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
Lemon Poppyseed Scones
8
servings15
minutes30
minutes310
kcalLemon poppyseed scones offer a flawless balance of zesty lemon and nutty poppy seeds, all wrapped in a tender, buttery pastry nobody can resist.
Ingredients
- For the Scones
2 cups (240g) all-purpose flour
4 tablespoons granulated sugar
2-3 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon salt
zest of 1 lemon
1/4 cup cold butter, cut into small pieces
1 large egg + 1 egg yolk
1/2 cup whole milk, with extra for brushing
2-3 tablespoons heavy cream
- For the Lemon Glaze
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
Instructions
- Make the scones: Position the oven rack in the top third of the oven and line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, sugar, poppy seeds, baking powder, salt, and lemon zest until well combined.
- Work the chilled butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- In a separate bowl, whisk the egg, yolk, and milk until smooth. Pour this into the flour-butter mixture and stir with a fork until moist clumps form (it should be a very rough dough, not a smooth ball).
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into an 8-inch round, about 1-inch thick.
- Using a sharp knife, cut the round into 8 equal wedges. Transfer the scones to a large baking sheet lined with parchment paper. Brush the tops with heavy cream and place in the freezer for 15 minutes.
- Preheat the oven to 425ºF (220ºC).
- Brush the chilled scones with more cream, then bake for 15-18 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
- Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the glaze: While the scones are cooling, whisk the powdered sugar with 2 tablespoons of lemon juice and the vanilla extract until smooth. If the glaze is too thick, add more lemon juice, 1 teaspoon at a time, until it reaches the desired consistency.
- Once the scones have cooled, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes before serving. Enjoy!
Notes
- Grate the cold butter before rubbing it into the flour mixture for easier incorporation. I usually freeze it for even more flakiness.
- Add the dry ingredients and butter to a food processor and pulse until the mixture resembles crumbs. Then, work the liquids in by hand.
