Lemon Poppy Seed Scones (Printable)

Tender scones with bright lemon zest and crunchy poppy seeds, perfect for breakfast or tea.

# 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 finely grated lemon zest (from about 2 lemons)
05 - 2 teaspoons baking powder
06 - 1/4 teaspoon baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 1/2 cup cold unsalted butter, cubed
09 - 2/3 cup cold heavy cream, plus more for brushing
10 - 1 large egg
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon vanilla extract

→ Glaze

13 - 1/2 cup powdered sugar
14 - 1 to 2 tablespoons 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.
03 - Add cold butter cubes. Using a pastry cutter or fingertips, cut butter into dry ingredients until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together cream, egg, lemon juice, and vanilla extract.
05 - Pour wet ingredients into dry mixture. Stir gently with a fork until just combined, taking care not to overmix.
06 - Turn dough onto a lightly floured surface and gently knead a few times to bring together. Pat into a 1-inch thick circle.
07 - Cut into 8 wedges and carefully transfer to the prepared baking sheet.
08 - Brush tops with a little extra cream.
09 - Bake for 16 to 18 minutes, or until golden brown and cooked through.
10 - Transfer scones to a wire rack to cool.
11 - Whisk together powdered sugar and lemon juice until smooth. Drizzle over mostly cooled scones.

# Expert Suggestions:

01 -
  • These come together faster than it takes to decide what to wear on a lazy Sunday.
  • The glaze cracks slightly as it sets, giving each scone that bakery case look without the bakery case price.
02 -
  • Warm scones will melt the glaze into a transparent sheen instead of that opaque crackly layer you want.
  • If your kitchen runs hot, chill the mixed dry ingredients in the freezer for ten minutes before adding butter.
03 -
  • Freeze your butter and use a box grater to shred it directly into the flour for the flakiest results with minimal handling.
  • Save your squeezed lemon halves to rub across the cut surfaces of any unused lemon halves, it keeps them fresh longer.

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