Lemon Poppyseed Scones
Homemade Lemon Poppyseed Scones bursting with fresh lemon flavor and crunchy poppy seeds are perfect for brunch or special occasions.
Ingredients
For the Scones
- 2 cups all-purpose flour Use a high-quality brand for the best results. Can substitute with gluten-free 1:1 flour.
- 1 tablespoon baking powder This is the magic that makes your scones rise.
- 1/2 teaspoon salt Sea salt is best for this.
- 1/4 cup granulated sugar For a touch of sweetness.
- 1/2 cup unsalted butter, cold and cubed Ensure the butter is very cold for that flaky texture; can use a butter alternative if vegan.
- 1/4 cup poppy seeds Adds a delightful crunch.
- 1 large egg Brings richness and helps the dough come together.
- 1/2 cup milk Whole or any non-dairy alternative works well.
- 1 tablespoon lemon zest Fresh zest makes all the difference.
- 1/4 cup fresh lemon juice Freshly squeezed promises the brightest flavor.
For the Glaze
- 1 cup powdered sugar For the right sweetness to complement the scones.
- 1 tablespoon milk Adjust for the thickness of the glaze.
- 1 tablespoon lemon juice For that zing that ties the flavors together.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar until well blended.
- Add cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.
- Stir in poppy seeds, lemon zest, and lemon juice.
- In a separate bowl, whisk together the egg and milk. Add this to the flour mixture while mixing gently until just combined.
- Turn the dough out onto a floured surface and knead gently just until it holds together. Pat it into a disk about 1 inch thick.
- Use a sharp knife to cut the dough into wedges or use a biscuit cutter for round scones. Place them on the prepared baking sheet.
Baking
- Bake for 15-20 minutes or until the scones are golden brown on top and slightly firm to the touch.
- While the scones cool for a few minutes, mix together powdered sugar, milk, and lemon juice until smooth.
- Drizzle the glaze over the warm scones before serving.
Notes
Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. Can also freeze for up to a month. Refrigerate the dough for fresh baking later.