Lemon Poppyseed Scones

5 from 1 vote

These scones make the perfect breakfast or high tea treat! They are moist, pillowy soft, yet still golden and slightly crisp on the outside. Suffice to say, it is impossible to stop at just one! The scones are incredible on their own, but when topped with this zesty lemon glaze, they are out of this world!

Prep Time20

Cook Time25

Chill Time30

Total Time1 15

Course: Breakfast

Cuisine: American

Servings:

Calories: 319kcal

Author: Candi Elm

Ingredients

2 Cups All Purpose Flour
2 Teaspoons Baking Powder
2/3 Cup Heavy Cream
1/2 Stick Unsalted Butter
2 Tablespoons Lemon Juice Fresh Squeezed is best
2 Tablespoons Lemon Zest
1/4 Cup Granulated Sugar
2 Tablespoons Light Brown Sugar
2 Tablespoons Poppyseeds
1/2 Teaspoon Salt

Glaze

1/2 Cup Powdered Sugar
1 Tablespoon Heavy Cream
1 Teaspoon Heavy Cream 1 TBS plus 1 TS Heavy Cream
1 Tablespoon Lemon Juice

Instructions

Add the flour, baking powder, lemon zest, both sugars, salt, and poppy seeds to the bowl of a food processor. Pulse until combined (If not using a Food Processor refer to notes)
Cut the butter into cubes and add it into the same bowl along with the heavy cream, lemon juice, and vanilla 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 incorporated.
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.
While the dough chills, preheat the oven to 350 degrees fahrenheit, and prepare a baking tray lined with parchment paper.
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 your scones.
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.
Let the scones cool for 20 minutes before glazing to ensure that 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.
Drizzle the glaze over the scones. Then let them rest for a few minutes to let the glaze harden. Then serve and enjoy!

Notes

If you would like to make these scones ahead of time or bake a fresh scone every morning, you can freeze the dough for up to 3 weeks. To do this, simply cut the dough into triangles and line them up on a baking tray so they are not touching. Place them in the freezer like this for 2 hours. Once they are frozen and are not at risk of sticking together, transfer them to a freezer bag or Tupperware container. When you are ready to bake, simply defrost completely, or add 3 extra minutes to the baking time.

You can also freeze baked scones for up to 2 months. When you are ready to eat, simply stick them in the oven at 350 degrees Fahrenheit and bake for 6-8 minutes until they are warm.

Keep the butter and heavy cream as cold as possible to ensure that the scones rise and become fluffy.

If using a food processor, only use the pulse function to ensure that you do not over-mix your dough.

A food processor will help you mix the dough using less heavy cream than mixing it by hand. This will result in a fluffier and lighter scone. If you do not have a food processor, you may need to add a few extra tablespoons of heavy cream to get the dough fully incorporated. Add this one tablespoon at a time.

I would not recommend substituting the heavy cream for a less fatty substitute such as regular or skim milk. The scones will spread too much.

IF NOT USING A FOOD PROCESSOR

Add the flour, baking powder, lemon zest, both sugars, salt, and poppy seeds into a large bowl. Whisk until combined.

Grate the cold butter with a cheese grater and add to the bowl with the dry ingredients. Add in the heavy cream, lemon juice, and vanilla extract. Mix together until it turns into a shaggy dough. I recommend using your hands for this step.

Move to the next step above. Step 4.

Nutrition