Go Back
–+ servings
Lemon Poppy Seed Scones

Lemon Poppy Seed Scones for Blissful Morning Indulgence

Enjoy these Lemon Poppy Seed Scones that are moist, tender, and perfect for breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 10 minutes
Total Time 50 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Dough
  • 1 cup Heavy Cream Can substitute with half and half but may alter texture.
  • 8 tablespoons Butter Melted for easier incorporation.
  • 2 cups All-Purpose Flour No substitutions recommended.
  • 1/2 cup Sugar Coconut sugar can be used for a unique flavor.
  • 1 tablespoon Corn Starch Key for tender texture; do not substitute.
  • 2 tablespoons Poppy Seeds Can be omitted if desired.
  • 1 tablespoon Baking Powder Ensure it's fresh for best results.
  • 1/2 teaspoon Baking Soda Freshness is crucial.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 tablespoon Lemon Zest Fresh zest is best.
For the Glaze
  • 1 cup Powdered Sugar Use pure powdered sugar for best results.
  • 2 tablespoons Milk or Half and Half Adjust consistency as desired.
  • 1 tablespoon Fresh Lemon Juice Always use fresh for optimal flavor.

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • scooper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line your baking sheets with parchment paper.
  2. Chill 1 cup of heavy cream in the freezer for 10 minutes. Melt 8 tablespoons of butter in a microwave-safe dish.
  3. In a large bowl, whisk together the dry ingredients: flour, sugar, corn starch, poppy seeds, baking powder, baking soda, salt, and lemon zest.
  4. Mix the chilled cream into the melted butter until combined.
  5. Fold the cream and butter mixture into the dry ingredients until just combined.
  6. Form mounds of dough and place them on the baking sheet. Refrigerate for at least 15 minutes.
  7. Bake the scones for 12 to 20 minutes or until lightly golden brown. Cool on a wire rack.
  8. Whisk together the glaze ingredients until smooth and adjust the milk to your desired consistency.

Nutrition

Serving: 1sconeCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 400IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For best results, use fresh ingredients and avoid overmixing for tender scones.

Tried this recipe?

Let us know how it was!