I’m all about the breakfast pastries and I love a good scone. Lemon Poppy Seed Scones are a full of fresh flavor! Lemon makes everything a little more bright and cheery, in my opinion. So go on, give these a try!
Lemon Poppy Seed Scones Printer-Friendly Recipe
From: Spoonful of Sugar
Makes: 12 small scones or 6 large scones
Ingredients
Scones
2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter, cold and cubed
1/4 cup milk (I used whole milk)
1 egg
3 tablespoons poppy seeds
1 tablespoon lemon zest
2 tablespoons lemon juice
Glaze
1/2 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
Directions
Scones
Preheat oven to 425 degrees. Line a baking sheet with a nonstick liner, set aside.
In the bowl of a stand mixer, combine the flour, sugar, baking powder, and salt. Add the butter, tossing in the flour mixture before turning the mixer on. Mix until the butter is incorporated and mixture forms coarse crumbs. In a separate bowl, whisk together the egg and milk. Slowly pour the wet ingredients into the dry with the mixer on low. Now mix in the poppy seeds, lemon zest & juice until fully incorporated.
Form the dough into a 4×12″ rectangle, about 1″ thick. If the dough is too sticky, dust your work surface with flour and sprinkle flour over the top of the dough. Cut the rectangle into 3 equal squares, then cut each square using a “X” pattern to form 12 total scones (if you want your scones to be larger, cut each 1/3 section in half diagonally to form 6 scones).
Place scones on prepared baking sheet and bake in preheated oven for 10-15 minutes, rotating the pan halfway through. Baking times will vary, based on the size of your scones, so keep a close eye on the oven. I found that my scones were done cooking after about 10 minutes. You’ll know they are done when the tops have puffed up and the scones are starting to turn golden brown. Remove from oven and cool the pan on a wire cooling rack.
Glaze
When the scones are completely cooled, prepare your glaze. In a small bowl combine all of the glaze ingredients, whisk until smooth. Brush the glaze over the scones and allow the glaze to set up a bit before serving, about 30 minutes. Best served within 2-3 days. Enjoy!
In the bowl of a stand mixer, combine the flour, sugar, baking powder, and salt.
Cube up the cold butter.
Add the butter to the mixer with the mixer off.
Toss the butter around in the flour mixture with your hands to coat.
Turn the mixer on and mix in the butter until coarse crumbs are formed.
In a small bowl, whisk together the butter and milk.
With the mixer on low, slowly pour in the milk mixture.
Zest up that lemon.
Juice it too.
Add the poppy seeds, lemon zest & juice to the mixer.
Mix until fully incorporated.
Place dough on work surface and form a 4×12″ rectangle, about 1″ thick. If the dough is too sticky, dust on a little flour.
Cut the rectangle into 3 equal squares and cut each square using a “X” pattern.
Place scones on lined baking sheet and bake in preheated 425 degree oven for about 10 minutes. The scones will puff up and start turning golden brown. Remove from oven and place pan on a wire cooling rack.
When the scones are cooled, prepare the glaze. Combine all of the glaze ingredients in a small bowl and whisk together until smooth.
Brush the glaze over the cooled scones.
Enjoy!
