Easy Lemon Poppy Seed Scones

Easy Lemon Poppy Seed Scones: A Citrusy, Light, and Fluffy Delight

These Easy Lemon Poppy Seed Scones are the perfect way to add a little zest to your morning or afternoon tea. Light, fluffy, and full of bright lemon flavor, these scones are topped with a sweet, tangy glaze that adds just the right amount of sweetness. Whether you’re serving them for a special brunch or enjoying one as a midday treat, these scones will brighten up your day with every bite.

Ingredients:

For the Scones:

• 1 cup heavy cream
• 8 tablespoons butter
• 2 cups all-purpose flour
• 6 tablespoons sugar
• 1 tablespoon cornstarch
• 1 ½ tablespoons poppy seeds
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• Zest of 1 medium lemon

For the Glaze:

• 2 cups powdered sugar
• 3-4 tablespoons milk or half and half
• 1 tablespoon fresh lemon juice

Directions:

1. Prepare the Oven:

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper. If you’re making smaller scones, you may need two sheet pans. Set the oven rack in the middle position.

2. Chill the Cream and Melt the Butter:

• Measure 1 cup of heavy cream and place it in the freezer for 10 minutes.
• While the cream is chilling, melt 8 tablespoons of butter in a microwave-safe bowl for 1 minute, covering the bowl with a paper towel. If not fully melted, continue microwaving in 10-second intervals. Let the butter cool slightly.

3. Mix the Dry Ingredients:

• In a medium bowl, whisk together the flour, sugar, cornstarch, poppy seeds, baking powder, baking soda, salt, and lemon zest.

4. Prepare the Cream and Butter Mixture:

• After chilling the heavy cream for 10 minutes, combine it with the melted butter. Stir with a fork until small clumps or globules form.

5. Combine Wet and Dry Ingredients:

• Pour the cream-butter mixture into the dry ingredients. Using a rubber spatula, gently stir until all the flour is incorporated. The dough will be thick, similar to cookie dough. Be careful not to overmix, but ensure there are no dry flour spots.

6. Shape the Scones:

• Spray a cookie scooper or large spoon with non-stick cooking spray. Scoop out mounds of dough onto the prepared baking sheet, spacing them at least 2 inches apart.

7. Chill the Scones:

• Place the unbaked scones in the refrigerator for at least 15 minutes. This helps them hold their shape while baking.

8. Bake the Scones:

• Bake the scones for 12 minutes, then check for doneness. They should be light golden brown. Depending on your oven, baking may take between 15-20 minutes. Once done, transfer the scones to a wire cooling rack.

For the Lemon Glaze:

1. Prepare the Glaze:

• While the scones are baking, whisk together the powdered sugar, milk (or half and half), and lemon juice in a medium bowl until smooth. The glaze should be thick but spoonable. If the glaze is too thin, add more powdered sugar; if too thick, add a little more milk.

2. Glaze the Scones:

• Once the scones have cooled slightly, place a sheet pan or foil under the cooling rack. Spoon the glaze over the scones, allowing the excess to drip off. For a pretty presentation, sprinkle extra poppy seeds over the glaze.
• Let the glaze set before serving, if you can resist!

Recipe Notes:

• Prep Time: 15 minutes
• Chill Time: 15 minutes
• Cooking Time: 15-20 minutes
• Total Time: 45-50 minutes
• Calories: 260 kcal per scone
• Servings: 12 scones

Perfect for Brunch or Afternoon Tea

These Lemon Poppy Seed Scones are light, buttery, and bursting with lemon flavor, making them perfect for any occasion. The poppy seeds add a subtle crunch, while the lemon zest and glaze bring a bright citrusy note that pairs wonderfully with a cup of tea or coffee. Plus, with a prep time of just 15 minutes, they’re easy to whip up for a weekend brunch or last-minute guests.

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