Lemon Poppy Seed Scones
Deliciously fluffy Lemon Poppy Seed Scones, perfect for breakfast or tea time, combining zesty lemon and nutty poppy seeds.
Ingredients
Essential Ingredients
- 1/2 cup unsalted butter, cold Use high-quality butter for the best flavor. Keep it cold for a flakier scone.
- 2 1/2 cups all-purpose flour Opt for a good brand like King Arthur or Gold Medal.
- 1/2 cup granulated sugar You can substitute with coconut sugar for a healthier option.
- 1 tablespoon baking powder Ensure it's fresh for the best rise.
- 1 tablespoon poppy seeds These add crunch and a unique flavor.
- 1/2 teaspoon kosher salt Enhances sweetness and balances flavors.
- 1/2 cup heavy whipping cream For richness; make sure it’s cold when mixing.
- 2 large eggs, room temperature This helps with better emulsification.
- 1 tablespoon lemon juice, freshly squeezed Fresh is best for that vibrant flavor.
- 1 teaspoon lemon zest Adds a concentrated lemon aroma—use a microplane for the finest zest!
- 2 tablespoons heavy whipping cream (for topping) Adds a nice sheen.
- 1 cup confectioners’ sugar (for glaze) Sweetens and makes the glaze thick and delicious.
- 2-3 tablespoons lemon juice (for glaze) Adjust for your desired glaze consistency.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking.
- Grate the cold butter on a piece of parchment paper and pop it in the freezer while you prep the other ingredients.
- In a large bowl, whisk together the flour, sugar, baking powder, poppy seeds, and salt until evenly combined.
- Integrate the cold grated butter into the dry mixture until it resembles coarse crumbs.
- In another bowl, whisk together the heavy cream, eggs, lemon juice, and lemon zest until fully combined.
- Pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix; lumps are okay.
- Turn the dough onto a floured surface, patting it into a circle about 3/4 inch thick. Cut into 6-8 wedges and separate them slightly on the lined baking sheet.
- Gently brush the tops of the scones with heavy cream for a shiny finish.
- Bake for 18-23 minutes or until golden brown—the bottoms should be slightly browned.
- While the scones are baking, whisk together confectioners’ sugar and lemon juice until smooth, adjusting the consistency as desired. Drizzle over warm scones once baked.
Notes
For fluffier scones, make sure not to over-mix the dough. Store uneaten scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.