Lemon Poppy Seed Scones (Printable)
Buttery scones with bright lemon zing and crunchy poppy seeds, ideal for breakfast or a snack.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tbsp poppy seeds
04 - 1 tbsp finely grated lemon zest
05 - 2 tsp baking powder
06 - 1/4 tsp baking soda
07 - 1/2 tsp salt
→ Wet Ingredients
08 - 1/2 cup cold unsalted butter, cubed
09 - 2/3 cup cold heavy cream
10 - 1 large egg
11 - 2 tbsp freshly squeezed lemon juice
12 - 1 tsp vanilla extract
→ Glaze
13 - 1/2 cup powdered sugar
14 - 1-2 tbsp freshly squeezed lemon juice
# 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, lemon zest, baking powder, baking soda, and salt until thoroughly blended.
03 - Add cold butter cubes to the dry mixture. Using a pastry cutter or your fingertips, work butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together heavy cream, egg, lemon juice, and vanilla extract until fully combined.
05 - Pour wet ingredients into the dry mixture. Stir gently with a fork just until the dough comes together. Do not overmix.
06 - Turn dough onto a lightly floured surface. Gently knead 2-3 times to bring together, then pat into a 1-inch thick circle. Cut into 8 equal wedges and transfer to the prepared baking sheet.
07 - Brush the tops of each scone with a thin layer of additional heavy cream.
08 - Bake for 16-18 minutes until scones are golden brown on top and a toothpick inserted into the center comes out clean.
09 - Transfer scones to a wire rack and let cool for at least 15 minutes before glazing.
10 - Whisk together powdered sugar and lemon juice until smooth and drizzle-consistency. Adjust with additional lemon juice if needed.
11 - Drizzle the glaze over the cooled scones. Allow glaze to set for 5 minutes before serving.
# Expert Advice:
01 -
- The balance of tart lemon and sweet butter creates this sophisticated comfort that feels fancy but comes together in under 40 minutes
- These scones freeze beautifully, so you can bake a batch and surprise yourself with fresh baked treats on busy weekdays
02 -
- Overworking the dough makes tough scones, so stop mixing as soon as the flour disappears
- Cold ingredients are what create flaky layers, so do not let your butter soften before you start
03 -
- Grate your lemon zest before juicing so you do not accidentally lose any of those flavorful oils
- If your dough feels too sticky to handle, refrigerate it for 15 minutes before shaping