Lemon Poppy Seed Scones (Printable View)
Buttery scones bursting with bright lemon and a crunch of poppy seeds, perfect for any time of day.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon poppy seeds
04 - 1 tablespoon lemon zest (from about 2 lemons)
05 - 2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon 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 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon pure vanilla extract
→ Optional Glaze
13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons fresh lemon juice
# How to Make It:
01 - Set oven to 400°F and prepare a baking sheet by lining it 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 to the dry ingredients; use a pastry cutter or fingertips to work the butter in until the mixture resembles coarse crumbs.
04 - Whisk together the heavy cream, egg, lemon juice, and vanilla extract in a separate bowl.
05 - Pour the wet mixture into the dry ingredients and stir gently just until combined, avoiding overmixing.
06 - Turn the dough onto a lightly floured surface and form into a 1-inch thick round disk. Cut into 8 equal wedges and place them on the prepared baking sheet.
07 - Lightly brush the tops of the scones with additional heavy cream.
08 - Bake for 16 to 18 minutes or until the scones are golden brown. Remove and cool on a wire rack.
09 - Whisk powdered sugar and lemon juice until smooth, then drizzle over cooled scones before serving.
# Expert Suggestions:
01 -
- They come together in under 35 minutes, so you can surprise someone with warm, homemade scones without the stress.
- The balance of tangy lemon and subtle sweetness from the poppy seeds feels almost fancy, but honestly, the technique is so straightforward that even nervous bakers feel like heroes.
- One batch makes eight perfect scones, which means breakfast for a small crowd or enough to freeze for those mornings when you want that bakery moment at home.
02 -
- Temperature matters more than you think. Cold butter and cool hands keep the scones tender. If your kitchen is very warm, chill your bowl and flour before starting.
- Don't skip weighing ingredients. Baking is chemistry, and a packed cup of flour can ruin the whole batch. If you don't have a scale, spoon the flour loosely into your measuring cup.
- The moment you see the glaze starting to set on the cooled scones is when they taste best—that contrast between the crumbly interior and the slight sweetness of the glaze is what makes people ask for seconds.
03 -
- Chill your mixing bowl in the freezer for 10 minutes before starting—this keeps the butter cold and gives you more control over the dough.
- For extra crunch and visual appeal, sprinkle coarse sugar (also called sanding sugar) on top of each scone just before baking. It won't dissolve completely, creating a beautiful sparkle and subtle crunch.
- If you want a citrus twist, swap the lemon zest for orange zest or use half and half—the same magical texture applies.