Lemon Poppy Seed Scones (Printable version)
Buttery scones infused with lemon zest and poppy seeds offer a bright, tender, and crunchy bite.
# What you'll need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon poppy seeds
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
→ Wet Ingredients
07 - Zest of 2 lemons
08 - 1/2 cup cold unsalted butter, cubed
09 - 2/3 cup cold heavy cream, plus more for brushing
10 - 1 large egg
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon vanilla extract
→ Glaze
13 - 1 cup powdered sugar
14 - 2-3 tablespoons fresh lemon juice
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest until well combined.
03 - Add the cold, cubed butter to the dry mixture. Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together the heavy cream, egg, lemon juice, and vanilla extract until smooth.
05 - Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix. The dough should be slightly sticky but manageable.
06 - Turn the dough out onto a lightly floured surface and gently knead it 3-4 times to bring it together. Pat into a 1-inch thick circle. Cut into 8 wedges and place them on the prepared baking sheet, spacing about 2 inches apart.
07 - Brush the tops with a little extra cream. Bake for 16-18 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
08 - While scones cool on a wire rack, whisk together powdered sugar and lemon juice until smooth and drizzling consistency is reached.
09 - Drizzle the glaze over cooled scones. Allow glaze to set for 5 minutes before serving.
# Expert Advice:
01 -
- The texture walks this perfect line between tender inside and slightly crisp golden outside
- Fresh lemon zest makes these taste like sunshine regardless of the weather outside
02 -
- Cold ingredients are not optional here because warm butter creates dense scones instead of flaky ones
- Overmixing the dough develops gluten which makes scones tough instead of tender
03 -
- Grate lemon zest before juicing the lemons and keep them separate until mixing
- Space scones at least 2 inches apart so heat can circulate and edges crisp up