Lemon Poppy Seed Scones

If you’re looking for an all-purpose scone that delivers amazing flavor every time, then these lemon poppy seed scones are the answer. With both lemon zest and juice in the scone, the citrus flavor is super delicious without being too tart. Whether it’s for breakfast, brunch, or dessert, these will hit the spot and be everything you want!

Why this recipe works.

When talking about scones, it is important to understand they are different depending on where you live. In the United States, a scone is flaky, slightly crumbly, and sweet. The scones will often have a glaze and are closer to a desert. In the United Kingdom, a scone is closer to an American biscuit, richer and dense. In Britain, a scone is served with cream and jam. These are American scones. Sweet, light, and flaky. This recipe takes the fear away from having a boring and dry scone. The flavor is the classic marriage of lemon and poppy seed. The lemon zest is mixed with sugar to bring out all the essential oils for a deeper lemon flavor. The result is a scone that is a great stand-alone treat or can be used with all the summer berries that will be in season.

Everything you’ll need to make this recipe.

• Lemon zest is where a lot of the bright lemon flavor is stored. Make sure to use organic lemons and wash well before testing.
• Baking powder is used for leavening the scones and giving them a lighter texture.
• Buttermilk provides a rich tangy flavor and is the acidic element needed to work with the baking powder and give rise to the scones.
• Lemon juice is used in both the scones and the glaze. The lemon juice will give a pronounced lemon flavor to the glaze.

Here’s how to make this recipe.

1. Mix together the lemon zest and sugar. In a large bowl, add the lemon zest and white granulated sugar. Using a spoon or hands, combine the zest with the sugar until it resembles a wet, sandy mixture. The sugar works as an abrasive to break down the zest, creating a uniform sugar mixture.

2. Mix the dry ingredients. To the sugar and zest mixture, add the flour, salt, baking powder, and poppy seeds. Whisk everything together until well incorporated.

3. Mix together the butter and wet ingredients. In a separate bowl, mix together the buttermilk, egg, and lemon juice. Whisk the wet ingredients together to ensure the egg is thoroughly combined, and then set it aside. To the dry ingredients, add the cubed butter. Using your hands, mix the pieces of butter into the dry ingredients, pressing to smash the butter. Continue to break down the butter until the dough forms a clump when a fist is made but easily falls apart when disturbed. Pour in the buttermilk mixture and mix the wet and dry ingredients together until just combined.

4. Shape the scones. Sprinkle a small amount of flour onto your work surface. Then empty the dough onto your surface and fold it repeatedly, shaping it into a 6-inch round circle. Slice the circle into quarters and then each quarter in half once more. This will form eight scones. Place the scones on a parchment-lined baking sheet. Brush the top of each scone with buttermilk and sprinkle with turbinado sugar.

5. Bake the scones and glaze. Place the scones in the preheated 400°F oven and bake for 20 to 25 minutes until golden on top. Once fully baked, remove the scones from the oven and let them cool slightly. To prepare the glaze, combine the powdered sugar and lemon juice. Whisk together, adjusting for the desired thickness. Then drizzle the glaze on top of the scones.

These pro tips will make this recipe a success.

• Since the zest of the lemon is being incorporated into the batter, always aim to purchase organic lemons. Being zesting, wash the lemons to remove any impurities on the surface. If your lemons seem to have a wax coating, boil them quickly in water and scrub them.
• To create a light texture to the scone’s batter, make sure not to compact your flour when measuring. Simply use a scoop to pour the flour into your measuring cup rather than using the measuring cup to scoop into the flour. Level off the top of the measuring cup filled with flour, making sure not to press down and compact the flour.
• Right before the scones are ready to shape, the dough should be a shaggy texture. Do not let that scare you. The dough should stick together when pressed together, but it will be able to be crumbled apart easily. This is the dough texture that you’re aiming for with these scones.
• When placing the scones on the baking sheet, make sure to give each scone plenty of space. During baking, the scones may spread and may run into each other if they are too close together. If this does occur, they can usually be sliced apart once fully baked.

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