Lemon Poppy Seed Scones (Print Version)

Fluffy scones with vibrant lemon zest and crunchy poppy seeds, perfect for breakfast or afternoon tea.

# 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 finely grated lemon zest
05 - 2 tsp baking powder
06 - 1/4 tsp baking soda
07 - 1/2 tsp salt

→ Wet Ingredients

08 - 1/2 cup cold unsalted butter, cubed
09 - 2/3 cup cold heavy cream
10 - 1 large egg
11 - 2 tbsp freshly squeezed lemon juice
12 - 1 tsp vanilla extract

→ Glaze

13 - 1/2 cup powdered sugar
14 - 1-2 tbsp freshly squeezed lemon juice

# 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, lemon zest, baking powder, baking soda, and salt.
03 - Add cold butter cubes. Using a pastry cutter or your fingertips, cut butter into the dry ingredients until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together cream, egg, lemon juice, and vanilla extract.
05 - Pour wet ingredients into the dry mixture. Stir gently with a fork until just combined. Do not overmix.
06 - Turn dough onto a lightly floured surface. Gently knead a few times to bring together. Pat into a 1-inch thick circle.
07 - Cut into 8 wedges and carefully transfer to the prepared baking sheet.
08 - Brush tops with extra cream. Bake for 16-18 minutes until golden brown and cooked through.
09 - Let scones cool on a wire rack until mostly cooled.
10 - Whisk together powdered sugar and lemon juice until smooth. Drizzle over scones.

# Expert Tips:

01 -
  • These scones walk that perfect line between tender and crumbly, with a texture that makes you want to linger over every bite
  • The lemon flavor comes through so clearly it's like eating sunshine, especially when they're still warm from the oven
02 -
  • Overworking the dough is the fastest way to turn tender scones into hockey pucks, so trust the process and stop mixing early
  • Room temperature butter will not give you the same flaky results, so pop it in the freezer for 10 minutes if you're working in a warm kitchen
03 -
  • Freeze the butter for 15 minutes before starting and grate it into the flour for the most even distribution
  • Chill your shaped scones on the baking sheet for 15 minutes before baking for extra tall, flaky results

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