Lemon Poppy Seed Scones Recipe
Print RecipeThese Lemon Poppy Seed Scones deliver bright, intense citrus flavor from fresh lemon juice, zest, and lemon emulsion, while poppy seeds add delightful texture and subtle nuttiness to perfectly tender, flaky layers. They bake up golden and light—ideal for breakfast, brunch, or afternoon tea. An optional tangy lemon drizzle adds a sweet, glossy finish for extra indulgence.
Servings: 8 scones
equipment (affiliate links
Ingredients
For the Scones
- 2 c. (240 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- ⅓ c. (65⅔ g) granulated sugar
- 1 tbsp. poppy seeds
- 1 tbsp. baking powder
- ½ tsp. salt
- 1 tbsp. lemon zest about 1 large lemon
- 6 tbsp. (85 g) salted butter cold and cubed
- ½ c. (113 g) heavy cream cold + extra for brushing
- 1 large egg
- 2 tbsp. (30 g) fresh lemon juice
- 1 tsp. vanilla extract
- 1 tsp. lemon emulsion optional but recommended
For the Glaze (Optional)
- ⅔ c. (75 g) powdered sugar
- 2 tbsp. (30 g) fresh lemon juice
- ½ tsp. lemon zest
- ¼ tsp. lemon emulsion
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat. This keeps cleanup easy and ensures even baking.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, salt, and lemon zest.
- Cut in the Butter: Add the cold, cubed butter and use a pastry cutter (or your hands) to work it into the dry mix until you’ve got pea-sized crumbs.
- Combine the Wet Ingredients: In a small bowl, whisk the heavy cream, egg, lemon juice, vanilla, and lemon emulsion (if using). The emulsion adds a bold, bakery-style lemon flavor that doesn’t fade in the oven.
- Form the Dough: Pour the wet mixture into the dry ingredients and stir gently with a spatula until it just comes together. It’ll be shaggy and a bit sticky—that’s perfect.
- Shape the Scones: Turn the dough onto a lightly floured surface and pat it into a 1-inch-thick circle (about 7-8 inches wide). Cut into 8 wedges with a sharp knife or bench scraper, then transfer to your baking sheet, spacing them 2 inches apart. Brush the tops with a little extra cream for that golden finish.
- Bake: Bake for 18 to 20 minutes until lightly golden and firm. Let them cool on the sheet for 5 minutes, then move to a wire rack.
- Make the Glaze (Optional): Whisk powdered sugar with lemon juice (adding more if needed for consistency) Stir in lemon zest and lemon emulsion. Drizzle over scones.
- Enjoy! Serve warm with tea, coffee, or a smear of butter. They’re irresistible fresh from the oven!
Video
Serving: 1scone | Calories: 482kcal | Carbohydrates: 77g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 401mg | Potassium: 113mg | Fiber: 2g | Sugar: 30g | Vitamin A: 526IU | Vitamin C: 4mg | Calcium: 161mg | Iron: 3mg
