Lemon Poppy Seed Scones Recipe
If you’re dreaming of that perfect blend of tangy citrus, buttery crumb, and an irresistible crunch in every bite, you simply have to try these Lemon Poppy Seed Scones. With each round, golden wedge, you’re greeted by the unmistakable aroma of fresh lemon and the delightful speckling of poppy seeds. This bake is my go-to for welcoming sunny mornings or sharing an afternoon treat with friends, and once you experience the blissful marriage of zest, texture, and sweetness, it might just become your favorite too.
Ingredients You’ll Need
The beauty of Lemon Poppy Seed Scones lies in their simplicity—every ingredient is thoughtfully chosen to create the perfect texture and punchy, fresh flavor. Let’s look at what makes these scones truly special and why you’ll want to gather each item for the best results.
- All-purpose flour: Gives the scones their sturdy-yet-tender crumb, for that classic scone bite.
- Granulated sugar: Sweetens the dough and helps balance the tart lemon notes.
- Poppy seeds: Brings a gentle crunch and subtle nuttiness that pairs beautifully with citrus.
- Baking powder: Adds the rise and fluffiness every good scone needs.
- Salt: Enhances all the flavors and keeps things from tasting too flat or sweet.
- Cold unsalted butter (cubed): Essential for that flaky, tender scone texture—keep it cold for the best result.
- Lemon zest: Packs the real citrus punch and aroma that makes these scones unforgettable.
- Heavy cream: Enriches the dough and imparts a luxuriously moist crumb.
- Large egg: Binds the dough and adds richness.
- Vanilla extract: Brings a lovely warmth and rounds out the lemony freshness.
- Fresh lemon juice: Delivers extra brightness and keeps the crumb light.
- Powdered sugar (for glaze): Glazes the top for a sweet, crackly finish if you’d like to treat yourself.
- Extra lemon juice (for glaze): Balances the glaze and doubles down on that luscious lemony flavor.
How to Make Lemon Poppy Seed Scones
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 400°F. While that’s warming up, line a baking sheet with parchment paper—this keeps your scones from sticking and makes cleanup a breeze. Pull out all your ingredients now so everything is ready and within reach.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, poppy seeds, baking powder, and salt. This step helps evenly distribute all the dry ingredients, so every bite of your Lemon Poppy Seed Scones has the perfect whispers of lemon and that subtle, lovely crunch.
Step 3: Cut in the Butter and Lemon Zest
Add the cold cubed butter and lemon zest right into your flour mixture. This is where the magic starts! Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs. Tiny bits of butter are the secret to those signature flaky pockets in each scone.
Step 4: Combine the Wet Ingredients
In a separate small bowl, whisk together the heavy cream, egg, vanilla extract, and fresh lemon juice. This mixture creates a rich, luscious base that brings all the dry ingredients together without making the dough tough.
Step 5: Bring It All Together
Pour your wet mixture over the dry ingredients. Gently stir using a spatula or fork just until a shaggy dough forms—resist the urge to overmix! Working the dough too much can lead to tough scones, and we want our Lemon Poppy Seed Scones to be ultra-tender.
Step 6: Shape and Cut the Dough
Lightly flour your work surface, then tip out the dough. With gentle hands, pat it into a circle about 1 inch thick. Now, cut the circle into 8 triangle wedges. Those rustic edges promise crispness and charm, so don’t aim for perfection here—embrace the homemade look!
Step 7: Bake to Perfection
Arrange the wedges on your prepared baking sheet, leaving space between each for spreading. Bake in the preheated oven for 15 to 18 minutes. You’re looking for lightly golden tops and the irresistible scent of fresh lemon wafting through your kitchen. Cool slightly before glazing or serving.
Step 8: Glaze (Optional but Recommended!)
If you’re in the mood for that extra lemony burst, whisk together the powdered sugar with 1 to 2 tablespoons of lemon juice until smooth. Drizzle over the warm or cooled scones and watch them gleam! The glaze adds a sweet zing that truly brings Lemon Poppy Seed Scones to the next level.
