Lemon Poppy Seed Scones Recipe
Servings 8 scones
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
- 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
- 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
Serving: 1scone
