Lemon Poppy Seed Cream Scones
The perfect fluffy and moist scone with a delightful lemon flavor that comes from freshly zested and squeezed lemon.
Ingredients
Lemon Scones
- ⅓ cup (70 g) granulated sugar
- 1 ½ Tablespoon fresh lemon zest (from 2-3 lemons)
- 2 cups (240 g) all-purpose flour, sifted
- 2 teaspoons baking powder
- 1 Tablespoon poppy seeds
- ½ teaspoon salt
- ½ cup (113g) cold butter (unsalted), cut into ¼-inch pieces
- ¾ cup (180 ml / 6 oz) heavy cream
- ½ teaspoon vanilla extract
Lemon Glaze
- 1 cup (120g) powdered sugar
- 2 Tablespoons (30ml) freshly squeezed lemon juice
Instructions
Make the lemon poppy seed scones
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In a small bowl, combine the granulated sugar with the fresh lemon zest, set aside.
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In a glass measuring cup, add the heavy cream and lemon juice. Mix to combine and set aside. It will thicken slightly.
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Preheat the oven to 400℉/200℃. Line a large baking sheet with parchment paper or a silicone baking mat. A scone pan works well too, but the bake time will need to increase.
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In a large mixing bowl, whisk together dry ingredients: flour, baking powder, lemon sugar mixture, poppy seeds, and salt. Cut in the butter using a pastry blender or your fingers. Mix until mixture resembles coarse meal and there are uneven pieces of butter throughout.
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Add the heavy cream/lemon juice mixture. Add vanilla extract and stir with a spatula or fork until dough begins to form. If dough is too crumbly, add more heavy cream if needed. Don’t overmix.
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Transfer dough to a lightly floured work surface and knead gently, about 5-6 times, until a dough ball forms.
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For round scones:
Pat dough into a 9×6-inch rectangle about ¾-inch thick. Using a 2.5-inch (6.5 cm) biscuit cutter, cut out 6 rounds. Press the leftover dough into another ¾-inch thick piece and repeat the process to get 2 more biscuits.
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For triangular scones (easier method):
Pat dough into a 9-inch (23 cm) circle about ¾-inch thick. Cut circle into 8-12 even wedges.
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Place scones on prepared baking sheet. Bake for 15-18 minutes, or until golden brown. Transfer baking sheet to a wire rack and allow to cool for 10 minutes. While the scones are cooling, make the glaze.
Make the lemon glaze
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In a small bowl, combine the powdered sugar with the lemon juice. Stir. It will thicken as it sits. Adjustments to the consistency can be made as needed. For a thinner glaze, add more lemon juice. For a thicker glaze, add more powdered sugar.
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Pour glaze over scones after they have cooled for at least 10 minutes for best results.
Tip: If the scones are too hot while glazing, the glaze will run off the sides quickly.
Recipe Notes
Serving & Storing
These scones are delicious either warm or at room temperature.
Scones are best eaten the same day they are made, but can be kept in an airtight container for up to 3 days. Baked scones can be frozen for up to 1 month. If you want to serve them warm, reheat in the oven before serving.
Helpful tips
If the dough doesn’t come together easily or if it’s too dry and crumbly, add a bit of water. If the dough is too wet and sticky, making it hard to handle, add a bit of flour. It’s super important to avoid overworking the dough as much as possible, though, because the less mixing you do, the softer the scones will be.
Use cold ingredients when making scones, otherwise the butter will melt fast and the dough will be messy and hard to work with. I place both the flour and sliced butter in the freezer for 15 minutes, and use cold heavy cream.