Lemon Poppy Seed Scones (Printable)
Zesty lemon with crunchy poppy seeds create an irresistible breakfast baked good.
# 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 lemon zest (from about 2 lemons)
05 - 2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt
→ Wet Ingredients
08 - 1/2 cup unsalted butter, cold and cubed
09 - 2/3 cup heavy cream, plus more for brushing
10 - 1 large egg
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon vanilla extract
→ Glaze
13 - 1 cup powdered sugar
14 - 2-3 tablespoons fresh lemon juice
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt in a large bowl.
03 - Add cold cubed butter to flour mixture. Cut in using pastry blender or fingertips until mixture resembles coarse crumbs.
04 - Whisk together heavy cream, egg, lemon juice, and vanilla extract in a separate bowl.
05 - Pour wet ingredients into dry ingredients. Stir until just combined. Do not overmix.
06 - Turn dough onto lightly floured surface. Gently knead a few times, then pat into 1-inch thick circle (about 7 inches wide).
07 - Cut dough into 8 wedges and transfer to prepared baking sheet, spacing slightly apart.
08 - Brush tops with extra heavy cream.
09 - Bake for 16-18 minutes or until golden brown. Transfer to wire rack to cool.
10 - Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled scones before serving.
# Expert Advice:
01 -
- The lemon glaze transforms simple scones into something that feels like a bakery treat
- They come together faster than you think, perfect for unexpected guests or a quiet morning to yourself
02 -
- Cold butter is non negotiable here, warm butter melts into the flour and you lose those flaky layers
- Stopping when the dough is just combined makes all the difference between tender and tough scones
03 -
- Zest your lemons before cutting them, it is so much easier to handle whole fruit
- If your dough feels too sticky, chill it for 15 minutes before shaping