Lemon Poppy Seed Scones (Printable)
Tender scones infused with lemon zest and poppy seeds, topped with a sweet tangy glaze.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon poppy seeds
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, cold and cubed
07 - 1/2 cup heavy cream, plus more for brushing
08 - 1 large egg
09 - Zest of 2 lemons
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon vanilla extract
→ Glaze
12 - 1 cup powdered sugar, sifted
13 - 2-3 tablespoons fresh lemon juice
14 - 1/2 teaspoon lemon zest (optional)
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, and salt until well combined.
03 - Add cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut in the butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together cream, egg, lemon zest, lemon juice, and vanilla extract until smooth.
05 - Pour wet ingredients into dry ingredients. Stir gently with a fork until just combined. Do not overmix—the dough should be slightly shaggy.
06 - Turn dough out onto a lightly floured surface. Gently pat into a 1-inch thick circle, approximately 8 inches in diameter. Cut into 8 equal wedges and transfer to the prepared baking sheet, spacing 2 inches apart.
07 - Brush scones lightly with extra cream. Bake for 16-18 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
08 - Whisk powdered sugar with 2 tablespoons lemon juice until smooth. Add additional juice, 1 teaspoon at a time, until desired pouring consistency is reached. Stir in lemon zest if using.
09 - Drizzle glaze generously over completely cooled scones. Allow glaze to set for 10-15 minutes before serving.
# Expert Advice:
01 -
- The combination of fresh lemon zest and juice creates this incredible brightness that wakes up your whole palate
- These scones have this perfect tender crumb that literally melts in your mouth while still holding their shape beautifully
02 -
- Cold butter is the difference between tender, flaky scones and dense hockey pucks, keep it chilled until the moment it hits the flour
- Working the dough too much develops gluten and makes tough scones, stop mixing as soon as the flour disappears
03 -
- Grate your butter frozen if your kitchen runs warm, it keeps those butter bits solid longer for better flaking
- Room temperature ingredients mix more evenly, so let your cream and egg sit out while you prep everything else