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Lemon Poppy Seed Scones

Delightful and tender scones bursting with zesty lemon flavor and crunchy poppy seeds, perfect for breakfast or tea time.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: American, British
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Scones
  • 1/2 cup unsalted butter, cold It's essential to have your butter chilled to create flaky layers. I recommend using high-quality butter like Kerrygold for a rich flavor.
  • 2 1/2 cups all-purpose flour Substitute with gluten-free flour if needed.
  • 1/2 cup granulated sugar Feel free to adjust this to taste or substitute with coconut sugar for a touch of caramel flavor.
  • 1 tablespoon baking powder Crucial for achieving lift in the scones.
  • 1 tablespoon poppy seeds Provides a nutty crunch and a visually appealing contrast.
  • 1/2 teaspoon kosher salt Balances the sweetness of the scones.
  • 1/2 cup heavy whipping cream Adds richness to the dough. Make sure it’s cold!
  • 2 large eggs, room temperature Helps with the binding of ingredients.
  • 1 tablespoon lemon juice, freshly squeezed Brightens the flavor.
  • 1 teaspoon lemon zest Brings out that vibrant lemon essence.
  • 2 tablespoons heavy whipping cream (for topping) A little brush before baking gives your scones a beautiful golden finish.
  • 1 cup confectioners’ sugar (for glaze) Sweetens the scones and adds a touch of elegance.
  • 2-3 tablespoons lemon juice (for glaze) Adjust the amount to achieve your desired glaze consistency.

Method
 

Preparation
  1. Preheat your oven to 425°F. Line a large baking sheet with parchment paper and set aside.
  2. Grate the cold butter using a box grater onto a sheet of parchment paper. Place it in the freezer to chill while you prep the other ingredients.
  3. In a large bowl, whisk together the flour, sugar, baking powder, poppy seeds, and salt.
  4. Remove the grated butter from the freezer and mix it into the dry ingredients until you achieve a coarse crumb texture.
  5. In another bowl, whisk together the heavy cream, eggs, lemon juice, and lemon zest. Pour this mixture into the dry ingredients and stir until just combined.
  6. Turn the dough out onto a lightly floured surface and knead gently a few times to bring it together. Shape it into a circle about 3/4 inch thick on the baking sheet and cut into 6-8 wedges.
  7. In a small bowl, whisk a bit more heavy cream and brush it over the scone wedges.
  8. Bake the scones for 18-23 minutes, or until they’re golden brown and a toothpick inserted into the middle comes out clean.
  9. While the scones cool, whisk together the confectioners’ sugar and lemon juice until you reach your desired consistency. Drizzle it over the cooled scones.

Notes

For a deeper citrus flavor, consider adding some orange zest alongside the lemon. Make sure not to overwork the dough; this will keep your scones tender.