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lemon poppyseed scone with lemon glaze on brown parchment paper
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Lemon Poppyseed Scones
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 
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.
Course: Breakfast
Cuisine: American
Keyword: lemon poppyseed scones
Servings: 8 scones
Author: Michelle
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
  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper (or coat the pan with baking spray).
Scone Dough
  1. 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.
  2. Add the flour, baking powder, poppyseeds, and salt to the sugar mixture. Mix until combined.
  3. 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).
  4. 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.
  5. 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.
  6. Place the scones on the baking tray, and brush the tops with a bit of heavy cream.
  7. Bake for about 18-20 minutes, or until the tops are lightly golden brown.
  8. Allow to cool for 5-10 minutes.
Glaze:
  1. 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.
  2. Drizzle over the tops of each scone.
  3. Let the glaze set before serving.
Recipe 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.