How to Serve Lemon Poppy Seed Scones
Garnishes
Sprinkle fresh lemon zest or a tiny handful of extra poppy seeds over the finished scones for a festive look and an aroma that’ll wake up your senses. You can even finish with a thin slice of lemon on the side if you’re feeling fancy.
Side Dishes
Pair your Lemon Poppy Seed Scones with a dollop of sweet ricotta, clotted cream, or a swipe of tangy lemon curd. For a laid-back brunch, fresh berries or a simple fruit salad balance the sweetness with bright, juicy notes.
Creative Ways to Present
Turn a batch into a beautiful breakfast platter with edible flowers, small bowls of honey, and dainty teacups of your favorite brew. Split a scone and fill it with a spoonful of whipped mascarpone and raspberries for a special dessert twist that’ll impress any crowd.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Poppy Seed Scones in an airtight container at room temperature for up to two days. The scones are at their peak on day one, but they’ll still be satisfying if kept well-sealed to prevent drying out.
Freezing
Your Lemon Poppy Seed Scones freeze beautifully! Let them cool completely, then arrange in a zip-top bag or airtight container with parchment between layers. They’ll stay fresh for 2 to 3 months. Let them thaw at room temperature for about an hour before enjoying.
Reheating
For that just-baked warmth, pop a scone in the oven at 300°F for 5 minutes, or use a toaster oven. A short stint in the microwave (about 10–15 seconds) also works in a pinch, especially if you’re craving a quick, cozy breakfast.
FAQs
Can I use milk instead of heavy cream?
You can substitute whole milk for heavy cream if needed, but the scones might turn out a bit less rich and moist. The heavy cream really amps up the tenderness, so use it if possible for the ideal Lemon Poppy Seed Scones experience.
How do I keep my scones from being tough?
The trick is to handle the dough as little as possible and not to overmix once you add the wet ingredients. Work quickly with cold butter, and don’t worry if the dough looks a little rough—that’s the secret to flaky, tender Lemon Poppy Seed Scones.
Can I make these gluten-free?
Absolutely! Just substitute your favorite gluten-free all-purpose flour blend, ideally one that contains xanthan gum for structure. Check your baking powder to ensure it’s gluten-free as well, and you’re set for scones everyone can enjoy.
Are poppy seeds necessary, or can I leave them out?
You can omit the poppy seeds if you prefer (or substitute with chia seeds), but they do add that classic crunch and delicate flavor that make Lemon Poppy Seed Scones unique. Don’t be afraid to play around with seed swaps if you’re curious!
What’s the best way to zest a lemon?
Use a fine microplane or citrus zester, making sure to remove just the yellow part of the peel—not the bitter white pith underneath. Fresh zest makes all the difference in both aroma and taste, especially in a batch of Lemon Poppy Seed Scones.
Final Thoughts
I hope you’re inspired to whip up a batch of Lemon Poppy Seed Scones and share them with someone you love—if you don’t eat them all yourself first! There’s nothing quite like the joy of seeing those golden scones come out of the oven and knowing a tangy, citrusy treat awaits. Happy baking, and let these sunny scones add a splash of brightness to your day!
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Lemon Poppy Seed Scones Recipe
- Total Time: 33 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Delight in the bright flavors of Lemon Poppy Seed Scones, a perfect balance of citrus zing and buttery richness. These tender scones are a lovely addition to any breakfast or brunch spread.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Additional Ingredients:
- 6 tablespoons cold unsalted butter (cubed)
- 1 tablespoon lemon zest
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat the Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, poppy seeds, baking powder, and salt. Add cold butter and lemon zest, cutting them into the mixture until crumbly.
- Prepare Wet Mixture: In another bowl, whisk together cream, egg, vanilla, and lemon juice. Combine wet and dry ingredients to form a dough.
- Shape and Bake: Pat the dough into a circle, cut into wedges, and bake for 15–18 minutes until golden.
- Optional Glaze: Mix powdered sugar and lemon juice, then drizzle over the scones.
Notes
- Best enjoyed fresh but can be stored for up to 2 days.
- Handle the dough gently for a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 14g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
