Lemon Poppyseed Scones
Bright, buttery, and bursting with citrus, these lemon poppyseed scones are crisp-edged, pillowy in the middle, and finished with a zippy lemon glaze. A bit of crunch from the poppy seeds, a tender crumb, and enough lemon to make your kitchen smell like an afternoon tea party.
8
scones
Ingredients
Lemon Poppyseed Scones
- 2 cups (250 g) all-purpose flour spooned and leveled
- 1/2 cup (100 g) granulated sugar
- 1 1/2 tbsp (15 g) poppy seeds
- 1 tbsp (12 g) baking powder
- 1/2 tsp (2.5 g) salt
- 2 tbsp lemon zest from about 2 lemons, finely grated
- 1/2 cup (113 g) cold unsalted butter cut into small cubes
- 1 large egg
- 1 large egg yolk
- 1/2 cup (120 ml) whole milk
To Finish
- 2 tbsp (30 ml) heavy cream for brushing tops
Lemon Glaze
- 1 cup (120 g) powdered sugar sifted
- 2–3 tbsp (30–45 ml) fresh lemon juice plus more to adjust consistency
- 1/2 tsp (2.5 ml) vanilla extract
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Pastry Cutter or Fork
Instructions
- Line a baking sheet with parchment paper. Position oven rack in the top third of your oven.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, salt, and lemon zest until evenly combined and fragrant.
- Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it looks like coarse crumbs with some larger pea-sized pieces.
- In a separate bowl, whisk together the egg, egg yolk, and milk until smooth.
- Pour the wet ingredients over the dry mixture. Stir with a fork just until the dough comes together in shaggy clumps.
- Turn the dough out onto a lightly floured surface. Gently press and fold it over itself a few times until it holds together. Shape into a round about 8 inches wide and 1 inch thick.
- Cut into 8 wedges and transfer to the prepared baking sheet. Brush the tops with heavy cream.
- Place the baking tray in the freezer for 15 minutes while you preheat your oven to 425°F (220°C).
- Bake for 15–18 minutes, until golden on top and around the edges. Let cool on the pan for 5 minutes, then transfer to a wire rack.
- For the glaze, whisk together sifted powdered sugar, lemon juice (add 2 tbsp first, then more as needed), and vanilla extract until smooth. Drizzle over cooled scones and let set for a few minutes before serving.
Notes
These scones are best warm the day they're baked, but they store well. Once cool, keep in an airtight container for up to 2 days (reheat gently in the microwave or oven). Freeze baked and cooled scones for up to 2 months; reheat in a 300°F oven for 10 minutes. For unbaked scones, freeze after slicing and bake from frozen, adding 2–3 minutes to the bake time.
Try orange or grapefruit zest instead of lemon for a twist. Add nuts, or a handful of white chocolate chips for sweetness. You can substitute plant-based milk for whole milk if desired. Glaze thickness is up to you!
Nutrition
Calories: 320kcal | Carbohydrates: 46g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 230mg | Potassium: 100mg | Fiber: 1g | Sugar: 19g | Vitamin A: 430IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1.8mg