Name: Strawberry Lemon Poppyseed Scones
Prep time: 5 min
Cook time: 15 min
Total time: 30 min
Yield: 16
Ingredients: 2 c. Organic King Arthur's Bread Flour; 1/2 c. Coconut Sugar; 1/2 tsp. Pink Salt; 2 tsp. Baking Powder or 1 tbsp. Sourdough Starter; 1/2 c. Unsalted Butter, Grated; 1/2 c. Sourdough Starter; 1/2 c. Carbonated Water or Unsweetened Applesauce; 2 tsp. Mexican Vanilla; 1/4 c. Coconut Milk or Almond Malk; 1 Bag of Organic, Freeze-Dried Strawberries; 1 Lemon, Zested; 1 Lemon, Juiced; 2 tbsp. Organic Poppyseeds

Strawberry Lemon Poppyseed Scones are a delightful and flavorful baked treat that combines the bright and tangy notes of freeze-dried strawberries and zesty lemons with the subtle crunch of poppyseeds. Furthermore, these scones are characterized by their tender, crumbly texture and a perfect balance of sweetness and citrusy tartness.

In addition, these scones make for a perfect breakfast or brunch option, pairing well with a hot cup of tea or coffee. The combination of strawberry, lemon, and poppyseed creates a harmonious flavor profile that is both comforting and indulgent. Finally, Strawberry Lemon Poppyseed Scones will become a fan-favorite for those who appreciate a delightful twist on the classic baked treat.

Strawberry Lemon Poppyseed Scone Ingredients

Organic King Arthur’s Bread Flour
Coconut Sugar
Pink Salt
Baking Powder or Sourdough Starter
Unsalted Butter, Grated
Sourdough Starter
Carbonated Water or Unsweetened Applesauce
Mexican Vanilla
Coconut Milk or Almond Malk
Organic, Freeze-Dried Strawberries
Lemon, Zested
Lemon, Juiced
Organic Poppyseeds

Creating the Strawberry Lemon Poppyseed Scone Dough

First, combine the dry ingredients and Sourdough Starter in a large mixing bowl. Use a whisk or fork to combine.
Next, add in the liquid ingredients. Use a whisk or fork to combine.
Then, grate the cold butter. Mix and incorporate it into the dough using your hands.
Next, add the lemon juice, lemon zest, poppyseeds, and bag of freeze-dried strawberries. Incorporate it into the dough using your hands.
Finally, remove the scone dough from the mixing bowl, and wrap it in plastic wrap. Set it in the refrigerator for at least 30 minutes.
- Note: If the dough is too wet or sticky, you can always leave the dough in the bowl and cover it with plastic wrap, instead.
  - Note: This will allow the butter to get cold again, making a more tender scone.

Combine the Dry Ingredients

Add the Wet Ingredients; Combine

Grate the Butter

Add the Lemon Juice, Zest, Poppyseeds, and Strawberries; Combine

Strawberry Lemon Poppyseed Scone Dough — Next, add the **lemon** juice, **lemon** zest, **poppyseeds,** and bag of freeze-dried **strawberries**.

Sourdough Lemon Poppyseed Scone Dough — Incorporate it into the dough using your hands. Finally, remove the **scone** dough from the mixing bowl, and wrap it in plastic wrap. Set it in the refrigerator for at least 30 minutes.

Forming the Strawberry Lemon Poppyseed Scones

First, prepare the scone pan or baking sheet, by spraying it with Avocado oil and lightly dusting the pan with cornmeal.
Next, lightly flour a kitchen counter and place the chilled scone dough on top.
Then, using a lightly floured rolling pin, roll the scone dough out into a rectangular shape.
Next, cut the dough into 16 mini triangles or 8 larger triangles.
Then, place the cut dough into the scone pan or onto the baking sheet.
Next, preheat the oven to 375 degrees Fahrenheit.
Finally, place the Strawberry Lemon Poppyseed Scones into the refrigerator for 15-30 minutes, or while the oven preheats.

Place the Chilled Dough On Top of the Lightly Floured Kitchen Counter

Lightly floured dough — First, prepare the **scone** pan or baking sheet, by spraying it with Avocado oil and lightly dusting the pan with cornmeal. Next, lightly flour a kitchen counter and place the chilled **scone** dough on top.

Roll the Scone Dough Out Into a Rectangular Shape; Cut Into Triangles

Roll out dough — Then, using a lightly floured rolling pin, roll the **scone** dough out into a rectangular shape.

cut scone dough — Next, cut the dough into 16 mini triangles or 8 larger triangles. Then, place the cut dough into the **scone** pan or onto the baking sheet. Next, preheat the oven to 375 degrees Fahrenheit. Finally, place the **Strawberry Lemon Poppyseed Scones** into the refrigerator for 15-30 minutes, or while the oven preheats.

Baking the Strawberry Lemon Poppyseed Scones

First, place the chilled and cut scones into the preheated oven.
Next, bake the scones for 15-20 minutes, or until lightly browned.
Then, remove the baked scones from the scone pan or baking sheet, and place them onto a wire, cooling rack.
Finally, allow the scones to cool to room temperature.

Place the Scones Into a Preheated Oven; Bake for 15-20 Minutes

Bake in preheated oven — First, place the chilled and cut **scones** into the preheated oven. Next, bake the **scones** for 15-20 minutes, or until lightly browned.

Remove the Baked Scones; Cool on a Wire Rack

Baked Strawberry Lemon Poppyseed Scones — Then, remove the baked **scones** from the **scone** pan or baking sheet, and place them onto a wire, cooling rack.

Strawberry Lemon Poppyseed Scones cooling — Finally, allow the **scones** to cool to room temperature.

Serving and Storing the Strawberry Lemon Poppyseed Scones

Strawberry Lemon Poppyseed Scones are best served the day they are made. However, if you happen to have leftovers, I’d recommend storing them in an airtight container and on the counter for up to 3 days.

On the other hand, you can freeze the raw scone dough, formed in the shape of your choice, in an airtight container. Raw dough can be stored, in the freezer, for up to 3 months.

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