These 2-bite scones are buttery and flaky in texture, while the lemon extract and zest add brightness and the vanilla adds that comforting, aromatic flavor everyone loves.


For the scones:

  • 1 cup unbleached white flour
  • 1 cup white whole wheat flour
  • 1/4 cup pure cane sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 4 teaspoons poppy seeds
  • Scant 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup heaving whipping cream, plus extra to brush the dough
  • 2 tablespoons lemon zest
  • 2 teaspoons Rodelle Pure Lemon Extract
  • 1 teaspoon Rodelle Pure Vanilla Extract
  • 1 Rodelle Vanilla Bean, split and scraped
  • 1 stick cold butter, diced

For the glaze:

  • 1/2 cup powdered sugar, sifted
  • 3 tablespoons heavy whipping cream
  • 2 teaspoons freshly squeezed lemon juice
  • 1 1/2 teaspoons lemon zest
  • 1/4 teaspoon Pure Rodelle Vanilla Extract
  • 1/2 of one Rodelle Vanilla Bean, seeds scraped (discard pod or make vanilla sugar)
  1. Add all dry ingredients to your KitchenAid Stand Mixer with the paddle attachment and mix on the "stir" (lowest) setting until well combined.
  2. In a separate bowl, combine the egg, cream, zest, lemon extract, vanilla extract and vanilla beans. Whisk lightly, making sure that vanilla beans are evenly distributed.
  3. Set cream mixture aside.
  4. Add cold, diced butter to the stand mixer and mix on the lowest setting for approximately 60-90 seconds. The butter should start to break into smaller pieces but not fully combine with the flour. Do not overmix!
  5. Stream the cream mixture into the dry ingredients while the mixer is on low ("stir") until a dough forms. This should take about 5-10 seconds of mixing.
  6. Turn off mixer, using a spatula, fold any remaining flour to the top and mix for a few more seconds. Do not overmix.
  7. Turn dough onto a well-floured surface and gently knead into a ball. If the dough feels overly sticky before kneading, heavily sprinkle with flour before kneading. Split into two even pieces and place one in a bowl in the fridge.
  8. Gently roll out or shape the dough with your hands into a rectangle about 3/4-inch thick. The rectangle should be approximately 4"x8". You will see pieces of butter in the dough and this is what you want - it will make your scones flaky and delicious.
  9. Slice rectangle in half lengthwise then cut dough into even triangles (about 12).
  10. Place on a parchment lined baking sheet with about 1/2 inch or so spacing between them.
  11. Place scones on the pan in the freezer for 10 minutes.
  12. Preheat KitchenAid Countertop Oven to 400 degrees.
  13. Lightly brush scones with whipping cream and bake for 12-15 minutes, until the edges are a deep golden brown and the tops are light golden.
  14. Let cool for 10 minutes then transfer to a cooling rack and let completely cool.
  15. Repeat preparation steps with the remaining, refrigerated dough.
  16. Drizzle on 1 - 1 1/2 teaspoons glaze over each cooled scone. Top with extra poppy seeds if desired.

For the Glaze

  1. Stir all ingredients together until well combined. Mixture should be pourable but not too thick or too thin. For a thicker glaze, use 2 tablespoons of cream.
  2. Notes: It is crucial to not overmix the dough as this will compromise the texture of the scones.
  3. If using a standard oven and a large baking sheet, you can bake the scones all at once. Be sure to still split the dough into two sections before shaping into rectangles and slicing.
  4. If using a countertop oven, be sure your parchment does not overhang the edge of the pan too much as it can get very close to the heating element.
  5. To make this recipe, KitchenAid provided the products mentioned free of charge but all opinions are Rodelle's.