These bright scones will start your morning right! Using zest in recipes is a great way to get a burst of lemon, and these scones use a lot. To make them even more lemony, the glaze is made from lemon juice, so there’s a ton of citrus flavor in every bite.
Hands-on time: 15 minutes
Cook time: 30 minutes
PER SERVING
CALORIES: 363 | FAT: 17g | SODIUM: 159mg | CARBOHYDRATES: 44g | FIBER: 1g | SUGAR: 20g | PROTEIN: 5g
Yields 8, 1 per serving
- 2 cups plus 2 tablespoons all-purpose flour, divided
- ½ cup granulated sugar
- ¼ teaspoon salt
- 6 tablespoons salted butter, frozen
- 1 large egg
- ¾ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 medium lemons, zested and juiced, divided
- 1 teaspoon lemon extract
- 2 tablespoons poppy seeds
- ½ cup confectioners’ sugar
1. Preheat air fryer to 320°F. Cut a piece of parchment to fit air fryer basket.
2. In a large bowl, whisk together 2 cups flour, granulated sugar, and salt. Grate in butter and whisk together.
3. In a medium bowl, whisk together egg, heavy whipping cream, vanilla, lemon zest and juice (reserving 2 tablespoons of juice), lemon extract, and poppy seeds.
4. Slowly add the wet ingredients to the dry ingredients, stirring until just combined.
5. Dust a clean work surface with remaining 2 tablespoons flour, then turn dough out onto surface. Form into a 6" circle and gently flatten to about 1 ½" thickness. Cut into eight even pieces.
6. Place into air fryer basket, working in batches as needed. Bake 15 minutes or until golden brown, flipping when 2 minutes remain. Let cool 5 minutes.
7. To make the glaze, whisk together confectioners’ sugar and remaining 2 tablespoons lemon juice in a small bowl. Drizzle glaze over scones before serving.
