Lemon Poppy Seed Scones
Lemon Poppy Seed Scones are bright and full of zesty lemon flavor. These simple scones are crispy on the edges and soft in the centers, and they go great with your morning cup of coffee!
Try our Italian Lemon Ricotta Cookies next!
Lemon Poppy Scones
Lemon is truly one of my favorite flavors, especially in baked goods. We love our Lemon Shortbread Bars, Lemon Blueberry Streusel Muffins, and a moist Lemon Cake From Scratch. There are no shortage of lemon recipes on the blog, peeps, so I hope you give one a try.
So when it comes to scones, I’m constantly trying all the combinations. The basics of scones are pretty straight-forward. 1) Use COLD ingredients, 2) balance the ratio of dry to wet ingredients (to achieve a crumbly texture), and 3) play with a variety of add-ins.
I used just 1/2 cup of butter for this recipe and went with buttermilk instead of heavy cream. Using three whopping tablespoons of lemon zest to the scone dough added incredible lemon flavor. We’re using some fresh lemon juice to the glaze as well.
Why This Recipe Works:
- SIMPLE – If you prep in advance, these scones come together VERY quickly. They use basic baking ingredients too.
- ZESTY – The lemon zest adds just the right amount of lemon flavor to these scones. You’ll need to completely zest two large lemons.
- FREEZES WELL – We love keeping some scones on hand in the freezer. Just set one out on the counter while making your morning coffee, and it will thaw out quickly.
What You’ll Need:
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Kosher Salt
- Poppy Seeds
- Unsalted Butter
- Large Egg
- Buttermilk
- Lemon
- Vanilla Extract plus Almond Extract
- Powdered Sugar
How to make Lemon Poppy Seed Scones:
Step 1
Shred the butter. Use a box grater to shred FROZEN butter. You’ll need to place the butter in the freezer beforehand to make this easy to do. Place the shredded butter back in the freezer until ready to use in the scones.
Step 2
Prep the lemons. Use a microplane to zest two large lemons. Squeeze one of the lemons for the lemon icing.
Step 3
Combine dry ingredients. In a mixing bowl, combine the dry ingredients – flour, sugar, baking powder, salt, poppyseeds, and lemon zest. Use a spoon to combine well.
Step 4
Cut in frozen butter. Add the frozen shredded butter to the dry ingredients and use your hands to combine, pressing the butter into the ingredients.
Step 5
Add wet ingredients. Combine the buttermilk, egg, vanilla extract, and almond extract. Use a fork to mix well. Then pour the wet ingredients into the dry and use a spoon to stir.
Step 6
Bring scone dough together. You’ll need to use your hands to finish bringing the scone dough together into a rough ball. Then place on a flat lightly floured surface.
Step 7
Slice scones. Place scone dough round on a lightly floured surface. Then use a knife to slice the dough into ten equal sized triangles. Transfer the scone shapes to two parchment lined baking sheets.
Step 8
Bake scones. Bake scones in a preheated 375 degree oven for about 15 minutes, or until slightly browned on top. Transfer baked scones to a wire rack to cool.
Step 9
Make icing. Combine the sifted powdered sugar with two tablespoons of fresh lemon juice and stir to mix until smooth.
Step 10
Add icing. Drizzle the scones with the lemon icing.
Recipe Tips:
- Have the frozen butter shredded and in your freezer ahead of time.
- Keep the wet ingredients cold until ready to use.
- Prep work space so you can bake scones as soon as they’re formed (to keep them cold).
- Measure ingredients carefully to ensure a crumbly texture. I often use my digital scale.
- Use plenty of flour on your work surface so the scone dough doesn’t stick.
Recipe FAQs:
The secret to a good scone is to keep the wet ingredients cold – the butter, buttermilk, and egg. I use frozen shredded butter and work quickly so that the butter forms little pockets of heaven while the scones are baking.
Bakers often form the scones and then chill overnight before baking. Some say this helps to build a better structure but I don’t necessarily add this step.
All-purpose flour produces the lightest scones. I don’t recommend substituting another type for this recipe.
In my opinion, the best scones are crispy on the edges and soft in the middle. They are buttery, flaky, and full of flavor.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Lemon Poppy Seed Scones Recipe
Ingredients
For the scones:
- 2 1/2 cups all-purpose flour (300 grams)
- 1/3 cup sugar (66 grams)
- 1½ Tablespoons baking powder
- 1 teaspoon salt
- 2 Tablespoons poppy seeds
- 3 Tablespoons lemon zest – from two large lemons
- 1/2 cup unsalted butter – frozen and shredded
- 1 large egg
- 3/4 cup buttermilk (169 grams)
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
For the icing:
- 2 Tablespoons lemon juice – freshly squeezed
- 1 cup sifted powdered sugar
Instructions
- Shred the butter. Use a box grater to shred FROZEN butter. You’ll need to place the butter in the freezer beforehand to make this easy to do. Place the shredded butter back in the freezer until ready to use in the scones.
- Prep the lemons. Use a microplane grater to zest two large lemons. Squeeze one of the lemons for the lemon icing.
- Combine dry ingredients. In a mixing bowl, combine the dry ingredients – flour, sugar, baking powder, salt, poppyseeds, and lemon zest. Use a spoon to combine well.
- Cut in the frozen butter. Add the frozen shredded butter to the dry ingredients and use your hands to combine, pressing the butter into the ingredients.
- Add wet ingredients. Combine the buttermilk, egg, vanilla extract, and almond extract. Use a fork to mix well. Then pour the wet ingredients into the dry and use a spoon to stir.
- Bring scone dough together. You’ll need your hands to finish bringing the scone dough into a rough ball.
- Slice scones. Place scone dough round on a lightly floured surface. Then use a knife to slice the dough into 10 equal-sized triangles. Transfer the scone shapes to two parchment-lined baking sheets.
- Bake scones. Bake scones in a preheated 375-degree oven for about 15 minutes, or until slightly browned on top. Transfer baked scones to a wire rack to cool.
- Make icing. Combine the sifted powdered sugar with two tablespoons of fresh lemon juice and stir to mix until smooth.
- Add icing. Drizzle the scones with the lemon icing.
Notes
- Have the frozen butter shredded and in your freezer ahead of time.
- Keep the wet ingredients cold until ready to use.
- Prep workspace so you can bake scones as soon as they’re formed (to keep them cold).
- Measure ingredients carefully to ensure a crumbly texture. I often use my digital scale.
- Use plenty of flour on your work surface so the scone dough doesn’t stick.
I’ve been practicing different scone recipes for a couple of years now ~ these lemon poppyseed scones are easy and delicious! A recipe I will surely keep and make again! Thanks Sue💞🤗
I tried sending you a picture as they are very pretty but unfortunately I struggle with technology 🙈🤷♀️😂
I’m so glad they turned out for you, Lisa! You could always send me an email with a picture if you’d like!
Everything tasted great and the team is anxious for more.
I’m so glad! Thanks honey! 🙂