These Lemon Poppy Seed Scones are a bright and zesty treat! They’re fluffy, with a lovely lemon flavor that wakes up your taste buds, and tiny poppy seeds for just the right crunch.
Whenever I bake these scones, my kitchen smells amazing! I love serving them warm with a bit of butter—so good that I might just eat the whole batch! 😉
They’re perfect for breakfast or a cozy coffee break. Just mix, shape, bake, and enjoy a little slice of sunshine in your day!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your scones. If you need a gluten-free option, you can substitute with a gluten-free all-purpose flour blend. I’ve tried both with great results!
Poppy Seeds: Poppy seeds add a lovely crunch and nutty flavor. If you can’t find them, chia seeds can work as a fun alternative, giving a similar texture and appearance.
Lemon Zest: Fresh lemon zest gives these scones their bright flavor. If you’re short on lemons, you can use a little lemon extract. Just use half the amount since it’s more concentrated.
Unsalted Butter: Cold butter creates the flaky texture in scones. If you prefer a dairy-free option, try using coconut oil or a plant-based butter substitute. They can provide a nice flavor too!
How Do I Get the Perfect Texture in My Scones?
Getting that soft, flaky texture is key in scone making! Start by working the cold butter into the flour until it resembles coarse crumbs. Don’t rush this step; it’s crucial for flakiness.
- Use chilled ingredients whenever possible. If your kitchen is warm, pop your flour and butter in the fridge for a bit.
- When combining wet and dry ingredients, stir just until everything is mixed. Overmixing can make them tough.
- Drop the dough onto the baking sheet without flattening it too much; they’ll puff up nicely as they bake!
How to Make Lemon Poppy Seed Scones
Ingredients You’ll Need:
For the Scones:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp poppy seeds
- Zest of 1 large lemon
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- Lemon zest for garnish (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and another 15-18 minutes to bake. Don’t forget to allow a few extra minutes for cooling before glazing. So in total, plan for about 30-40 minutes for these delicious scones!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 400°F (200°C). While it’s warming up, take a baking sheet and line it with parchment paper. This will prevent the scones from sticking when they bake.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, granulated sugar, baking powder, salt, poppy seeds, and lemon zest. Give it a good stir with a whisk or a spoon so everything is well mixed.
3. Cut in the Butter:
Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture looks like coarse crumbs. This gives the scones a nice flaky texture!
4. Combine Wet Ingredients:
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until everything is combined smoothly.
5. Bring It All Together:
Pour the wet ingredients into the dry mixture. Gently stir just until everything is combined—be careful not to overmix; a few lumps are okay!
6. Shape the Scones:
Using a large spoon or a cookie scoop, drop heaping tablespoons of the dough onto the prepared baking sheet. Make sure to space them about 2 inches apart for even baking.
7. Bake the Scones:
Put the baking sheet in the preheated oven and bake for 15-18 minutes, or until the tops are lightly golden. Your kitchen will start to smell amazing!
8. Prepare the Glaze:
While the scones are baking, mix the powdered sugar and fresh lemon juice together in a small bowl until smooth. If the glaze is too thick, you can add a splash more lemon juice to get your desired consistency.
9. Cool and Glaze:
Once the scones are done baking, take them out of the oven and let them cool slightly on the baking sheet. Then, transfer them to a wire rack. Once they’re warm, drizzle the glaze over the top. You can also sprinkle some extra lemon zest for decoration if you like!
10. Serve and Enjoy:
Your Lemon Poppy Seed Scones are now ready to be enjoyed! They’re delicious on their own, or with a dollop of jam. Enjoy your fresh-baked treat!
Can I Substitute the Heavy Cream?
Absolutely! If you don’t have heavy cream, you can use half-and-half or whole milk in a pinch, but the scones may be slightly less tender. For a dairy-free option, try coconut cream or a plant-based milk mixed with a tablespoon of lemon juice to mimic the acidity of buttermilk.
How to Store Leftover Scones
Store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them tightly to prevent freezer burn.
Can I Make These Scones Ahead of Time?
Yes, you can prepare the scone dough in advance! Form the dough into rounds, place them on a baking sheet, and freeze them until firm. Then, transfer the frozen scones to a freezer bag. When you’re ready to bake, you can bake them straight from the freezer—just add an extra couple of minutes to the baking time!
What’s the Best Way to Serve Lemon Poppy Seed Scones?
These scones are delicious on their own but pair wonderfully with clotted cream, butter, or your favorite fruit preserves. You can also serve them with a side of tea or coffee for a delightful afternoon treat!
