Lemon Poppy Seed Scones
These Lemon Poppy Seed Scones will delight all your senses. The texture is soft when they come out of the oven and have a bit of a tangy effect from the lemon zest. The glaze on top provides an added sweetness but still contains the citrusy character. The poppy seeds add a beautiful visual to these flavorful little biscuits. The aroma is as if you were walking through a grove of lemon trees full of blossoms.
Ingredients
- Lemons
- Poppy Seeds
- Brown Sugar
- Granulated Sugar
- Chilled Butter
- Heavy Cream
- All-Purpose Flour
- Vanilla Extract
- Salt
- Powdered Sugar
What pairs well with scones
You won’t need to add any topping or jam, but if you prefer you can scoop up a dollop of lemon curd and add it to your plate. A nice cup of Earl Grey with a hint of bergamot or Lavender herbal tea will be a nice accompaniment to your scones.
How to prepare the scones
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Imagine baking these luscious scones for a small get-together or a birthday tea basket. Inviting some friends over, sharing a pot of your favorite tea, maybe some tea sandwiches, and enjoying great conversation. There is nothing better than bonding over fresh baked food and drink. These lemon scones can be made in advance and frozen until needed, or make a few batches before your guest arrive.
You can even make them without the glaze if you are in a hurry, or don’t want the added sugar. They will still be just as scrumptious.
Related Recipes
Lemon Poppy Seed Scones
Lemon Poppy Seed Scones are a tangy and sweet biscuit that pairs well with Earl Grey or Lavender herbal tea.
Ingredients
- 2 Cups All Purpose Flour
- 2 tsp Baking Powder
- 2/3 Heavy Cream
- 1/2 Cup (1 Stick) of Unsalted Butter
- 2 Tbsp Lemon Juice
- 2 Tbsp Lemon Zest
- 1/4 Cup White Granulated Sugar
- 2 Tbsp Light Brown Sugar
- 1 tsp Vanilla Extract
- 2 Tbsp Poppy Seeds
- 1/2 tsp Salt
Lemon Glaze
- 1/2 Cup Powdered Sugar
- 1 Tbsp + 1 Tsp Heavy Cream
- 1 Tbsp Lemon Juice
- Sprinkle of poppy seeds or lemon zest (Optional)
Instructions
Directions for using a Food Processor
- Add the flour, baking powder, lemon zest, both sugars, salt and poppy seeds to the bowl of a food processor. Pulse until combined.
- Cut the chlled butter into cubes and add it into the same bowl along with the heavy cream, lemon juice, and vailla extract. Use the pulse option of your food processor until a shaggy dough forms. You want a dough that is well mixed, yet still lumpy from the cold butter. Make sure the flour is completely incorportated.
- Form the dough into one ball and transfer it from the food processor into a bowl. Refrigerate for 30 minutes to make sure the butter is cold before baking.
- Go to step 4 Below.
Instructions without Food Processor:
1. Add the flour, baking powder, lemon zest, both sugars, salt and poppy seeds into a large bowl. Whisk until combined.
2. Grate the cold butter with a cheese grater and add to the bowl with the dry ingredients. Add in heavy cream, lemon juice, and vanilla extract. Mix together until it turns into a shaggy dough. I recommend using your hands for this step or a pastry blender.
3. Form the dough into a ball and transfer it to a bowl. Chill the dough in the refigerator for 30 minutes to make sure the butter is cold before baking.
4. Preheat oven to 350 degrees
5. Once the dough ball has chilled, press it down into a thick disk and cut into 6-8 triangles, depending on how large you would like you scones.
6. Bake the scones for 22-25 minutes or until the bottoms are golden brown. The scones will be soft right when you take them out but will become more firm as they cool.
7. Let the scones cool for 20 minutes before glazing to ensure the glaze doesn't melt right off. While the scones rest, make the glaze. In a small bowl, combine the powdered sugar, heavy cream, and lemon juice. Use more heavy cream for a thinner glaze, and less if you want it thicker. Option of adding extra lemon zest or poppy seeds.
8. Drizzle the glaze over the scones. Then let the rest for a few minutes to let the glaze harden. Then serve and enjoy!
Notes
Keep the butter and heavy cream as cold as possible to ensure that the scones rise and become fluffy.
Do not substitute regular or skim milk for heavy cream. The scones will spread to much.
If using a food processor, use the pulse function to ensure you don't overmix your dough.
Using the processor lets you use less heavy cream, so use sparingly at first. If using the bowl method you may need more heavy cream.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 210Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 5mgSodium 272mgCarbohydrates 42gFiber 2gSugar 16gProtein 4g
You can freeze these scones for up to 2 months. Place in individual sealed baggies or containers. When you are ready to eat, simply stick in the oven at 350 degrees Fahrenheit and bake for 6-8 minutes. You can also freeze before baking, by taking the individual triangles and seal in a baggy for up to 3 weeks. Add 3 extra minutes for baking time.
Use unsalted butter and make sure it is chilled. This is what makes the scones fluffy and airy.
If you form it into a disk and then cut it into 8 slices you have the perfect scones. If you want you can buy a scone pan, to get them the same size.
Poppy seeds perform several functions in baked goods such as providing a rich nutty flavor, that may be intensified by toasting. They provide a mild nutty aroma. Also, they contribute a crunchy texture. Just make sure you have a toothpick on hand, and they like to stay between your teeth.
