Lemon Poppy Seed Scones
These Lemon Poppy Seed Scones are buttery, bright, and flaky, with a real punch of fresh lemon in every bite. A simple lemon glaze on top seals the deal, and the whole batch is ready in under an hour. The secret is grated frozen butter for bakery-style layers without any fuss.
Equipment
- Large mixing bowl
- Box grater for frozen butter
- Bench scraper for cutting dough
- Microplane zester for lemon zest
- Baking sheet
- Parchment paper
- Wire cooling rack
- Small mixing bowl for wet ingredients and glaze
- Measuring cups and spoons
- Whisk
- Spatula or fork for mixing dough
Ingredients
- 2 3/4 cups all purpose flour about 345g
- 1/3 cup granulated sugar about 65g
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 113g, frozen
- 1 tablespoon poppy seeds
- 2 lemons zest of 2 lemons
- 3/4 cup cold buttermilk about 180ml
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice about 30ml, for the dough
- 2 tablespoons turbinado sugar for topping
For the Lemon Glaze
- 1 cup powdered sugar about 120g
- 2 to 3 tablespoons fresh lemon juice about 30-45ml, for the glaze
Instructions
- Place the butter in the freezer for at least 20 minutes. Line a baking sheet with parchment paper and preheat oven to 400°F.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add poppy seeds and lemon zest, whisking until evenly distributed.
- Remove butter from freezer and grate it directly into the flour mixture using a box grater. Toss with hands or a fork to coat the butter pieces and prevent clumping.
- In a separate bowl, whisk together the buttermilk, egg, vanilla, and lemon juice until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently with a spatula or fork just until the dough comes together and no dry flour remains. Do not overmix.
- Turn dough onto a lightly floured surface and pat into an 8-inch circle about 1 inch thick. Cut into 8 wedges and transfer to the prepared baking sheet. Freeze for 15 minutes.
- Remove from freezer and sprinkle tops with turbinado sugar. Bake at 400°F for 16-18 minutes until lightly golden and a toothpick comes out clean. Cool on a wire rack for at least 10 minutes.
- While scones cool, whisk powdered sugar with 2-3 tablespoons of lemon juice until thick but pourable. Drizzle over scones and let set for 5 minutes before serving.
Notes
- Keep everything cold: Cold ingredients are the key to flaky scones. Freeze the butter and chill the dough before baking for best results.
- Don't overmix: Mix just until the dough comes together. Overworking the dough develops gluten and results in tough scones.
- Use fresh lemons: Fresh lemon zest and juice provide the best flavor. Bottled juice won't give you the same bright, vibrant taste.
- Make-ahead instructions: Shape the scones and refrigerate overnight, or freeze unbaked wedges for up to 3 months. Bake frozen scones straight from the freezer, adding a few extra minutes.
- Storage: Store glazed scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Reheating: Reheat baked scones in a 300°F oven for 8-10 minutes. Avoid microwaving glazed scones, as it can make the glaze gummy.
- Substitutions: Use plain Greek yogurt thinned with a splash of milk instead of buttermilk. For a different citrus profile, substitute orange zest and juice.
- Add-ins: Fold in a handful of fresh blueberries for a lemon blueberry poppy seed version, or stir in a teaspoon of almond extract for a subtle nutty note.
- Freezer-friendly: Freeze unbaked, shaped wedges on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time.
Nutrition
Serving: 1sconeCalories: 290kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 220mgPotassium: 65mgFiber: 1gSugar: 18gVitamin A: 8IUVitamin C: 15mgCalcium: 10mgIron: 8mg
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