Description
Lemon poppy seed scones bring sunshine to breakfast tables with zesty citrus and delicate crunch. British-inspired pastries offer a delightful morning treat you’ll savor alongside coffee or tea.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 8 tablespoons (113 grams) butter
- 1 cup (240 milliliters) heavy cream
Flavor and Binding Ingredients:
- 6 tablespoons (75 grams) sugar
- 1 ½ tablespoons poppy seeds
- 1 tablespoon cornstarch
- Zest of 1 medium lemon
Leavening and Seasoning Ingredients:
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Glaze Ingredients:
- 2 cups (226 grams) powdered sugar
- 3–4 tablespoons (45-60 milliliters) milk or half and half
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 400°F and position a rack in the middle. Cover a baking sheet with parchment paper.
- Chill the heavy cream in the freezer for 10 minutes. Melt the butter in a microwave-safe bowl until completely liquefied, then allow it to cool slightly.
- Combine all dry ingredients in a medium mixing bowl, creating a uniform mixture with the lemon zest and poppy seeds.
- Remove the cream from the freezer and mix it with the melted butter, creating small clumpy textures when stirred.
- Gently fold the cream-butter mixture into the dry ingredients using a rubber spatula. Mix until flour is fully incorporated, maintaining a thick, cookie-like dough consistency.
- Lightly spray a cookie scooper with non-stick spray to prevent sticking. Portion the dough onto the prepared baking sheet, leaving 2 inches between each scone.
- Refrigerate the unbaked scones for at least 15 minutes to help them maintain their shape during baking.
- Bake the scones until they turn light golden brown, approximately 12-20 minutes depending on your oven’s characteristics.
- While scones bake, whisk together powdered sugar, milk, and lemon juice to create a smooth, spoonable glaze. Adjust consistency by adding more sugar or milk as needed.
- Transfer baked scones to a wire cooling rack. Once slightly cooled, drizzle the lemon glaze over the top, allowing excess to drip off.
- Optionally, sprinkle additional poppy seeds over the glazed scones for visual appeal. Allow glaze to set before serving.
Notes
- Chill ingredients thoroughly to guarantee flaky, tender scone texture and prevent tough results.
- Use cold cream and slightly cooled melted butter to create distinct, layered pastry structure.
- Minimize mixing when combining wet and dry ingredients to prevent developing gluten and maintaining soft crumb.
- Refrigerate scone dough before baking to help maintain shape and enhance butter’s flakiness during cooking.
- Adjust glaze consistency carefully by adding powdered sugar or milk in small increments for perfect drizzling.
- Serve scones slightly warm for maximum flavor and textural enjoyment, allowing glaze to set briefly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 431
- Sugar: 20 g
- Sodium: 204 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 73 mg