Lemon Poppy Seed Scones (Print Version)

Buttery scones with zesty lemon, crunchy poppy seeds, and a sweet citrus glaze for breakfast or tea.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon poppy seeds
04 - 1 tablespoon lemon zest (from 1 to 2 lemons)
05 - 2 teaspoons baking powder
06 - 1/4 teaspoon baking soda
07 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

08 - 1/2 cup unsalted butter, cold and cubed
09 - 2/3 cup heavy cream, plus extra for brushing
10 - 1 large egg
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon vanilla extract

→ Glaze

13 - 3/4 cup powdered sugar, sifted
14 - 2 to 3 tablespoons freshly squeezed lemon juice

# Preparation Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt.
03 - Add cold, cubed butter to dry ingredients. Using a pastry cutter or fingertips, incorporate butter until mixture appears as coarse crumbs.
04 - In a separate bowl, whisk heavy cream, egg, lemon juice, and vanilla extract until smooth.
05 - Pour wet ingredients into dry mixture and gently stir just until combined, avoiding overmixing.
06 - Turn dough onto a lightly floured surface and pat into a 1-inch thick round.
07 - Cut dough into 8 wedges and place on the prepared baking sheet with slight spacing between pieces.
08 - Lightly brush the tops of the scones with additional heavy cream.
09 - Bake for 18 to 20 minutes until golden brown and cooked through. Transfer to a wire rack to cool.
10 - Whisk powdered sugar with enough lemon juice to create a thick but pourable glaze.
11 - Drizzle glaze over cooled scones and allow to set before serving.

# Expert Advice:

01 -
  • They're genuinely foolproof if you keep the dough cold and don't overthink the mixing.
  • The combination of lemon zest and poppy seeds feels fancy but tastes comforting, like you're treating yourself without the fuss.
  • A batch disappears faster than you'd expect, which honestly says everything.
02 -
  • Overmixing is the enemy—the dough should look almost shaggy, and a few small streaks are fine; they'll incorporate on their own.
  • Everything cold—butter, cream, your hands if they're warm—changes the outcome from mediocre to memorable.
  • Lemon juice in the wet mixture is subtle but essential; it brightens the entire flavor profile and keeps the scones from tasting one-dimensional.
03 -
  • If your hands run warm, chill them under cold water before working with the dough—it genuinely makes a difference in how tender the final scones are.
  • Don't skip the sifted powdered sugar for the glaze; it creates a smooth, elegant finish that just melts slightly over the warm scones.

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