Lemon Poppyseed Scones are a bright, tender treat with fresh lemon flavor and a delightful crunch from poppy seeds, perfect anytime you're craving something sweet and tangy. If you enjoy fruity, bakery-style scones, you might also love our Strawberry Cream Cheese Scones or Rhubarb Scones!
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Why You'll Love This Recipe
This recipe combines simple ingredients and a straightforward process to create delicious lemon poppy seed scones:
- Simple Ingredients: Uses common baking staples readily available in most kitchens.
- Easy Technique: Requires minimal steps and hands-on time, perfect for beginner bakers.
- Balanced Flavor: The sweetness of the sugar is perfectly complemented by the zesty lemon and the subtle nuttiness of the poppyseeds.
Lemon Poppyseed Scones Ingredients
- All-Purpose Flour: Provides the base structure for the scones.
- Sugar: Sweetens the scones and contributes to their crumbly texture.
- Baking Powder: Leavens the scones, creating a light and airy interior.
- Lemon Zest: Adds a burst of bright citrus flavor.
- Heavy Cream: Creates a moist and tender dough, contributing to a richer flavor.
- Poppy Seeds: Add a delightful textural contrast and a subtle nutty flavor.
- Powdered Sugar: For the lemony glaze.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make This Scone Recipe
- Preheat your oven to 400F and line a rimmed baking sheet with parchment paper, or spray with non stick cooking spray.
- In a medium sized mixing bowl, add the flour, brown sugar, granulated sugar, baking powder, baking soda, and salt.
Cut In The Butter
- Add in the softened, cubed butter and cut into the flour using your hands or a pastry cutter.
- Mix the poppyseeds so that they're evenly distributed.
- Add the egg, lemon juice, lemon zest, milk, and vanilla extract to the well in the dry ingredients. Mix ingredients together until a dough ball forms.
Shape Dough Into Wedges
- On a clean work surface, shape the ball of dough into a flat disc and cut into 6 equal wedges.
PRO TIP: Handle dough gently, you will not be kneading like bread, just simply folding the dough over on itself until the flour is blended and the ball holds together. The trick to flakey scones it to not over mix.
Bake and Glaze Lemon Poppyseed Scones
- Transfer dough wedges to the baking sheet. Brush with melted butter and sprinkle with sugar Bake for 10 to 12 minutes in preheated oven.
- Remove and set on a cooling rack to cool completely before glazing.
- Prepare the Lemon Glaze while the poppy seed scones are cooling. Wait until they are completely cooled before drizzling with the lemon glaze, so that it does not melt.
Serving Suggestions
These delightful scones are a welcome addition to any brunch spread. Pair them with scrambled eggs, fresh fruit salad, and a mimosa for a celebratory start to the day. Don't forget the coffee or a refreshing glass of iced tea!
Related Recipes
- Irish Soda Bread with Raisins
- Tsoureki Bread with Red Easter Eggs
- Hungarian Nut Roll Recipe
- New Orleans Beignets
- Italian Panettone (Christmas Bread)
Substitutions and Variations
Here are a few scrumptious variations making this lemon poppyseed scones recipe:
- You can substitute sour cream for the heavy cream in a pinch. The scones will be slightly denser but still delicious.
- For stronger lemon flavor, add 1 teaspoon of lemon extract along with the wet ingredients.
- Milk can be used instead of heavy cream, but the scones will be slightly less rich and moist.
Tips for Success
- Use cold butter: This helps create a flaky texture in the scones.
- Don't overmix the dough: Overmixing can lead to tough scones. Mix just until the ingredients are combined.
- Chill the dough briefly before shaping: This helps prevent the scones from spreading too much while baking.
- Preheat your oven properly: A preheated oven ensures even baking.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
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- Rimmed Baking Sheet & Rack Set
- Silpat Mat
- Parchment Paper Baking Sheets
Storage Options
- Leftover scones can be stored at room temperature in an airtight container for up to 2 days.
- Scones can also be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
You can heavy cream for the milk. The scones will be a little fluffier like cake though.
Lemon zest is what truly gives these scones their bright citrus flavor. If you don't have any on hand, you can substitute 1 teaspoon of lemon extract, but the flavor won't be quite as vibrant.
A slightly dry dough is typical for scones, but if it seems excessively crumbly and difficult to handle, you can try adding a tablespoon of additional heavy cream or milk, one tablespoon at a time, until the dough just comes together. Be careful not to overmix though!
More Bread Recipes
- Irish Soda Bread with Raisins (Spotted Dog)
- Traditional Irish Soda Bread
- Irish Wheaten Bread Made With American Flours
- Russian Easter Bread (Kulich)
Get the Recipe!
Lemon Poppy Seed Scones
Ingredients
Lemon Poppy Seed Scones
- 2 cup Flour
- ¼ cup Sugar
- ⅛ cup Brown sugar light
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Butter unsalted, cubed or grated.
- 2 tablespoon Poppy seeds
- ¼ cup Lemon juice fresh squeezed
- 1 teaspoon Lemon zest fresh zested
- ¼ cup Milk
- 1 teaspoon Vanilla extract
- 3 tablespoon Butter melted optional
- 3 tablespoon Sugar coarse, for sprinkling on tops of dough.
Lemon Glaze
- 1 cup Powdered sugar
- 2 tablespoon Lemon juice fresh
- ½ teaspoon Lemon zest
Instructions
Lemon Poppy Seed Scones
- Preheat the oven to 400 ℉, and either line a rimmed baking sheet with parchment paper, a Silpat mat, or spray with non stick cooking spray.
- In a medium sized mixing bowl, add the flour, brown sugar, granulated sugar, baking powder, baking soda, and salt.2 cup Flour, ¼ cup Sugar, ⅛ cup Brown sugar, 1 teaspoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt
- Add in the softened, cubed butter and cut into the flour using your hands or a pastry cutter.PRO TIP: Freeze the butter, the grate it with a box grater. Then, add to the flour mixture and simply toss to coat with the dry ingredients. Makes cutting in butter a breeze!½ cup Butter
- Mix in the poppy seeds so that they are evenly distributed. Make a well in the middle of the dry ingredients.2 tablespoon Poppy seeds
- Add the egg, lemon juice, lemon zest, milk, and vanilla extract to the well in the dry ingredients.¼ cup Lemon juice, 1 teaspoon Lemon zest, ¼ cup Milk, 1 teaspoon Vanilla extract
- Mix ingredients together until a dough ball forms.
- On a clean work surface, shape the ball of dough into a flat disc about 1" to 1½" thick, and about 9" to 10" wide. Cut into 6 equal wedges.
- Transfer dough wedges to the prepared rimmed baking sheet. Brush with melted butter and sprinkle with sugar (optional). Bake for 10 to 12 minutes in preheated oven.3 tablespoon Butter, 3 tablespoon Sugar
- Remove and set on a cooling rack. Prepare the Lemon Glaze while cooling.
Lemon Glaze
- Mix the powdered sugar with the lemon juice and lemon zest in a small bowl. Use enough lemon juice so that the icing runs from a spoon in a trickle, then drizzle over the cooled lemon poppy seed scones in zig-zag patterns. Serve!1 cup Powdered sugar, 2 tablespoon Lemon juice, ½ teaspoon Lemon zest
Notes
- If using salted butter, omit salt in the recipe list.
- Don't over mix the scone dough, it will toughen up the crumb.
- Don't overbake, the scones will continue to cook while cooling on the baking sheet for a few minutes.
- Freezing the butter and grating it, then adding to the dry ingredients and tossing to coat the grated butter is a HUGE time saver to cutting in butter the old fashioned way!
