Lemon Poppy Seed Scones (Print Version)
Bright scones bursting with lemon zest and poppy seed crunch, ideal for a fresh start to your day.
# What You'll Need:
→ 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 - 1/2 teaspoon 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 tablespoons fresh lemon juice
12 - 1 teaspoon vanilla extract
→ Glaze
13 - 1 cup powdered sugar
14 - 2-3 tablespoons fresh lemon juice
# Steps:
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 until well combined.
03 - Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together the heavy cream, egg, lemon juice, and vanilla extract until smooth.
05 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to 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. Cut into 8 wedges.
07 - Transfer the wedges to the prepared baking sheet, spacing them slightly apart. Brush the tops with a little extra cream.
08 - Bake for 16-18 minutes, or until golden brown. Transfer to a wire rack to cool completely.
09 - While scones cool, whisk powdered sugar with lemon juice until smooth and drizzle-consistency.
10 - Drizzle the glaze over cooled scones before serving.
# Expert Tips:
01 -
- The way your whole kitchen smells like a lemon grove while they bake is honestly worth it alone
- That perfect tender crumb that makes each bite feel like a tiny celebration
02 -
- Cold butter is absolutely essential, warm butter will disappear into the dough and you'll lose those flaky layers
- Work quickly once the wet ingredients hit the dry, the baking powder starts working immediately and you want to preserve those bubbles
03 -
- Grate your butter frozen and use it straight from the freezer for the flakiest results
- Chill your dough for 15 minutes before baking if your kitchen is warm, it helps scones keep their shape