Get the Recipe: Lemon Poppyseed Scones
Easy, delicious one-bowl lemon poppyseed scones with plenty of lemon and poppy seeds and and a tangy lemon glaze.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup white sugar
- 1 Tablespoon baking powder
- 2 Tablespoons lemon zest, finely grated
- 3/4 teaspoon fine salt, reduce to 1/2 tsp if using salted butter
- 2 teaspoons poppyseeds
- 1/2 cup unsalted butter , cold, cut in to cubes
- 1 cup heavy whipping cream (35% b.f.), plus more for brushing (can use a lighter cream, if you prefer)
Glaze:
- 1 cup confectioners/icing sugar
- 1/4 cup fresh lemon juice
- 1 teaspoon poppyseeds
Instructions
- Preheat oven to 375F (non convection/not fan assisted) and line a baking sheet with parchment paper.
- Cube the butter and place in a bowl in the freezer until needed.
- In a medium bowl, whisk together the flour, sugar, baking powder, lemon zest, salt and 2 tsp of poppy seeds. Add the cold butter cubes and cut in to the flour mixture with a pastry cutter or two knives, cutting in until the mixture resembles coarse meal. Add about 3/4 of the cream and use a fork to mix. Add more of the cream, as needed, until the mixture is evenly moistened.
- Remove the dough to a lightly floured work surface. Gather dough together into a ball. Using a floured rolling pin, roll dough into a 1-inch thick round, about 7-8 inches in diameter. Using a sharp knife, cut the dough into 8-12 wedges, depending on how big (or small) you might like them. Transfer the scones to the prepared baking sheet, leaving at least an inch between the wedges.
- Brush the top of the scones with cream, taking care to keep the cream just on top of the scones and not dripping down the sides. Bake for 25 minutes, or until firm and lightly golden. Transfer scones to a cooling rack with a baking sheet underneath to cool completely.
- Prepare the glaze by mixing the icing sugar, lemon juice and poppy seeds until smooth. Brush cooled scones with glaze and let stand until the glaze sets, about 15 minutes.
- These scones keep well at room temperature for a couple of days or freeze extras for up to 3 months to enjoy any time.
Notes
Be sure to read the notes above this Recipe Card for more tips on making this recipe as well as substitution suggestions. You will also find step-by-step photos and my best scone-making tips that you might find helpful.
Serving: 1scone, Calories: 283kcal, Carbohydrates: 34g, Protein: 3g, Fat: 16g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 156mg, Potassium: 156mg, Fiber: 1g, Sugar: 14g, Vitamin A: 529IU, Vitamin C: 3mg, Calcium: 75mg, Iron: 1mg
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