Lemon Poppyseed Scones
Homemade Lemon Poppyseed Scones with a tangy lemon glaze are tender and flaky, made with fresh lemon juice and zest, and filled with plenty of poppyseeds.
Servings: 8 scones
Ingredients
Lemon Poppyseed Scones
- 1/2 cup granulated sugar
- 2 Tbsp lemon zest*
- 2 1/4 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 Tbsp poppyseeds
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1/3 cup heavy whipping cream,* plus extra for brushing
- 2 Tbsp lemon juice
- 1/4 tsp almond extract, optional
Lemon Glaze
- 2-3 Tbsp lemon juice
- 1 cup powdered sugar
- 1 tsp lemon zest
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper (or coat the pan with baking spray).
Scone Dough
- In a large bowl (or the bowl of a standing mixer), rub the lemon zest into the sugar. This releases the oils in the lemon zest.
- Add the flour, baking powder, poppyseeds, and salt to the sugar mixture. Mix until combined.
- Using a fork or a pastry cutter (or your standing mixer), work the butter into the flour until the mixture resembles coarse crumbs (and the butter is about the size of peas).
- Whisk together the heavy cream, lemon juice, egg, and almond extract. Slowly mix the wet ingredients into the flour mixture, mixing until the dough comes together.
- Turn the dough out onto a floured surface and form the dough into a flat circle, about 1/2” to 3/4” thick. Cut the dough into 8 equal triangles.
- Place the scones on the baking tray, and brush the tops with a bit of heavy cream.
- Bake for about 18-20 minutes, or until the tops are lightly golden brown.
- Allow to cool for 5-10 minutes.
Glaze:
- Whisk the powdered sugar, lemon zest, and 2 Tbsp of lemon juice together. If the glaze is too thick, add the remaining Tbsp of lemon juice. If it’s too thin, add in a bit more powdered sugar.
- Drizzle over the tops of each scone.
- Let the glaze set before serving.
Notes
*Don’t skimp on the lemon zest. While 2 Tbsp seems like a lot, it’s important to really enhance the lemon flavor. You will need about 3-4 large lemons for the zest.
**If the scone dough is too wet, add a bit more flour until the dough is manageable. If the dough is too dry, add in a little bit more heavy whipping cream until the dough comes together. Read the troubleshooting tips for more info.