Zesty Lemon Poppy Seed (Printable)

Tender scones with fresh lemon zest and crunchy poppy seeds, perfect for a bright start to the day.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon poppy seeds
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 1/2 cup cold unsalted butter, cubed
08 - Zest of 2 lemons
09 - 2/3 cup heavy cream, plus extra for brushing
10 - 1 large egg
11 - 1 teaspoon vanilla extract
12 - 2 tablespoons fresh lemon juice

→ Optional Glaze

13 - 3/4 cup powdered sugar
14 - 1–2 tablespoons fresh lemon juice

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
03 - Add the cold butter and lemon zest to the dry ingredients. Use a pastry cutter or fingertips to blend until mixture resembles coarse crumbs.
04 - Whisk heavy cream, egg, vanilla extract, and lemon juice together in a separate bowl.
05 - Pour wet ingredients into dry ingredients. Stir gently with a fork until just combined; avoid overmixing.
06 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick round and cut into 8 wedges. Transfer wedges to the prepared baking sheet.
07 - Brush scone tops with a little heavy cream. Bake for 16–18 minutes until golden brown. Cool slightly on a wire rack.
08 - Whisk powdered sugar with lemon juice to achieve a drizzle consistency. Drizzle over warm scones if desired.

# Expert Advice:

01 -
  • The poppy seeds add a gentle crunch that keeps every bite interesting without fighting the tender crumb.
  • Fresh lemon zest and juice give you brightness that feels alive, not artificial or one-note.
  • These come together fast enough that you can decide to make them and still serve them warm within the hour.
  • They taste fancy but forgive mistakes, so even a first attempt usually turns out beautifully.
02 -
  • Cold butter is non-negotiable, if it's too soft you'll lose the flaky texture and end up with something closer to a muffin.
  • Don't overmix the dough once the wet and dry ingredients meet, a few floury streaks are fine and will disappear as the scones bake.
  • If your dough feels too sticky to handle, pop it in the fridge for 10 minutes before shaping.
03 -
  • Grate your butter on a box grater while it's still cold, it incorporates faster and stays chilled longer than cubing it.
  • Use a bench scraper to cut your scones instead of a knife, it gives you cleaner edges and less drag through the dough.
  • If the glaze is too thick, add lemon juice a few drops at a time until it drizzles smoothly off a spoon.

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