Description
These Zesty Lemon Poppy Seed Scones are light, tender, and bursting with fresh citrus flavor, perfect for a cozy breakfast, weekend brunch, or an afternoon tea treat. With a delicate crunch from poppy seeds and a sweet lemon glaze, they are easy to make and sure to impress anyone at your table.
Ingredients
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2 cups all-purpose flour
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1/3 cup granulated sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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6 tablespoons unsalted butter, cold and cut into small cubes
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2 tablespoons poppy seeds
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1 tablespoon lemon zest (from about 1 large lemon)
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2/3 cup heavy cream, plus extra for brushing
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1 large egg
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract (optional)
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1 cup powdered sugar
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2–3 tablespoons fresh lemon juice
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and poppy seeds.
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Add cold butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs.
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In a small bowl, combine heavy cream, egg, lemon zest, and vanilla extract.
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Pour wet ingredients into dry ingredients and gently mix until dough comes together.
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Turn dough onto a lightly floured surface and knead gently 2-3 times. Pat into a 1-inch thick circle.
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Cut dough into 8 wedges and place on prepared baking sheet. Brush tops with cream.
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Bake for 18-22 minutes, or until lightly golden and a toothpick comes out clean.
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Mix powdered sugar with lemon juice to make glaze, adjusting consistency as needed.
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Cool scones slightly and drizzle with glaze before serving.
Notes
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Keep butter cold for flaky scones.
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Avoid overmixing dough to prevent toughness.
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Scones are best served the day they are baked, but can be reheated gently.
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Add-ins like blueberries, white chocolate chips, or nuts can be incorporated for variation.
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Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes