Lemon Poppy Seed Scones (Printable)
Buttery scones with lemon zest and poppy seeds delivering a bright, crunchy bite perfect for any occasion.
# What you'll need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon poppy seeds
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
→ Wet Ingredients
07 - Zest of 2 lemons
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 fresh lemon juice
12 - 1 teaspoon vanilla extract
→ Glaze
13 - 1 cup powdered sugar
14 - 2-3 tablespoons fresh lemon juice
# Directions:
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, baking powder, baking soda, salt, and lemon zest until well combined.
03 - Add the cold, cubed butter to the dry mixture. Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together the heavy cream, egg, lemon juice, and vanilla extract until fully blended.
05 - Pour the wet ingredients into the dry mixture. Stir gently with a spatula or wooden spoon until just combined. The dough should be slightly shaggy but hold together. Do not overmix.
06 - Turn the dough out onto a lightly floured surface. Gently knead 3-4 times to bring the dough together. Pat into a 1-inch thick circle, about 7 inches in diameter.
07 - Cut the circle into 8 equal wedges using a sharp knife or bench scraper. Transfer wedges to the prepared baking sheet, leaving 2 inches of space between each scone.
08 - Brush the tops of each scone lightly with additional heavy cream for a golden finish.
09 - Bake for 16-18 minutes until golden brown on top and a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
10 - While scones cool, whisk together powdered sugar and lemon juice in a small bowl until smooth. The glaze should be thick but pourable; add more lemon juice if needed.
11 - Drizzle the glaze generously over the completely cooled scones. Allow glaze to set for 10-15 minutes before serving.
# Expert Suggestions:
01 -
- These scones strike that perfect balance between tender and substantial, not too heavy but definitely satisfying
- The lemon flavor wakes up your whole kitchen while they bake, making even gray mornings feel bright
02 -
- Cold butter is non negotiable here, warm butter will melt into the flour and youll lose those tender flaky layers
- Stop mixing as soon as the dough comes together, overworking develops gluten and makes tough scones
03 -
- Grate your lemon zest before cutting the fruit, youll get more aromatic oils that way
- If your kitchen is warm, chill the shaped scones for 15 minutes before baking to help them keep their height