Print

Easy Lemon Poppy Seed Scones Recipe

Print Recipe

★★★★★

4.8 from 112 reviews

This Easy Lemon Poppy Seed Scones recipe delivers tender, buttery scones infused with fresh lemon zest and crunchy poppy seeds. Topped with a smooth lemon glaze, they are a perfect treat for breakfast, brunch, or an afternoon snack. With a simple mixing process and no need for rolling, these scones come together quickly and bake to a light golden perfection.

Ingredients

Scale

For the Scones

  • 1 cup heavy cream
  • 8 tablespoons butter
  • 2 cups all-purpose flour
  • 6 tablespoons sugar
  • 1 tablespoon corn starch
  • 1½ tablespoons poppy seeds
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Zest of 1 medium-size lemon

For the Glaze

  • 2 cups powdered sugar
  • 3–4 tablespoons milk or half and half
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 400 degrees Fahrenheit. Line one or two sheet pans with parchment paper to prevent sticking, and position the oven rack to the middle level for even baking.
  2. Chill Heavy Cream and Melt Butter: Measure 1 cup heavy cream and place it in the freezer for 10 minutes to chill. Meanwhile, melt 8 tablespoons of butter in a microwave-safe bowl by heating on high for 1 minute, then in 10-second intervals until fully melted. Set aside to cool slightly.
  3. Mix Dry Ingredients: In a medium-sized bowl, whisk together 2 cups all-purpose flour, 6 tablespoons sugar, 1 tablespoon corn starch, 1½ tablespoons poppy seeds, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and the zest of one lemon until well combined.
  4. Combine Cream and Butter: After chilling, combine the cold heavy cream with the melted butter, stirring with a fork until the butter forms small clumps or globules.
  5. Form Scone Dough: Add the cream-butter mixture to the dry ingredients. Stir gently with a rubber spatula until all the flour is incorporated. The batter will be thick and similar in texture to cookie dough. Avoid over-mixing to maintain tenderness.
  6. Scoop and Chill Dough: Lightly spray a cookie scooper or large spoon with non-stick spray. Scoop dough into mounds onto the prepared pan, spacing each at least 2 inches apart. Refrigerate the unbaked scones for at least 15 minutes, longer if possible, to help them set and bake evenly.
  7. Bake the Scones: Bake the scones for 12 minutes, then check for doneness; they should be light, golden brown. Depending on your oven, total baking time may be 15 to 20 minutes. Once done, transfer them to a wire cooling rack.
  8. Prepare Lemon Glaze: While the scones bake, whisk together 2 cups powdered sugar, 3 to 4 tablespoons milk or half and half, and 1 tablespoon fresh lemon juice in a medium bowl until smooth. Adjust thickness by adding more powdered sugar or milk as needed to achieve a thick, spoonable consistency.
  9. Glaze the Scones: Place a sheet pan or foil beneath the cooling rack to catch drips. Spoon glaze generously over each cooled scone, allowing excess to drip. Optionally, sprinkle extra poppy seeds on top for presentation. Let the glaze set before serving for best texture.

Notes

  • Ensure the heavy cream is well chilled before combining with melted butter to achieve the right dough texture.
  • Don’t overmix the dough, as that can make the scones tough.
  • Refrigerating the dough before baking helps the scones hold their shape and promotes tender texture.
  • If the glaze is too runny, add more powdered sugar; if too thick, add more milk or half and half.
  • Using parchment paper makes cleanup easier and prevents sticking.
  • Spacing scones properly allows for even baking and nice spreading without sticking together.

Keywords: lemon poppy seed scones, easy scone recipe, lemon glaze scones, breakfast scones, poppy seed baked goods

Find it online: https://thedishspot.com/easy-lemon-poppy-seed-scones-recipe/