Lemon Poppyseed Scones

Lemon poppyseed scones offer a flawless balance of zesty lemon and nutty poppy seeds, all wrapped in a tender, buttery pastry nobody can resist.

Each bite brings a harmonious blend of bright citrus and subtle crunch. And I’m telling you, it’s impossible to have just one.

Topped with a tangy-sweet lemon glaze, these scones add an extra layer of deliciousness to your snack time. Let’s dive in!

Why You’ll Love These Lemon Poppyseed Scones

Homemade Comfort: There’s something uniquely comforting about baking and enjoying homemade scones. And these are a breeze to recreate!

Perfect Buttery Texture: The chilled butter and careful mixing technique result in a tender and flaky scone that’s both satisfying and indulgent.

Elegant Presentation: The golden-brown scones with a glossy lemon glaze drizzle make for a visually appealing treat. And I just adore the little black flecks!

Ingredients

• Poppy Seeds: Tiny black seeds add a delightful crunch and nutty flavor. 

• Lemon Juice and Zest: Provide a bright, citrusy punch. The zest adds intense flavor to the scones, while the juice contributes tartness to the glaze.

• All-Purpose Flour: Creates structure and gives the scones their classic texture. Use bread flour for even taller, fluffier scones!

• Granulated Sugar: Sweetens the scones and helps with browning. 

• Baking Powder: The leavening agent that makes the scones rise and become fluffy.

• Salt: Essential for a well-balanced taste.

• Unsalted Butter: Creates a flaky, tender texture. Chilled butter is crucial for achieving the perfect scone consistency.

• Egg and Yolk: Bind the ingredients together, adding richness and a tender crumb.

• Whole Milk: Provides moisture and richness. 

• Heavy Cream: For brushing so they come out golden.

• Lemon Glaze: Powdered sugar, fresh lemon juice, and vanilla extract combine to create a sweet, tangy, and smooth glaze that perfectly complements the lemon poppy seed scones.

How to Make Lemon Poppyseed Scones

These lemon poppyseed scones showcase the simple joys of homemade baking. 

They’re perfect for brunch, book club, potlucks, or just because you’re in the mood for something sweet.

And yes, they really are a breeze to make.

1. PREP: Position the oven rack in the top third of the oven and line a baking sheet with parchment paper.

2. MIX: Whisk the flour, sugar, poppy seeds, baking powder, salt, and lemon zest until well combined.

3. COMBINE: Work the butter into the dry ingredients until it resembles coarse crumbs. Then add the egg, yolk, and milk and mix with a fork until moist clumps form.

4. KNEAD: Turn the dough onto a lightly floured surface and knead gently to bring it together. Pat it into an 8-inch round and cut it into 8 equal wedges.

5. CHILL: Transfer the scones to the prepared baking sheet, brush the tops with heavy cream, and freeze for 15 minutes.

6. BAKE: Brush the chilled scones with more cream, then bake at 425ºF (220ºC) for 15-18 minutes.

7. COOL: Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

8. WHISK: While the scones are cooling, whisk the glaze ingredients until smooth. Drizzle over the top, then leave it to set before serving. Enjoy!

Tips For the Best Lemon Poppyseed Scones

Don’t you just love how the bright lemon glaze drizzled on top of these bad boys makes them look like they came from a bakery.?

And the texture? Oh man, they’re so light and fluffy you’ll swoon.

Pair one (or, let’s be real, two) of these beauties with a steaming cup of tea or coffee, and you’ve got the perfect morning treat or afternoon pick-me-up.

And if you’ve never made scones before, don’t worry. These tips will help!

• Use cold butter. Use cold butter straight from the refrigerator to achieve a flaky texture in your scones.

• Grate butter. Grate the cold butter before rubbing it into the flour mixture for easier incorporation. I usually freeze it for even more flakiness.

• Chill the dough. I know it’s a pain, but the colder they are, the flakier they’ll be. So, don’t skip the chill time after portioning. 

• Adjust the glaze. If the lemon glaze is too thick, add more lemon juice; if it’s too thin, add more powdered sugar until you reach the desired consistency.

• Zest lemons. Zest the lemons before juicing them to make the process easier and to maximize the lemon flavor in your scones.

• Avoid overmixing. Mix the dough just until it comes together to prevent tough, dense scones.

• Use a food processor. Add the dry ingredients and butter to a food processor and pulse until the mixture resembles crumbs. Then, work the liquids in by hand.

• Variations. Try adding fresh blueberries, raspberries, or dried cranberries to the dough for a fruity twist.

How to Store

Baking these scones always brings a smile to my face. The simple act of mixing, kneading, and shaping the dough is so therapeutic. 

And the anticipation while they’re in the oven, filling the house with that tantalizing aroma? Heaven!

The good news is, they store surprisingly well. So you can easily double the recipe and save some for later.

To Store: Place cooled scones in an airtight container and keep at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days.

To Freeze: Freeze raw or baked (unglazed) scones on a baking tray until solid, then transfer to a freezer bag for up to 3 months. Thaw baked scones on the counter until soft. Bake frozen scones from frozen. Add an extra few minutes to the baking time. 

To Reheat: Warm the scones in a preheated 350°F oven for 5-7 minutes. Alternatively, microwave individual scones for 10-15 seconds. Add fresh glaze after reheating.

More Scone Recipes You Have to Try

Chocolate Chip Scones
Glazed Lemon Blueberry Scones
Strawberry Scones
Buttermilk Scones