Breakfast & Brunch > Baked Goods (Sweet) > Scones > Classic Scones Recipe

Lemon Poppy Seed Scones

Brighten your breakfast or brunch with these zesty lemon poppy seed scones. The perfect balance of sweet and tangy, these scones are easy to make and delightfully delicious.

Prep Time
20 minutes
Cook Time
18-22 minutes
Servings
8 scones
Ingredients
  • 2 1/2 cups All-purpose flour
  • 1/2 cup Granulated sugar
  • 2 1/2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 2 tablespoons Poppy seeds
  • 1/2 cup Cold unsalted butter
  • 2 teaspoons Lemon zest
  • 3/4 cup Heavy cream
  • 1 tablespoon Lemon juice
  • 1 Egg (for egg wash)
  • 1 tablespoon Sugar (for sprinkling)

Preheat Oven & Prepare Baking Sheet

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds.

Cut in the Butter

Cut cold butter into small cubes and add to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.

Add Lemon Zest & Wet Ingredients

Stir in the lemon zest. In a separate bowl, combine heavy cream and lemon juice. Add wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix.

Shape & Cut Scones

Turn the dough out onto a lightly floured surface. Pat the dough into a 1-inch thick circle. Use a biscuit cutter or knife to cut out scones. Place on the prepared baking sheet.

Prepare Egg Wash & Sprinkle with Sugar

Whisk egg in a small bowl. Brush the tops of the scones with the egg wash, then sprinkle with sugar.

Bake the Scones

Bake for 18-22 minutes, or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Serving Suggestions

Serve warm, ideally on the same day they are baked. These scones are delicious on their own or with a dollop of clotted cream or lemon curd.

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FAQ

  • Can I use lemon extract instead of lemon zest?

    It's better to use lemon zest for the best flavor. If using lemon extract, add 1/2 teaspoon along with the wet ingredients. Be careful not to add too much, as it can be overpowering.
  • Can I freeze these scones?

    Yes, you can freeze them after baking. Allow them to cool completely, then wrap them individually in plastic wrap and place in a freezer bag. Reheat in the oven until warmed through.
  • Can I substitute the heavy cream with milk?

    Heavy cream is recommended for its rich flavor and texture. However, you can substitute with whole milk, but the scones may be slightly less tender.
  • My scones are dry. What did I do wrong?

    Overbaking can cause scones to be dry. Make sure you don't overbake them and monitor them closely towards the end of the baking time. Also, avoid overmixing the dough, as this can develop too much gluten.