Spring is in the air, and what better way to celebrate than with a batch of Lemon Poppy Seed Scones? These tender, buttery scones are bursting with bright lemon flavor and a delightful crunch from poppy seeds. They’re perfect for a sunny brunch, a cozy afternoon tea, or just because you deserve a treat. I’ve been tweaking this recipe to get that bakery-style touch at home, and I’m so excited to share it with you—including an optional twist with lemon emulsion for all you citrus lovers out there! If you’re a lover of scones, I HIGHLY recommend you check out my Coconut Scones with Vanilla Bean Glaze…they’re to DIE for! But on to these tasty little morsels.
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Why You’ll Love These Scones
These scones strike the perfect balance: flaky yet tender, sweet yet zesty, with those tiny poppy seeds adding a fun texture. They’re quick to whip up (under 30 minutes!) and don’t require fancy equipment—just a bowl, a pastry cutter, and your hands. Plus, they’re endlessly customizable—keep them classic or jazz them up with a lemon emulsion boost or even some blueberries (more on that later!)
Tips for Perfect Lemon Poppy Seed Scones
- Keep It Cold: Cold butter and cream are non-negotiable for that flaky texture. Pop your butter in the freezer for 10 minutes before starting if it’s softened.
- Don’t Overmix: Stir just until the dough comes together—overworking it makes scones tough.
- Lemon Emulsion Hack: If you’re using emulsion (I love LorAnn Oils!), start with 1 teaspoon in the scones and 1/2 teaspoon in the glaze. It’s stronger than extract, so a little goes a long way.
- Cutting Trick: Use a sharp knife and cut straight down—no twisting—to help the scones rise evenly.
- Storage: Store leftovers in an airtight container at room temp for 2 days, or freeze for up to 1 month. Reheat at 350°F for 5-10 minutes.
Variation Ideas
- Blueberry Twist: Fold in 1 cup (140-150g) fresh blueberries after mixing the wet and dry ingredients. They add a juicy pop that pairs beautifully with lemon.
- Double Lemon: Use emulsion in both the scones and glaze for an all-out citrus celebration.
- No Glaze: Skip the glaze and dust with powdered sugar for a simpler finish.
Why Lemon Emulsion?
Lemon emulsion is my secret weapon for next-level flavor. Unlike extract, it’s oil-based, so it doesn’t evaporate during baking, giving you a consistent, zesty taste. It’s perfect if you want that “wow” factor without adding more liquid to the dough. Find it at baking supply stores or online—it’s a game-changer!
Frequently Asked Questions (FAQs)
Can I use milk instead of heavy cream?
You can, but heavy cream gives these scones their rich, tender crumb. Milk will work in a pinch—just expect a slightly less indulgent texture.
What if I don’t have lemon emulsion?
No worries! The recipe is delicious with just zest and juice. You could also swap in 1 teaspoon lemon extract, though it’s less potent.
How do I know when the scones are done?
Look for a light golden color on top and a firm feel when you press gently. They’ll firm up more as they cool.
Can I make these ahead?
Yes! Shape the wedges, freeze them on the baking sheet, then transfer to a bag. Bake from frozen, adding 2-3 minutes to the time.
Are poppy seeds optional?
Technically, yes, but they add that classic crunch and visual appeal. Skip them if you’re not a fan—no other adjustments needed.
Serving Suggestions
These scones shine with a cup of Earl Grey tea or a frothy latte. Split them open and add a pat of butter or clotted cream for extra decadence. They’re also a hit at brunch alongside fresh fruit or a savory quiche—the lemon cuts through richer flavors beautifully.
Let’s Chat!
Have you tried these scones yet? Drop a comment below with your thoughts—did you go classic or add the emulsion? I’d love to hear your favorite scone flavor for future recipes. And if you snap a pic, tag me on Instagram [insert handle]—I can’t wait to see your bakes!
Happy baking, friends!
Lemon Poppy Seed Scones Recipe
Description
Ingredients
For the Scones
- 2 c. all-purpose flour, (240g)
- ⅓ c. granulated sugar, (65g)
- 1 Tbsp poppy seeds
- 1 Tbsp baking powder
- ½ tsp salt
- zest of 1 large lemon, about 1 tablespoon
- 6 Tbsp unsalted butter, cold and cubed, (85g)
- ½ c. heavy cream, plus extra for brushing (113g)
- 1 large egg
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tsp lemon emulsion, optional for extra zing
For the Glaze (Optional)
- ⅔ c. powdered sugar, (75g)
- 2 Tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp lemon emulsion
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat. This keeps cleanup easy and ensures even baking.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, salt, and lemon zest. The zest is key—it perfumes the dough with that fresh citrus aroma.
- Cut in the Butter: Add the cold, cubed butter and use a pastry cutter (or a fork) to work it into the dry mix until you’ve got pea-sized crumbs. Cold butter = flaky scones, so don’t skip this step!
- Combine the Wet Ingredients: In a small bowl, whisk the heavy cream, egg, lemon juice, vanilla, and—if using—1 teaspoon lemon emulsion. The emulsion adds a bold, bakery-style lemon flavor that doesn’t fade in the oven.
- Form the Dough: Pour the wet mixture into the dry ingredients and stir gently with a spatula until it just comes together. It’ll be shaggy and a bit sticky—that’s perfect.
- Shape the Scones: Turn the dough onto a lightly floured surface and pat it into a 1-inch-thick circle (about 7-8 inches wide). Cut into 8 wedges with a sharp knife, then transfer to your baking sheet, spacing them 2 inches apart. Brush the tops with a little extra cream for that golden finish.
- Bake: Bake for 18 to 20 minutes until lightly golden and firm. Let them cool on the sheet for 5 minutes, then move to a wire rack.
- Make the Glaze (Optional): Whisk ⅔ cup powdered sugar with 1 tablespoon lemon juice to start, adding up to 1 more tablespoon if needed for a light drizzle consistency. Stir in ½ teaspoon of lemon zest and ¼ teaspoon lemon emulsion for a subtle zesty lift. Drizzle sparingly over cooled scones.
- Enjoy! Serve warm with tea, coffee, or a smear of butter. They’re irresistible fresh from the oven!
Nutrition
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