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Easy Lemon Poppy Seed Scones

No trip to a fancy bakery needed to enjoy these Lemon Poppy Seed Scones. Simple ingredients, a little love, and you'll have a batch of these easy freezer friendly scones ready in no time!

Prep Time
25 mins
Cook Time
25 mins
Additional Time
20 mins
Total Time
1 hr 6 mins
Servings: 8 servings
Calories: 384 kcal
Course: Breakfast
Cuisine: American

Ingredients

FOR THE SCONES:
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ Tablespoons poppy seeds
  • 6 Tablespoons unsalted butter cold
  • 2 Tablespoons lemon juice
  • 3 teaspoons pure lemon extract
  • 1 teaspoon freshly grated lemon peel
  • ⅔ cup heavy whipping cream
  • 1 large egg
FOR THE GLAZE:
  • 1 cup powdered sugar
  • 1 Tablespoon lemon juice
  • ½ Tablespoon water
  • 1 teaspoon freshly grated lemon peel

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. Combine flour, sugar, baking powder, baking soda, salt, and poppy seeds in a medium bowl.
  3. Cut butter into chunks and use a pastry cutter to combine with flour mixture until butter chunks are pea-sized.
  4. Add heavy whipping cream, egg, lemon juice, lemon extract and lemon peel. Mix until just combined.
  5. Turn onto a hard, floured surface and knead until dough forms, about 1 minute. Dough will be a little sticky. Form into a ball and pat down into a circle about 1 inch thick.
  6. Cut circle into eight triangles and place on a lightly greased baking sheet.
  7. Bake for 18-21 minutes, or until bottoms of scones are lightly browned and a toothpick comes out clean. Transfer to cooling rack.
  8. Let scones cool for 20 minutes. While they are cooling, prepare the glaze. Combine water, lemon juice, and lemon peel in small bowl. Add powdered sugar 1 tablespoon at a time, mix thoroughly before adding more.
  9. Once cool, spoon glaze onto scones.

Notes

  • If the glaze is too runny, slowly add in more powdered sugar until desired consistency. If too thick, add in more water.
  • Be sure butter is cold to create fluffy pockets in the scones.
  • Fresh lemon juice works best, not the concentrate in bottles.
  • Buttermilk can be substituted for heavy cream.
  • If dough is too sticky, add one Tablespoon of flour at a time until it's not as wet. If too dry, add one tablespoon of heavy cream until moistens. Dough should hold together and be moist, but not stick in large clumps to your fingers.
  • 2 lemons will get you the amount of fresh lemon peel and juice for today's recipe.

Nutrition Information

Serving 1 Calories 384kcal (19%) Carbohydrates 52g (17%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 6g Cholesterol 69mg (23%) Sodium 359mg (15%) Fiber 1g (4%) Sugar 27g (54%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 384

% Daily Value*

Serving 1
Calories 384kcal 19%
Carbohydrates 52g 17%
Protein 5g 10%
Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 6g 35%
Cholesterol 69mg 23%
Sodium 359mg 15%
Fiber 1g 4%
Sugar 27g 54%

* Percent Daily Values are based on a 2,000 calorie diet.