Lemon Poppy Seed Scones

Lemon Poppy Seed Scones Ingredients

Each ingredient in this scone recipe is important for a reason:

• Lemon zest and lemon juice – Two ways to add lots of lemon flavor to these scones.
• Granulated sugar – Sweetens the dough, creating a tender crumb.
• All-purpose flour and baking powder – The base of the scone dough.
• Kosher salt – Balances the sweetness and sharpens the lemon flavor.
• Poppy seeds – For that classic lemon poppy seed look!
• Unsalted butter – First frozen and then grated into the flour for bakery-style layers.
• Sour cream – Keeps the dough moist and tender.
• Egg – Adds richness and structure.
• Heavy cream and turbinado sugar – For the perfect topping on the scones.
• Powdered sugar – Creates a smooth, sweet glaze.

The full amount of each ingredient can be found in the recipe card below.

How to Make Lemon Poppy Seed Scones

Putting together the dough and glaze for these scones is a simple process:

Infuse the sugar with lemon – In a large bowl, combine the lemon zest and granulated sugar. Rub the mixture together for about 1 minute until it resembles wet sand and smells fragrant.

Mix the dry ingredients – Add the flour, salt, baking powder, and poppy seeds. Stir until everything is evenly combined. Grate the frozen butter directly into the flour mixture. Press the butter into the flour until the pieces are irregular and no larger than a pea.

Whisk the wet ingredients – In a separate bowl, whisk together the sour cream, egg, and lemon juice until smooth.

Form the dough – Add the wet mixture to the dry ingredients. Using a fork, mix until a wet, shaggy dough forms. Turn the dough out onto a well-floured surface. With floured hands, knead it a few times until it becomes cohesive, adding more flour to the counter as needed. Fold the dough onto itself a couple of times to build layers of butter throughout. Pat the dough into a 6-inch round disk. Place the disk in the freezer for 20 minutes.

Cut the scones – Remove the dough from the freezer and cut it into 8 equal triangles. Transfer the scones to a parchment-lined baking sheet. Brush the tops with heavy cream and sprinkle with turbinado sugar.

Bake – Bake in the preheated 400°F oven until the tops are golden and the centers are set, 18-22 minutes. Remove from the oven and let the scones cool.

Glaze – In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Once the scones are cooled, drizzle the glaze over the top and serve.

Recipe Tips

• Rub the zest into the sugar – This simple step brings out more lemon flavor than just stirring zest into the flour.
• Keep the butter very cold – Frozen butter is the key to flaky, tender scones that hold their shape.
• Do not overwork the dough – Mix and knead just until the dough comes together. A light hand keeps the crumb soft.
• Use flour on the counter and your hands – The dough is shaggy and a little sticky at first, which is exactly what you want.
• Freeze before baking – That short chill time helps prevent spreading and gives the scones better lift in the oven.
• Wait to glaze until cool – If the scones are warm, the glaze will melt right off instead of setting on top.

Frequently Asked Questions

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