Zesty Lemon Poppy Seed Scones (Printable)

Tender scones bursting with fresh lemon zest and crunchy poppy seeds, perfect for any time.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon poppy seeds
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 1/2 cup cold unsalted butter, cubed
08 - Zest of 2 lemons
09 - 2/3 cup heavy cream, plus extra for brushing
10 - 1 large egg
11 - 1 teaspoon vanilla extract
12 - 2 tablespoons fresh lemon juice

→ Optional Glaze

13 - 3/4 cup powdered sugar
14 - 1 to 2 tablespoons fresh lemon juice

# How to Make It:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
03 - Add cold butter and lemon zest to the dry mixture. Use a pastry cutter or fingertips to blend until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk heavy cream, egg, vanilla extract, and lemon juice until combined.
05 - Pour wet ingredients into dry ingredients and gently stir with a fork until just combined; avoid overmixing.
06 - Turn dough onto a floured surface. Pat into a 1-inch thick round, cut into 8 wedges, and arrange on prepared baking sheet.
07 - Lightly brush the tops of scones with additional heavy cream.
08 - Bake for 16 to 18 minutes until golden brown. Allow to cool slightly on a wire rack.
09 - Whisk powdered sugar with lemon juice until a drizzle consistency is reached and drizzle over warm scones.

# Expert Suggestions:

01 -
  • The lemon zest and juice make every bite taste fresh and awake, not heavy or boring.
  • Poppy seeds add a tiny crunch that keeps your mouth interested between sips of tea.
  • You can have warm scones on the table in half an hour without breaking a sweat.
  • The optional glaze turns them into something that looks like you tried harder than you did.
02 -
  • Do not overmix the dough or your scones will turn out dense and tough instead of tender.
  • Keep the butter ice cold and work fast so it doesnt melt into the flour before baking.
  • If you skip the lemon zest and only use juice, you lose most of the lemon flavor.
03 -
  • Zest the lemons before you juice them, its nearly impossible to do it the other way around.
  • If your kitchen is hot, chill the flour and bowl for ten minutes before starting so the butter stays cold.
  • Brush the tops with cream right before baking, not earlier, or it soaks in and does nothing.

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