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Lemon Poppy Seed Scones

Tender and buttery pastries infused with zesty lemon and crunchy poppy seeds, perfect for brunch or an afternoon tea.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: Baked Goods, British
Calories: 201
Ingredients Method Notes

Ingredients
  

For the Scones
  • 1/2 cup unsalted butter, cold Keep it in the freezer until you need it.
  • 2 1/2 cups all-purpose flour Use a high-quality brand for best results.
  • 1/2 cup granulated sugar Sweetness to balance the lemon’s tartness.
  • 1 tablespoon baking powder The leavening agent for rise.
  • 1 tablespoon poppy seeds For a crunchy texture; toasting optional.
  • 1/2 teaspoon kosher salt Enhances all other flavors.
  • 1/2 cup heavy whipping cream Can substitute with milk, but richness will decline.
  • 2 large eggs, room temperature For binding; helps mix in seamlessly.
  • 1 tablespoon lemon juice, freshly squeezed Always use fresh for the best flavor.
  • 1 teaspoon lemon zest Brings out the lemon’s essential oils.
  • 2 tablespoons heavy whipping cream (for topping) Brush on top before baking for a golden glow.
For the Glaze
  • 1 cup confectioners sugar Sweet adornment after baking.
  • 2-3 tablespoons lemon juice (for glaze) Adjust to achieve desired consistency.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Grate the cold butter onto the parchment paper and place it in the freezer.
Mixing Ingredients
  1. In a large bowl, whisk together the flour, sugar, baking powder, poppy seeds, and salt.
  2. Incorporate the frozen grated butter into the dry ingredients using a fork.
  3. In another bowl, whisk together the heavy cream, eggs, lemon juice, and lemon zest until smooth.
  4. Combine the wet and dry ingredients gently, mixing until just incorporated.
Shaping and Baking
  1. Shape the dough into a circle about 3/4 inch thick on the baking sheet and cut into 6-8 wedges.
  2. Brush the tops with heavy cream.
  3. Bake for 18-23 minutes until golden brown and a toothpick comes out clean.
Glazing
  1. Whisk together confectioners sugar and lemon juice for the glaze and drizzle over warm scones.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerated for about a week.