Lemon Poppy Seed Scones
Brighten your mornings with these delightful Lemon Poppy Seed Scones, a bakery-style treat bursting with vibrant citrus flavor and a subtle crunch from poppy seeds. Each tender, flaky wedge is infused with freshly grated lemon zest and a dash of fresh lemon juice for a refreshing zing, while a buttery-rich base keeps them irresistibly moist. A drizzle of tangy lemon glaze takes these scones to the next level, making them the perfect pairing for your morning coffee or afternoon tea. Ready in under 40 minutes, this easy recipe is ideal for brunch gatherings or simple indulgence. Bring a touch of elegance to your table with these perfectly golden scones—sweet, zesty, and oh so satisfying!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.333 cup Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 2 tablespoons Poppy seeds
- 2 teaspoons Grated lemon zest
- 3 tablespoons Fresh lemon juice
- 0.5 cup Heavy cream (plus more for brushing tops)
- 1 whole Large egg
- 0.5 cup Powdered sugar
- 1 tablespoon Fresh lemon juice (for glaze)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the poppy seeds and grated lemon zest.
In a small bowl, whisk together the heavy cream, egg, and lemon juice. Pour this mixture into the dry ingredients and gently stir until the dough just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it into a cohesive ball. Flatten the dough into a 1-inch-thick disk.
Using a sharp knife or bench scraper, cut the disk into 8 equal wedges and arrange them on the prepared baking sheet, leaving a bit of space between each one.
Brush the tops of the scones with a small amount of heavy cream for a golden finish.
Bake in the preheated oven for 16-18 minutes, or until the scones are lightly golden and fully cooked through.
While the scones bake, prepare the glaze by whisking together the powdered sugar and 1 tablespoon of lemon juice until smooth.
Once baked, allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Drizzle the lemon glaze over the cooled scones and let it set for a few minutes before serving.
Nutrition Facts
Calories |
2816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 329.0 g | 120% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 131.9 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 430 mg | 33% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 589 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
