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!
Servings 8 scones
Calories 330kcal
Ingredients
- 2 tbsp lemon zest
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ tsp kosher salt
- 1 tbsp baking powder
- 1 tbsp poppy seeds
- ½ cup buttermilk
- 1 large egg
- 2 tbsp fresh lemon juice (about ½ a lemon)
- 8 tbsp (1 stick) unsalted butter cubed
- 2 tbsp turbinado sugar
For the glaze
- ½ cup sifted powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Preheat the oven to 400°F. Have a parchment-lined baking sheet ready and set it aside.
- In a large bowl, combine the lemon zest and sugar. Work the two together until the mixture resembles wet sand, 1 minute. Add the flour, salt, baking powder, and poppy seeds, and mix together. Add the cold pieces of cubed butter and toss with the flour mixture. Press pieces of butter between thumb and forefinger until the butter is worked into the flour with irregularly-sized pieces no bigger than a pea.
- In a separate bowl, combine the buttermilk, egg, and lemon juice. Beat until the egg is smooth, then add it to the dry ingredients. Using a fork, mix the scones together to form a wet and shaggy dough.
- Pour the shaggy dough onto a well-floured surface and, with well-floured hands, knead it a few times until it comes together as a cohesive dough, adding more flour to the counter as needed. Pat the dough into a 6-inch round disk. Cut the disk into eight equal triangles and place each scone on the parchment-lined baking sheet. Brush the tops of the scones with buttermilk and sprinkle with the raw sugar.
- Place the scones in the preheated 400℉ oven and bake until they are golden on top, 20-25 minutes. Once baked, remove the scones from the oven and cool.
- In a small bowl, combine the powdered sugar and lemon juice. Whisk until smooth. Once the scones are cooled, drizzle the tops with the glaze and serve.
Notes
- 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.
Nutrition
Serving: 1scone | Calories: 330kcal
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