Breads & Bakingclosetcooking
Lemon Poppy Seed Ricotta Scones with Strawberry Sauce
Light, fluffy and summery fresh lemon and ricotta scones with poppy seeds and a zingy lemon glaze!
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- baking sheet
- oven
📝 Preparation Steps
1
Pulse the flour, sugar, baking powder, salt and butter in a food processor until little grainy pellets are formed.
baking powder1 tablespoon
2
Mix in the poppy seeds, ricotta, lemon juice and zest along with the egg until a ad dough is formed.
poppy seeds1 tablespoonlemon (zest and juice)1lemon juice2 tablespoonsegg, lightly beaten1
3
Form the dough into the desired shapes, place on a parchment paper lined baking sheet and bake in a preheated 375F/190C oven until lightly golden brown, about ⏱️ 10-15 minutes, before transferring to a wire rack to cool and drizzling with the lemon glaze.
lemon (zest and juice)1lemon juice2 tablespoons
4
Mix the lemon juice and powdered sugar until a smooth glaze is formed.
lemon (zest and juice)1lemon juice2 tablespoons
Nutrition Facts
calories
Calories 382
fat Content
Fat 19g
fiber Content
Fiber 1.6g
sugar Content
Sugars 8.8g
sodium Content
Sodium 342mg
protein Content
Protein 8g
trans Fat Content
Trans 0g
cholesterol Content
Cholesterol 74mg
carbohydrate Content
Carbs 47.3g
saturated Fat Content
Saturated 11g
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