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
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
-
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.
*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.