Glazed Lemon Poppyseed Scones with Faux Lemon Curd and Strawberry Jam 😋

It's teatime y'all and this is the perfect springtime recipe.  We don't make lemon curd in the South, but I do have a recipe for faux lemon curd made with cream cheese with lemon zest added to it.   It's a good dupe and really easy to make.  Heaven forbid making real clotted cream, the process is beyond hideous, it takes forever, so this is a good work around. But,  if you want to buy clotted cream, they sell it on Amazon 😏

I do have another option for you, forget the clotted cream altogether and just fill it with lemon curd.  Who doesn't love lemon curd, and you can buy it at the grocery store or make your own, it's easy to do.

However you make it, you can't go wrong with any of these options - there is nothing better than a warm, buttery scone, split and filled with "something" and topped with strawberry jam.  I love strawberry jams, especially the ones from the little gourmet shops, and it's fun to browse the aisles looking for them.  I've found some really good ones over the years at Marshalls and Home Goods, too.  

LEMON SCONE DOUGH

2 cups all-purpose flour
1/2 cup  granulated sugar
1 tablespoon baking powder
1/2 tsp kosher salt
1/2 cup (1 stick) very cold, unsalted butter, cut into small cubes
1 large egg, cold
1/2 cup very cold heavy cream or half and half (plus more for brushing the tops)
2 tablespoons  lemon juice
1 tablespoon lemon zest
1 tablespoon poppy seeds

turbinado sugar, optional

 LEMON GLAZE

1 cup  powdered sugar, sifted
1 tablespoon grated lemon zest
2-4 tablespoonslemon juice

Steps

Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl whisk together the flour, sugar, baking powder, and salt, until well combined.

Add the pieces of cold butter into the dry ingredients. Cut the butter into the dough using a pastry cutter or a fork until the texture or coarse meal.

Lightly whisk together the heavy cream (or half and half), the egg, lemon zest, and lemon juice together. Add the wet ingredients into the bowl with the dry ingredients and stir just until combined. Do not over-mix.

Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Be gentle so that you do not overwork the dough. Pat the dough out to an 8 or 9 inch circle (about 1 inch thick) and cut using a biscuit cutter, or you can also cut into triangle shaped pieces.  I think the biscuit makes a prettier presentation, just do whatever floats your boat.  Gently transfer the scones onto the prepared baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar, if desired.

Bake at 425 F (220 C) for 12-15 minutes until golden brown. Allow the scones to cool completely before glazing.

Make the lemon glaze by whisking the sifted powdered sugar and lemon zest with the lemon juice little by little until you have a thick but pour-able consistency.

Store leftovers completely cooled in an airtight container for up to 2 days. OR you can wrap cooled scones in plastic wrap or in a ziplock freezer bag and store in the freezer for up to 3 months. Refresh in the oven at 300F ) until warmed through

FAUX CLOTTED CREAM

3 ounces cream cheese, room temperature
1⁄4 cup powdered sugar
1⁄4 cup sour cream
1⁄8 teaspoon vanilla or almond extract
1 tablespoon milk
2 tablespoons lemon zest

DIRECTIONS

Combine the cream cheese, sugar and sour cream in a small bowl.

Beat until fluffy.

Add the extract and milk to thin a bit.  Add the lemon zest and blend well.

Allow to set at room temperature for 30 minutes before serving.

Makes enough for about a dozen scones.

🍓

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