Lemon poppy seed scones (Printable Version)
Buttery scones with bright lemon and crunchy poppy seeds for a delightful treat any time.
# What You 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
# 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, baking powder, baking soda, salt, and lemon zest until evenly distributed.
03 - Add cold, cubed butter to the dry mixture. Use a pastry cutter or fingertips to work the butter into the flour 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 well combined.
05 - Pour the wet ingredients into the dry mixture. Stir gently with a spatula or wooden spoon just until the dough comes together. Do not overmix as this will result in tough scones.
06 - Turn the dough onto a lightly floured surface. Gently knead 3-4 times to bring it together, then pat into a 1-inch thick circle.
07 - Cut the circle into 8 equal wedges. Place wedges on the prepared baking sheet, spacing about 2 inches apart.
08 - Brush the tops of each scone with a thin layer of additional heavy cream for golden coloring.
09 - Bake for 16-18 minutes until tops are golden brown and a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely before glazing.
10 - Whisk together powdered sugar and lemon juice until smooth and pourable. Add more juice if needed for desired consistency. Drizzle generously over cooled scones.
# Expert Tips:
01 -
- These scones strike that perfect balance between tender inside and just enough crunch outside, the way a proper scone should be
- The lemon flavor is bright enough to wake you up but gentle enough that you could eat two without thinking twice
02 -
- Overworking the dough makes tough scones, so handle it as little as possible and trust that it will come together
- Cold ingredients are non-negotiable here, so pop your butter and cream in the freezer for 10 minutes if your kitchen runs warm
03 -
- Grate your lemon zest before you juice the lemons or youll find it nearly impossible to hold onto those slippery fruits
- If your dough feels impossibly sticky, chill it for 15 minutes before shaping