"Moist, tender scones that are loaded with fresh lemon zest and poppy seeds are the most delicious treat for breakfast, brunch or afternoon tea! A drizzle of easy homemade lemon glaze will add an extra lemony kick to your scones in just 2 ingredients!"
Moist Lemon Poppy Seed Scones (With Lemon Glaze!)
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- Recipe Card
Prep time: 45mins
Cook time: 15mins
Serves or Makes: 6
Recipe Card
ingredients
- 2 cups all-purpose flour
- 3/4 cup cold heavy cream
- 6 tablespoons cold unsalted butter, cut into pieces
- 1 large cold egg
- 3 tablespoons white sugar
- 1 tablespoon poppy seeds
- 1 tablespoon packed lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
Method
Step 1
Preheat oven to 400 degrees. Lightly grease a baking sheet.
Step 2
In a large bowl, whisk together flour, sugar, baking powder, salt, lemon zest, and poppy seeds.
Step 3
Add cold butter chunks, and use a pastry/dough cutter or fork to cut up and incorporate butter into the dry ingredients until it resembles a fine crumble.
Step 4
In a separate bowl, lightly whisk cold egg, ¾ cup cold heavy cream, vanilla extract and 1 tablespoon lemon juice.
Step 5
Add wet ingredients to dry ingredients and use a spoon to combine together until just incorporated. Do not overmix! Mixture will be relatively dry and crumbly, just moist enough to form into a flaky ball. If it’s too dry to form a ball add a tablespoon or two more heavy cream.
Step 6
Move dough to a clean, dry working surface. Form a 1-inch thick round disk. Use a bench or regular knife to cut the round into 6 even-sized wedges.
Step 7
Move each wedge onto baking sheet, lightly pressing any loose pieces into the scones. Use a basting brush to brush the tops of the scones with heavy cream (about a tablespoon in total).
Step 8
Bake at 400 degrees for 15-18 minutes, until scones are set and light golden brown.
Step 9
Let scones cool for at least 10 minutes before glazing with powdered sugar mixed with 1 tablespoon lemon juice.