Lemon Poppyseed Scones
These Lemon Poppyseed Scones are tender, buttery, and bursting with bright citrus flavor. Fresh lemon zest and crunchy poppy seeds add a light, refreshing contrast to the soft, flaky crumb. They’re perfect for breakfast, brunch, or a cozy afternoon treat with coffee or tea.
Ingredients
For the Scones
- 2½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp poppy seeds
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter cubed
- ⅔ cup heavy cream or whole milk
- 1 large egg
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Lemon Glaze (Optional but Recommended)
- 1 cup powdered sugar
- 2 –3 tbsp fresh lemon juice
- ½ tsp lemon zest
Instructions
Step 1: Preheat and Prep
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, and salt.
Step 3: Cut in the Butter
- Add cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to work butter in until the mixture resembles coarse crumbs with pea-sized pieces.
- This step creates flaky layers.
Step 4: Mix Wet Ingredients
- In a separate bowl, whisk cream, egg, lemon juice, lemon zest, and vanilla until combined.
Step 5: Combine Gently
- Pour wet ingredients into the dry mixture. Stir just until dough comes together. Do not overmix.
- The dough should look slightly shaggy.
Step 6: Shape the Dough
- Turn dough onto a lightly floured surface. Gently pat into an 8-inch circle about 1 inch thick.
- Cut into 8 wedges using a sharp knife.
Step 7: Bake
- Place scones on prepared baking sheet, spaced apart.
- Bake for 18–22 minutes, until lightly golden on the edges and set in the center.
Step 8: Cool and Glaze
- Let scones cool for 10 minutes.
- Whisk glaze ingredients until smooth and drizzle over cooled scones.
Video
Notes
📝 Notes
- Use cold butter for flaky lemon poppyseed scones.
- Fresh lemon zest gives the best flavor; avoid bottled juice.
- Do not overmix the dough to keep scones tender.
- Heavy cream can replace milk for richer scones.
- Freeze unbaked scones and bake straight from frozen.
- Store baked scones in an airtight container up to 2 days.
- Add a simple lemon glaze for extra sweetness if desired.
🍽️ Nutrition Facts (Per Serving)
Calories: 320 kcal,Carbohydrates: 38 g,
Fiber: 1.5 g,
Sugars: 14 g,
Protein: 6 g,
Fat: 16 g,
Saturated Fat: 9 g,
Cholesterol: 70 mg,
Sodium: 260 mg,
Potassium: 110 mg,
Calcium: 80 mg,
Iron: 2 mg