Lemon Poppy Seed Scones (Print Version)
Tender lemon scones with poppy seeds, glazed for a sweet, tangy finish. Perfect for tea or breakfast.
# 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 baking powder
05 - 1/2 tsp salt
→ Wet Ingredients
06 - 1/2 cup cold unsalted butter, cubed
07 - 1/2 cup heavy cream, plus extra for brushing
08 - 1 large egg
09 - Zest of 2 lemons
10 - 2 tbsp fresh lemon juice
11 - 1 tsp vanilla extract
→ Glaze
12 - 1 cup powdered sugar, sifted
13 - 2-3 tbsp fresh lemon juice
14 - 1/2 tsp lemon zest (optional)
# Steps:
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, and salt until well combined.
03 - Add cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut in the butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together cream, egg, lemon zest, lemon juice, and vanilla extract until blended.
05 - Pour wet ingredients into dry ingredients. Stir gently with a fork until just combined. The dough should be slightly sticky but manageable. Do not overmix.
06 - Turn dough out onto a lightly floured surface. Pat into a 1-inch thick circle about 8 inches in diameter. Cut into 8 wedges and transfer to the prepared baking sheet, spacing them 2 inches apart.
07 - Brush the tops of scones with a thin layer of heavy cream for a golden finish.
08 - Bake for 16-18 minutes, or until scones are golden brown and a toothpick inserted into the center comes out clean. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
09 - While scones cool, whisk powdered sugar with 2 tablespoons lemon juice in a small bowl. Add more juice, 1 teaspoon at a time, until you reach a thick but pourable consistency. Stir in lemon zest if using.
10 - Drizzle glaze over cooled scones in a back-and-forth motion. Allow glaze to set for 10-15 minutes before serving.
# Expert Tips:
01 -
- The glaze transforms everything from ordinary breakfast into something that feels like a tiny celebration
- They come together faster than you think, and people will assume you spent all morning on them
02 -
- Touch your butter often while cutting it in, and if it starts feeling soft, pop the whole bowl in the freezer for 5 minutes
- The dough should look shaggy and slightly messy, not smooth and perfect
03 -
- Grate your butter instead of cubing it if you are struggling to get small pieces
- Use a microplane for the zest to avoid bitter white pith