Lemon Poppy Seed Scones (Printable)

Tender scones with zesty lemon, crunchy poppy seeds, and a sweet citrus glaze for a delightful treat.

# What You'll 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 1–2 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 cold unsalted butter, 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

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together the flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt in a large bowl.
03 - Add the cold, cubed butter to the dry mixture. Using a pastry cutter or fingertips, incorporate until the mixture resembles coarse crumbs.
04 - Whisk the heavy cream, egg, lemon juice, and vanilla extract in a separate bowl until combined.
05 - Pour the wet ingredients into the dry mixture. Stir gently just until combined; avoid overmixing.
06 - Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick round.
07 - Cut the round into 8 wedges and place them evenly spaced on the prepared baking sheet.
08 - Brush the tops of the wedges lightly with 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 reach a thick but pourable consistency.
11 - Drizzle the glaze over cooled scones and allow to set before serving.

# Expert Advice:

01 -
  • They bake in under 20 minutes, so you can have warm scones before your second cup of coffee finishes steeping.
  • The lemon-poppy combination tastes sophisticated but the method is surprisingly forgiving, even for baking novices.
  • A single batch yields eight perfect scones that stay tender for days if you can resist eating them all at once.
02 -
  • Cold butter is everything—if your kitchen is warm, chill your bowl and utensils too, because warm butter makes tough, dense scones instead of tender ones with flaky layers.
  • Overmixing is the number one enemy; stir just until the dry and wet ingredients come together, even if the dough looks slightly shaggy.
  • The glaze thickens as it sits, so make it slightly thinner than you think it should be, then let it set for a minute before deciding if you need to add more lemon juice.
03 -
  • Weigh your ingredients if possible—baking is chemistry, and ounces are more reliable than cups, which can vary based on how you scoop flour.
  • If you want extra richness, substitute half the heavy cream with crème fraîche for a subtle tang that plays beautifully with the lemon.

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