These Lemon Poppy Seed Scones are bright and flavorful, perfect for breakfast or a snack! They’re fluffy, zesty, and have little crunch from the poppy seeds. What a treat!
When I make these scones, the kitchen smells amazing! I love having them with a cup of tea. And let’s be real, who doesn’t enjoy a little sweetness in their day? ☕🍋
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation for your scones. If you need a gluten-free option, try using a gluten-free all-purpose blend. I’ve found that these blends can work well in scone recipes!
Poppy Seeds: These tiny seeds add a nice crunch and flavor. If you can’t find them, feel free to skip them. For a fun twist, consider using sesame seeds instead, though the taste will differ slightly.
Butter: Cold, unsalted butter is key for flaky scones. If you’re looking to cut down on dairy, coconut oil can be a good substitute – just make sure it’s solid and not melted when mixing.
Buttermilk: This adds moisture and tenderness to the scones. If you don’t have buttermilk, mix a cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes to thicken just as well!
Lemon: Fresh lemon zest and juice brighten up the flavors. If fresh lemons aren’t available, you can use bottled lemon juice, but fresh zest will give a better punch. I always prefer fresh where possible!
How Do I Get My Scones to Rise and Stay Flaky?
The secret to great scones is in how you handle the dough. You want to keep things cool and minimize mixing to get that lovely flaky texture.
- Firstly, ensure your butter is very cold. You can even freeze it briefly before cubing for a better result.
- When you cut in the butter, aim for it to be pea-sized in the mixture. This creates pockets for air, making them rise nicely.
- Mix the wet and dry ingredients until just combined. Overmixing can lead to tough scones!
- Lastly, when dropping the dough onto the baking sheet, give them space. They need room to expand as they bake.
How to Make Lemon Poppy Seed Scones?
Ingredients You’ll Need:
For the Scones:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon poppy seeds
- ½ cup unsalted butter, cold and cubed
- ½ cup buttermilk
- 1 large egg
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- Optional: additional poppy seeds for garnish
- Optional: edible flowers for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-20 minutes to bake, making the total time around 30 minutes. You’ll have delicious, freshly baked Lemon Poppy Seed Scones in no time!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
Start by preheating your oven to 400°F (200°C). While the oven heats, line a baking sheet with parchment paper to prevent the scones from sticking.
2. Mixing the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and poppy seeds. This mixture forms the base of your scones.
3. Cutting in the Butter:
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture looks like coarse crumbs. This step gives the scones that delightful flaky texture!
4. Combining Wet Ingredients:
In a separate bowl, combine the buttermilk, egg, lemon zest, and lemon juice. Mix these ingredients together until well blended. This mixture will add moisture and flavor to your scones.
5. Bringing it All Together:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until everything is just combined. Remember, don’t overmix; a few lumps are perfectly okay!
6. Shaping and Spacing the Scones:
Using a spoon, drop spoonfuls of the dough onto the prepared baking sheet. Make sure to space them about 2 inches apart, as they will spread while baking.
7. Baking the Scones:
Bake your scones for about 15-20 minutes, or until they are lightly golden on the edges. Keep an eye on them towards the end of the baking time!
8. Making the Glaze:
While the scones bake, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth. If it’s too thick, add a little more lemon juice to reach your desired consistency.
9. Glazing the Scones:
Once the scones have cooled slightly on the baking sheet, drizzle the glaze over the top of each scone. Don’t be shy; a little extra glaze never hurt anyone!
10. Adding Final Touches:
If you’re feeling fancy, sprinkle some extra poppy seeds on top and garnish with edible flowers. These little touches will make your scones even more special!
11. Serve and Enjoy:
These scones are best enjoyed warm or at room temperature. Serve them alongside some jam or fresh fruit, and pair with your favorite tea or coffee. Happy baking!
Can I Substitute the Buttermilk in This Recipe?
Absolutely! If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly before using it in the recipe.
How Do I Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 2 days. If you’d like to keep them fresh for longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap before freezing!
Can I Use Different Flours or Sweeteners?
Yes, you can experiment with different flours, such as whole wheat or gluten-free blends, but keep in mind that this might change the texture. For sweeteners, you can use brown sugar or coconut sugar as substitutes, but adjust the quantity as needed since they can vary in sweetness.
What Can I Use Instead of Lemon Juice?
If you’re out of lemon juice, you can substitute it with an equal amount of lime juice, which will give a similar tangy flavor. Alternatively, a splash of orange juice can work too, but it will give a different taste profile!
