 4 wedges.
Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
Let cool on baking sheet for a minute, then transfer onto wire rack.
In a small bowl, whisk together the powdered sugar, cream and lemon juice until smooth. Spoon over the tops of cooled scones.
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