Lemon Poppy Seed Scones (Printable)
Buttery scones bursting with fresh lemon and poppy seeds, finished with a tangy-sweet lemon glaze.
# 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 lemon zest (from 2 lemons)
05 - 2 tsp baking powder
06 - 1/4 tsp baking soda
07 - 1/2 tsp salt
→ Wet Ingredients
08 - 1/2 cup unsalted butter, cold and cubed
09 - 2/3 cup heavy cream, plus extra for brushing
10 - 1 large egg
11 - 2 tbsp fresh lemon juice
12 - 1 tsp vanilla extract
→ Glaze
13 - 3/4 cup powdered sugar
14 - 2-3 tbsp fresh 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 well blended.
03 - Add cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - In a separate bowl, whisk together heavy cream, egg, lemon juice, and vanilla extract until fully combined.
05 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. The dough should be slightly shaggy but hold together when pressed. Do not overmix.
06 - Turn the dough onto a lightly floured surface. Gently pat into a 7-inch circle, about 1 inch thick. Cut into 8 equal wedges using a sharp knife or bench scraper.
07 - Transfer wedges to the prepared baking sheet, spacing them 2 inches apart. Brush tops with a thin layer of heavy cream for golden browning.
08 - Bake for 16-18 minutes until golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool completely.
09 - Whisk together powdered sugar and lemon juice until smooth and pourable. Add more lemon juice 1 teaspoon at a time if needed to reach desired consistency.
10 - Drizzle the glaze generously over the completely cooled scones. Allow glaze to set for 10-15 minutes before serving.
# Expert Suggestions:
01 -
- The glaze transforms these from ordinary breakfast pastries into something that feels special enough for company but easy enough for Tuesday
- They freeze beautifully so you can bake ahead and wake up to something homemade
02 -
- Overworking the dough makes tough scones, mix until just combined and stop yourself from doing more
- The butter must stay cold until it hits the oven heat, work quickly or freeze your flour mixture
03 -
- Grate your butter into the flour instead of cubing it for easier incorporation
- Chill your bowl and pastry cutter in the freezer for 10 minutes before starting