When life gives you lemons, you make Lemon poppy seed scones (not lemonade for the purposes of this post). Nonetheless, that joke was corny, but it just works. I am a bit of a dork, but just go with it!
Warm, moist, and flaky scones filled with fresh lemon zest, poppy seeds and topped off with a tart lemon glaze. I am in my happy place just thinking about them.
Scones really are at the top of my list when it comes to breakfast foods and I am sad that I don’t make them often enough. Little triangles of heaven get it my belly! Simple, delicious, and can be made within a hour. Sign me up!
What is a scone?
A scone is a kind of bread that is baked on a griddle or baking sheet. They are small and in the same family as a muffin or crumpet. They have baking powder to make it rise and they are made up or wheat, barley, or oatmeal.
Scones are best served warm and in the US are found in many coffee shops (like Starbies). Many different fruits, nuts, or even chocolate can be in a scone and are wonderful! Serve it warm with a pad of butter (in my case a half of stick sometimes) and my day is made!
Helpful tips for Lemon Poppy seed scones
- Over-kneading the dough will cause gluten formation making the scone tough and chewy.
- Make sure the butter is cubed and chilled. Add the butter to the freezer before putting into the food processor. The dough will not turn out right if butter is too warm.
- Be sure to add right enough water or buttermilk to your baking soda to allow for the scones to rise.
- Fresh lemon juice is better for the glaze. You can taste the difference.
How to make lemon poppy seed scones
Lemon poppy seed scones are relatively simple to make. However, the steps are important to follow as anything can go wrong when it comes to kneading the dough! Follow these fool proof steps and your scones will turn out perfectly!
First, preheat the oven to 375 degrees. Prepare a baking sheet with a silicon mat and set aside.
Second, in a large mixing bowl whisk the flour, sugar, baking powder, lemon zest, poppy seeds, and salt. Add in the cubed and chilled butter. With a pastry cutter, cut the butter into the flour mixture until the mixture resembles coarse sand.
Third, in a small bowl whisk the heavy cream, egg, and vanilla extract. Drizzle wet mixture over dry ingredients and mix until the dough is moistened.
Fourth, turn out dough on a lightly floured surface. Mix only until the dough has come together and is no longer sticky. Shape into an 8 inch disk. Cut into 8 equal triangular pieces (slice through with knife to ensure for even pieces).
Fifth, transfer scones to prepared baking sheet. Refrigerate for 15 minutes. Take out of fridge and then bake for 20-22 minutes or until edges are golden brown. Cool completely. While the scones are cooling, whisk all ingredients for the lemon glaze together.
Lastly, once scones have cooled completely either drizzle or dip tops of scones with lemon glaze. Serve and enjoy!
Lemon desserts to enjoy!
Lemon poppy seed scones
- Baking sheet
- Silicon mat
- Mixing bowls
- Measuring cups and spoons
Lemon poppy seed scones
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter chilled and cubed
- 2 tbsp lemon zest
- 1 tbsp poppy seeds
- ½ cup heavy cream
- 2 tsp vanilla extract
- 1 large egg
- 1½ cup confectioner's sugar
- 2 tbsp lemon juice fresh
- 1 tbsp heavy cream
Lemon poppy seed scones
- Preheat oven to 375°. Line a baking sheet with a silicon mat and set aside.
- In a large mixing bowl, whisk the flour, granulated sugar, baking powder, salt, lemon zest, and poppy seeds.
- Cube the cold butter pieces and add to bowl. With a pastry cutter, cut the butter into flour mixture until the mixture resembles coarse sand. Put in fridge while mixing wet ingredients together.
- In a small bowl, whisk the heavy cream, egg, and vanilla. Take dry ingredients out of the fridge and pour wet mixture over dry and mix until all the mixture is moistened.
- Transfer the dough to a lightly floured surface and mix only until combined. If too wet add more flour, if too dry add more heavy cream. Shape dough into an 8 inch disk.
- Cut dough into 8 even wedges. Place on baking sheet and put in the fridge for 15 more minutes. Bake for 20-22 minutes or until the edges are golden brown. Cool completely before glaze.
- In a medium mixing bowl, whisk together the confectioner's sugar, lemon juice, and heavy until your get your desired glaze consistency (ribbon should form when drizzled off of whisk back into bowl).
- Drizzle over scones or dip each scone into lemon glaze when cooled. Allow the glaze to harden before serving (15 minutes).
fun fact of the day!
The sun is a yellow dwarf star!