Strawberry Lemon Poppy Seed Scones
Few things wake up a kitchen quite like the smell of these strawberry lemon poppy seed scones baking in the oven. Bright lemon zest, sweet chunks of fresh strawberry, and a gentle crunch of poppy seeds come together in a buttery, flaky scone that tastes like it came from a bakery. This strawberry lemon poppy seed scones is the kind of bake that makes an ordinary morning feel special.
Equipment
- Baking sheet
- Parchment paper
- Box grater for cold butter
- Pastry cutter
- Glass mixing bowl set
- Wire cooling rack
- Silicone baking mat optional
- Microplane Premium Zester optional
- Bench scraper optional
Ingredients
- 2 ½ cups all-purpose flour 310g
- ⅓ cup granulated sugar 65g
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon poppy seeds
- 2 lemons zest only
- ½ cup unsalted butter 113g, very cold
- 1 cup fresh strawberries diced small
- ¾ cup cold heavy cream plus 2 tablespoons (30ml) for brushing
- 1 large egg
- 2 tablespoons fresh lemon juice 30ml
- 1 teaspoon pure vanilla extract
- 1 tablespoon turbinado sugar for topping
For the Glaze
- 1 cup powdered sugar 120g
- 2-3 tablespoons fresh lemon juice 30-45ml
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk flour, sugar, baking powder, salt, poppy seeds, and lemon zest in a large bowl until evenly distributed.
- Grate cold butter directly into flour mixture. Use a pastry cutter or fingertips to work butter into flour until it resembles coarse crumbs with pea-sized pieces remaining.
- Toss diced strawberries with a tablespoon of the flour mixture to coat, then gently fold into the flour and butter mixture.
- Whisk heavy cream, egg, lemon juice, and vanilla in a separate bowl until smooth and combined.
- Pour wet ingredients into the dry ingredients and stir with a fork just until a shaggy dough forms. Turn out onto a lightly floured surface.
- Gently pat dough into a 7-inch round disc about ¾ inch thick. Cut into 8 even triangles and place on prepared baking sheet.
- Place the baking sheet in the freezer for 15-20 minutes to chill the shaped scones.
- Brush chilled scones with remaining heavy cream and sprinkle with turbinado sugar. Bake for 20-22 minutes until golden brown.
- Cool scones on the baking sheet for 5 minutes, then transfer to a wire rack. Whisk powdered sugar and lemon juice for glaze, then drizzle over slightly warm scones.
Notes
- Keep all dairy ingredients very cold for the flakiest, most tender scones. Freeze the butter for 15 minutes before grating if your kitchen is warm.
- Tossing strawberries in flour prevents them from sinking to the bottom or bleeding excess moisture into the dough.
- Handle the dough as little as possible once the wet and dry ingredients meet to avoid tough scones.
- Do not skip the chilling step before baking—it firms the butter back up and helps the scones rise tall and flaky.
- Use fresh lemon juice, not bottled, for the brightest, most vibrant flavor in both the dough and the glaze.
- Let the scones cool slightly before glazing so the icing sets properly instead of sliding off.
- Store unglazed scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freeze baked, unglazed scones in a freezer bag for up to 3 months. Reheat frozen scones in a 350°F oven for 8-10 minutes.
- Variations: swap strawberries for blueberries, add ½ teaspoon almond extract, or make mini scones by cutting the dough into 16 triangles and reducing bake time by 4-5 minutes.
- Serve warm with salted butter, clotted cream, or a dollop of mascarpone for an extra indulgent treat.
Nutrition
Serving: 1sconeCalories: 285kcalCarbohydrates: 38gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 55mgSodium: 230mgPotassium: 85mgFiber: 1gSugar: 17gVitamin A: 10IUVitamin C: 25mgCalcium: 8mgIron: 8mg
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