These Lemon Poppy Seed Scones are a delightful balance of zesty citrus and delicate crunch, perfect for brightening your morning. With a tender, buttery crumb and a hint of sweetness, they’re a treat that feels both indulgent and refreshing. Ready in just 31 minutes, they’re an effortless way to elevate your breakfast or afternoon tea.
Each bite offers a burst of lemon flavor, complemented by the subtle nuttiness of poppy seeds and a light, golden exterior. Whether enjoyed warm from the oven or paired with a dollop of clotted cream, these scones are a sensory delight. Plus, their portable size makes them ideal for sharing or savoring on the go.
Ingredients for Lemon Poppy Seed Scones
- 2 cups (250 g) all-purpose flour
- ⅓ cup (70 g) granulated sugar
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113 g) very cold unsalted butter (place in the freezer for 15 minutes before starting)
- 1 Tablespoon poppy seeds
- 1 ½ Tablespoons fresh lemon zest
- ½ cup (120 ml) heavy cream
- ¼ teaspoon vanilla extract
For the Lemon Glaze:
- 1 ¼ cups (160 g) powdered sugar
- 1 ½ Tablespoons lemon juice
- 1 ½ teaspoons water
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
- In the basin of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine.
- Scatter cold butter pieces, lemon zest, and poppy seeds over the flour mixture. Pulse until the butter is incorporated and the mixture resembles sandy crumbs.
- In a measuring cup, combine heavy cream and vanilla extract. Drizzle over the mixture in the food processor and pulse until the dough begins to clump together.
- Transfer the dough to a lightly floured surface. Fold the dough in half and gently flatten the layers together. Rotate the dough 90 degrees and repeat folding several times, being careful not to overwork the dough.
- Gently form the dough into a 6-inch disc and cut into 8 even wedges (press straight down with the knife to avoid sawing).
- Place the wedges on the prepared baking sheet and bake in the preheated oven for 15-17 minutes, or until the edges are golden. Allow to cool completely on the baking sheet before glazing.
For the Lemon Glaze:
- In a bowl, whisk together powdered sugar, lemon juice, water, and vanilla extract. The glaze is ready when it forms a ribbon that holds its shape for several seconds before dissolving back into the bowl.
- If the glaze is too thin, add more powdered sugar. If it’s too thick, add a splash more water.
- Drizzle the glaze over the cooled scones or dip the tops into the glaze. Allow the glaze to harden for about 15 minutes before serving.
Perfect Pairings: Serving Suggestions
These Lemon Poppy Seed Scones are delightful on their own, but they shine even brighter with a few thoughtful pairings. Serve them with a cup of Earl Grey tea or a freshly brewed cappuccino for a classic afternoon treat. For a more indulgent experience, add a dollop of clotted cream or a smear of lemon curd on the side. They also pair beautifully with fresh berries like raspberries or blueberries for a burst of color and flavor.
Keep It Fresh: Storage and Reheating Tips
To keep your scones fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 1 month. When ready to enjoy, reheat frozen scones in a 350°F (175°C) oven for 5-7 minutes until warmed through. Avoid microwaving, as it can make the glaze soggy and the scones lose their flaky texture.
Mix It Up: Recipe Variations
Want to put a twist on this recipe? Try swapping the lemon zest for orange zest and adding a splash of orange juice to the glaze for a citrusy alternative. For a nutty flavor, add 1/4 cup chopped almonds to the dough. If you’re feeling adventurous, fold in 1/2 cup dried cranberries or white chocolate chips for a sweet surprise. These variations are easy to customize and make the recipe your own!
Quick Tips for Perfect Scones
To ensure your scones turn out light and flaky, keep your butter very cold and handle the dough as little as possible. Use a sharp knife to cut the dough into wedges, pressing straight down to avoid squishing the layers. If you don’t have a food processor, you can use a pastry cutter or your fingertips to work the butter into the flour mixture. And don’t skip the folding step—it creates those beautiful, flaky layers!
Glaze Like a Pro: Perfect Consistency Every Time
Getting the glaze just right is key to a beautiful finish. Aim for a consistency that forms a ribbon when you lift the whisk—it should hold its shape for a few seconds before dissolving back into the bowl. If it’s too thin, add a bit more powdered sugar; if it’s too thick, add a splash of water. For a glossy finish, dip the tops of the scones directly into the glaze, or drizzle it over them for a more rustic look.
Lemon Poppy Seed Scones
Ingredients
- 2 cups all-purpose flour (250 g)
- ⅓ cup granulated sugar (70 g)
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup very cold unsalted butter I like to place my butter in the freezer 15 minutes before beginning to ensure it is cold (113 g)
- 1 Tablespoon poppy seeds
- 1 ½ Tablespoons fresh lemon zest ¹
- ½ cup heavy cream (120 ml)
- ¼ teaspoon vanilla extract
LEMON GLAZE
- 1 ¼ cups powdered sugar (160 g)
- 1 ½ Tablespoons lemon juice
- 1 ½ teaspoons water
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
- In the basin of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine.
- Scatter butter pieces, lemon zest, and poppy seeds over flour mixture and pulse until the butter is incorporated and the mixture resembles sandy crumbs.
- Combine heavy cream and vanilla extract in measuring cup and then drizzle over the mixture in the food processor. Pulse until dough is beginning to clump together (see photo in post for visual).
- Transfer dough to a lightly floured surface and fold the dough in half and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step several times while being careful to not overwork the dough.
- Gently form dough into a 6” disc and cut into 8 even wedges (press straight down with the knife, don’t saw into the dough, this will help keep your scones from falling over in the oven).
- Transfer to prepared baking sheet and transfer to 375F (190C) preheated oven. Bake for 15-17 minutes or until edges are beginning to turn golden. Allow to cool completely on baking sheet before covering with glaze.
- Prepare glaze by whisking together powdered sugar, lemon juice, water, and vanilla extract. Glaze is the right consistency when you raise your whisk out of the bowl and it forms a ribbon that holds its shape for several seconds before dissolving back into the bowl. If glaze is too thin, add a bit more powdered sugar, if it is too thick, add a splash more water.
- Drizzle glaze over scones or dip the tops of cooled scones into the glaze. Allow glaze to harden (about 15 minutes) before enjoying.