Mini Lemon Poppy Seed Scones | A wonderfully flavored mini scone that will set any breakfast brunch apart from all the others. What better way to greet your guests in the morning then with a basket full of Mini Lemon Poppy Seed Scones. They will think they checked into a bed and breakfast!
You can make these scones weeks in advance by freezing them! Once the dough is made and cut into triangle forms, place the triangles on a cookie sheet lined with parchment paper. Place the cookie sheet in freezer until scones are frozen. Drop frozen scones into a freezer safe zip top bag and then back into the freezer. When ready to bake place frozen scones on a cookie sheet lined with parchment paper and bake (time may vary when baking frozen scones versus fresh scones)!
I love that these scones are not as big as your typical bakery scone. That allows me to have two! Add a variety of mini scones to your breakfast basket. Orange scones are a great addition. Click here for the recipe—->>>>ORANGE SCONES. Scroll down for more scone recipes or enter scones into the search box at the top right of the page.
Separate dough into TWO 6-inch circles. Cut in half and then in thirds. Place on prepared baking pan. What you’ll get is a nice thick moist scone. I wouldn’t call them mini but they are on the smaller side which is perfect for a brunch! Dip in the orange glaze.
Mini Lemon Poppy Seed Scones
For the Scones
- 1/4 cup granulated sugar
- zest from one large lemon
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1 tablespoon poppy seeds
- 1 tablespoon baking powder
- 4 ounces cream cheese, cold
- 6 tablespoons unsalted butter, cold
- 2 large eggs
- 1/3 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
For the Lemon Glaze
- 2 cups confectioners' sugar
- 4 tablespoons lemon juice
- 1 teaspoon lemon extract
- lemon zest of one large lemon
For the Scones:
Preheat oven to 425°. Line a baking sheet with parchment paper.
In a medium mixing bowl add sugar and lemon zest. Rub together with your fingers until fragrant. Add to the flour, salt, poppy seeds and baking powder. Whisk together with sugar mixture. Place the cold cream cheese, butter and eggs into the bowl of a food processor, add dry ingredients. Pulse a couple times or until combined. Pour in the milk, vanilla and lemon extracts. Pulse to mix. Remove dough from processor on a lightly floured surface. Divide the dough in 3 equal pieces (about 10.8 ounces each). Form each piece into a 5-inch disk. Use a sharp knife to cut each disk into 8 triangles. Place on prepared baking sheet. Bake 15 minuets or until golden.
Lay a piece of wax paper under a wire cooling rack. Move baked scones to the wire cooling rack. Spoon or dip orange glaze over scones.
For the Lemon Glaze:
In a medium bowl add the sugar, lemon juice, lemon extract and lemon zest. Whisk until smooth.
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