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Berry Scones with Lemon Poppy seed Icing

  • Intermediate
  • 8 servings
  • 1 hr 35 min
Baking Success Or Baking Mess


For the scones
1 ¼ cups all-purpose flour, plus more for dusting
1 teaspoon Fleischmann's® Baking Powder
¼ teaspoon salt
2 bags Twining’s® Green Tea with Pomegranate, Raspberry and Strawberry
1/3 cup unsalted butter, room temperature
cup ¼ sugar
¾ cup blueberries, washed
1 egg
3 tablespoons buttermilk (or mix 3 tablespoons of milk with ½ teaspoon of vinegar, let sit 5 minutes)
Lemon Poppy Seed Icing
2 teaspoons lemon juice
2-3 teaspoons water
1 ½ cups icing sugar
1 ½ tablespoons poppy seeds


Preheat oven to 375°F. Line a baking sheet with parchment paper.

Mix flour, baking powder and salt in a mixing

bowl. Cut open tea bags and add loose

tea to dry mix.

Cut in butter with a fork until you have a

breadcrumb consistency. You can also use

a food processor, adding all dry ingredients in first, then the butter, pulse

until mixture comes together into a breadcrumb-like texture. Transfer to a

mixing bowl.

Stir in sugar,

mix well. Gently fold in blueberries,

being careful not to squish them.

In a separate

bowl, beat egg, stir in buttermilk. Add

to flour mixture and gently mix just until moistened.

Pour out batter

onto the parchment paper sprinkled with flour.

Using floured hands, gently shape the batter into an 8” circle, leveling

the top as you go. Score the batter into

8 segments. Bake for 20 minutes or until

edges are golden brown and a toothpick inserted into the center comes out

clean. Allow to cool on a wire rack

while you make the icing.

Mix the lemon juice into the icing sugar, add

just enough water to reach desired consistency.

Drizzle over scone, then sprinkle with poppy seeds. Slice and serve, best

enjoyed warm!

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