Description
These lemon poppy seed scones are tender, buttery, and perfectly citrusy. They offer a quick and elegant treat with a simple mixing method for a bakery-made feel.
Ingredients
- 2 cups all-purpose flour
- 6 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 large lemon
- 1 tablespoon poppy seeds
- 1/2 cup butter (1 stick), melted and cooled
- 1 cup heavy cream, chilled
- 1 cup powdered sugar (for glaze)
- 1 tablespoon lemon juice (for glaze)
- 2–3 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, cornstarch, baking soda, salt, lemon zest, and poppy seeds.
- Melt the butter, then pour it into the cold heavy cream. Stir with a fork until small butter clumps form.
- Add the butter-cream mixture to the dry ingredients. Stir with a spatula until just combined. Avoid overmixing the dough.
- Portion the dough into 10–12 mounds on the prepared baking sheet, spacing them 2 inches apart.
- Refrigerate the scones for 10–15 minutes while the oven finishes heating.
- Bake for 16–18 minutes, or until the edges turn lightly golden.
- Cool the scones on a wire rack for 10 minutes.
- For the glaze, whisk powdered sugar, lemon juice, and milk until the mixture is smooth and pourable.
- Drizzle the glaze over the cooled scones. Let the glaze set before you serve them.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerate leftovers for up to 4 days.
- Reheat briefly in a 300°F oven to improve texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American