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Ridiculously Easy Lemon Poppy Seed Scones Recipe

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3.9 from 75 reviews

These Ridiculously Easy Lemon Poppy Seed Scones are tender and buttery with a delightful lemon glaze and a subtle crunch from the poppy seeds. Perfect for breakfast or a sweet snack, they combine simple ingredients and straightforward steps to deliver bakery-style scones at home.

Ingredients

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

Glaze

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

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit. Line one or two sheet pans with parchment paper and place an oven rack in the middle position to ensure even baking.
  2. Prepare Cream and Butter: Place 1 cup of heavy cream in the freezer for 10 minutes to chill. Meanwhile, melt 8 tablespoons of butter in the microwave in 1-minute increments, stirring until fully melted. Let the butter cool slightly.
  3. Mix Dry Ingredients: In a medium 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 1 lemon until well combined.
  4. Combine Cream and Butter: After chilling, combine the cold heavy cream with the melted butter. Stir gently with a fork until small clumps of butter form throughout the mixture.
  5. Form Dough: Add the cream and butter mixture to the dry ingredients. Fold gently with a rubber spatula until all the flour is incorporated. The batter should be very thick, similar to cookie dough. Avoid overmixing to keep the scones tender.
  6. Scoop and Chill: Spray a cookie scooper or large spoon with non-stick cooking spray. Scoop mounds of dough onto the prepared sheet pan, spacing them at least 2 inches apart. Refrigerate the unbaked scones for at least 15 minutes to help them hold their shape while baking.
  7. Bake Scones: Bake the chilled scones for 12 minutes before checking. The total baking time is typically 15-20 minutes depending on your oven, or until they turn a light golden brown. Remove from oven and transfer to a wire rack to cool slightly.
  8. Make Lemon Glaze: While the scones bake, whisk together 2 cups powdered sugar, 3-4 tablespoons milk or half and half, and 1 tablespoon lemon juice in a bowl until smooth and thick but spoonable. Adjust consistency with more sugar or milk as needed.
  9. Glaze the Scones: Place a sheet pan or foil under the cooling rack. Spoon the lemon glaze generously over the warm scones, allowing excess to drip. Optionally, sprinkle extra poppy seeds on top for a decorative touch. Let the glaze set before serving for best results.

Notes

  • Chilling the cream before combining helps create a better texture in the dough.
  • Do not overmix the dough; overworking can lead to tough scones.
  • Spacing scones at least 2 inches apart avoids them spreading into each other during baking.
  • You can substitute half and half or whole milk for heavy cream but the texture may be slightly different.
  • Glaze consistency is important; adjust powdered sugar or milk to get a thick coating that sets nicely.
  • Use parchment paper to ensure easy removal and cleanup.

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