Lemon Poppy Seed Scones (Printable)
Zesty lemon and crunchy poppy seed scones, ideal for breakfast or afternoon tea.
# 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 about 2 lemons)
05 - 2 tsp baking powder
06 - 1/2 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 more for brushing
10 - 1 large egg
11 - 2 tbsp fresh lemon juice
12 - 1 tsp vanilla extract
→ Glaze
13 - 1 cup powdered sugar
14 - 2-3 tbsp fresh lemon juice
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt.
03 - Add the cold, cubed butter. Cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together the heavy cream, egg, lemon juice, and vanilla extract.
05 - Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
06 - Turn the dough onto a lightly floured surface. Gently knead a few times to bring it together, then pat into a 1-inch thick circle (about 7 inches wide).
07 - Cut into 8 wedges and transfer to the prepared baking sheet, spacing them slightly apart.
08 - Brush the tops with a little extra cream.
09 - Bake for 16-18 minutes, or until golden brown. Transfer to a wire rack to cool.
10 - For the glaze, whisk powdered sugar with lemon juice until smooth. Drizzle over cooled scones before serving.
# Expert Suggestions:
01 -
- The glaze sets into a crackly sweet finish that makes these feel bakery-worthy without the fuss
- You can mix everything by hand, so no special equipment needed when you want baking to feel meditative
02 -
- Cold butter is non-negotiable here, and I have ruined batches by letting it sit out too long before mixing
- The dough should look shaggy and slightly dry, which feels wrong but produces the tenderest scones
03 -
- Grate your lemon zest before juicing the lemons, its much harder to zest a squeezed lemon
- Chill your mixing bowl in the freezer for 10 minutes if your kitchen is warm