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Lemon Poppy Seed Scones

Indulge in these light and luscious Lemon Poppy Seed Scones, perfectly balancing tart lemon and sweet glaze for a delightful treat.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Brunch
Cuisine: British
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour Use unbleached if possible for a more natural taste.
  • 0.5 cup granulated sugar Adjust depending on your sweetness preference.
  • 1 tablespoon baking powder This will give your scones that fluffy lift.
  • 1 tablespoon poppy seeds They add crunch and are a wonderful source of nutrients.
  • 0.5 teaspoon kosher salt Enhances all the other flavors.
Wet Ingredients
  • 0.5 cup heavy whipping cream Chill it beforehand for best results.
  • 2 large eggs Room temperature eggs blend more smoothly into your batter.
  • 1 tablespoon lemon juice, freshly squeezed Freshness matters!
  • 1 teaspoon lemon zest Use zest from organic lemons for an intense lemony flavor.
For Topping and Glaze
  • 2 tablespoons heavy whipping cream For brushing on top before baking.
  • 1 cup confectioners sugar For glaze, sweeten things up!
  • 2-3 tablespoons lemon juice Adjust for your desired sweetness and tanginess.
Butter
  • 0.5 cup unsalted butter, cold Use high-quality butter for rich flavor.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Grate the cold butter onto a sheet of parchment paper and freeze for about 10 minutes.
  3. In a large mixing bowl, whisk together flour, sugar, baking powder, poppy seeds, and salt until well combined.
  4. Remove grated butter from the freezer and mix into the dry ingredients until it resembles coarse crumbs.
  5. In a separate bowl, whisk together heavy cream, eggs, lemon juice, and lemon zest.
  6. Pour the wet ingredients into the dry mixture, stirring until just combined; a few lumps are fine.
  7. Turn the dough out onto a lightly floured surface and shape it into a circle about 3/4 inch thick.
  8. Cut the dough into 6-8 wedges and separate them for even baking.
  9. Brush the tops with additional heavy cream.
Baking
  1. Bake in the preheated oven for 18-23 minutes or until golden brown.
  2. While the scones are baking, whisk together confectioners' sugar and lemon juice for glaze.
  3. Once baked, drizzle the glaze over warm scones and let cool slightly before serving.

Notes

Using cold ingredients helps to create flaky layers. Don't overwork the dough to avoid tough scones. Store in an airtight container at room temperature for up to 3 days or freeze before glazing.