Lemon Poppyseed Scones
Tender lemon poppyseed scones made with flour, butter, and fresh lemon zest, topped with a sweet lemon glaze. Perfect for breakfast or afternoon tea.
8 Servings
Ingredients
For the Scones:
- 2 cups 240g all-purpose flour
- 4 tablespoons granulated sugar
- 2 to 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon salt
- Zest of 1 lemon
- ¼ cup 56g cold unsalted butter, cut into small pieces
- 1 large egg
- 1 egg yolk
- ½ cup 120ml whole milk
- 2 to 3 tablespoons heavy cream for brushing
For the Lemon Glaze:
- 1 cup 120g powdered sugar
- 2 to 3 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
Prepare the Baking Sheet:
- Position the oven rack in the top third of the oven. Line a baking sheet with parchment paper and set aside.
Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, granulated sugar, poppy seeds, baking powder, salt, and lemon zest until evenly combined.
Incorporate the Butter:
- Using a pastry cutter or your fingertips, work the cold butter into the flour mixture until it resembles coarse crumbs with small, visible butter pieces.
Add the Wet Ingredients:
- In a separate bowl, whisk together the egg, egg yolk, and whole milk. Pour this mixture into the dry ingredients and stir with a fork until a rough, shaggy dough forms. Do not overmix.
Shape the Dough:
- Turn the dough out onto a lightly floured surface. Gently knead just a few times until it comes together. Pat the dough into an 8-inch round, approximately 1 inch thick.
Cut and Chill:
- Using a sharp knife, cut the dough round into 8 equal wedges. Transfer the wedges to the prepared baking sheet. Brush the tops lightly with heavy cream and place the sheet in the freezer for 15 minutes.
Preheat and Bake:
- While the scones are chilling, preheat the oven to 425°F (220°C). Once chilled, brush the scones again with cream and bake for 15 to 18 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Cool the Scones:
- Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, 2 tablespoons of lemon juice, and the vanilla extract until smooth. If the glaze is too thick, add additional lemon juice 1 teaspoon at a time until desired consistency is achieved.
Glaze and Serve:
- Once the scones are completely cooled, drizzle the glaze over the top. Allow the glaze to set before serving.
Notes
To prepare gluten-free lemon poppyseed scones, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum or another binding agent. Confirm that all additional ingredients—such as baking powder and powdered sugar—are certified gluten-free, as cross-contamination can occur in some processed products. Texture may vary slightly, but the flavor remains bright and satisfying.