Ingredients
- 1 1/2 cups white spelt flour, Type 630 (180 g)
- 1 1/4 cups fine cut oats (125 g)
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/4 cup mascabado cane sugar (35 g)
- 2 tablespoons poppy seeds
- 1/2 cup unsalted butter, frozen and grated on a box grater (115 g)
- 1 large egg
- 90 ml buttermilk, plus more for brushing the tops of scones
- 2 tablespoons lemon zest, from an organic lemon
- 1 teaspoon freshly squeezed lemon juice
For the glaze (optional):
- 1 cup powdered sugar (120 g)
- 1/4 cup freshly squeezed lemon juice
Instructions
- Preheat the oven to 450°F / 230°C (210°C fan-assisted) degrees and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, oats, baking powder, salt, vanilla, and sugar.
- Cut in the butter using a pastry cutter or by crumbling it into the dry ingredients with your fingers until uneven crumbs are formed and the mixture resembles coarse sand. (I use my hands to do this, working quickly so the butter remains cold).
- In a medium bowl, lightly beat the egg together with the buttermilk, lemon zest and juice.
- Add the buttermilk mixture to the dry ingredients. Using a spatula, mix gently until JUST combined and everything is evenly moistened. Do not over mix!
- Transfer the dough onto a well floured surface. With floured hands, work the dough into a round disc that measures about 20 cm across. With a sharp knife or pastry cutter, cut the disc into 8 equal wedges.
- Place the scones on the prepared baking sheet, leaving at least 2-3 cm between them.
- Brush the tops of the scones with additional buttermilk.
- Transfer to the preheated oven, and bake for 12 to 14 minutes, until scones have risen and are lightly golden-brown. Transfer to a wire rack to cool.
Make the glaze (optional):
- In a medium bowl, whisk the confectioners’ sugar with the lemon juice. Adjust the consistency by adding more lemon juice or powdered sugar as needed. Once the scones have cooled slightly, drizzle them with the lemon glaze using a spoon or a pastry brush.
- Alternatively, before baking the scones, sprinkle turbinado sugar (raw sugar) on top of the scones to give them a delicious crunch and a little extra sweetness.
- Allow the glaze to set for a few minutes (if using), then serve the scones warm or at room temperature. Enjoy!
Nutrition
Notes
- These Lemon Poppyseed Scones are best enjoyed fresh on the day they are made, but you can store any leftovers in an airtight container at room temperature for up to 2 days.
- For best results, use frozen butter and grate it into the dry ingredients. If you don't have any already frozen, place the butter in the freezer for at least 30 minutes before grating. I like to grate on a box grater either right over the bowl of dry ingredients or over a sheet of parchment paper. If the butter is really cold and hard, this recipe also works well without freezing.