Buttery Lemon Poppy Seed Scones with Lemon Glaze
Buttery Lemon Poppy Seed Scones with a luscious lemon glaze are not just any breakfast treat—they’re a delightful experience that brightens any morning or afternoon tea. The combination of zesty lemon and nutty poppy seeds creates an irresistible flavor profile that pairs beautifully with a cup of tea or coffee. Whenever I whip up a batch, my kitchen fills with warm, inviting aromas that always invite neighbors to stop by. These scones are perfect for brunches, special occasions, or simply as a treat for yourself.
Why make this recipe
Reasons to try it
This scone recipe is a treasure for several reasons. First, the ingredients are simple and often found in your pantry, making it a budget-friendly option. Additionally, the prep time is minimal compared to the delicious reward. They are also incredibly versatile—perfect for weekend brunches, afternoon teas, or even as a light dessert. The light and fluffy texture combined with the sweet and tangy lemon glaze makes them a hit with both kids and adults alike.
"These scones are the star of our brunch gatherings! The lemon flavor is so refreshing, and the kids can’t get enough of them!” – Emily W.
How to make Buttery Lemon Poppy Seed Scones with Lemon Glaze
The cooking process explained
Making these scones is straightforward and enjoyable, allowing you to embrace the baking process without any fuss. You’ll begin by zesting fresh lemons to release their aromatic oils before combining them with dry ingredients. Then, you’ll incorporate frozen butter for that signature flaky texture. Don’t rush through the mixing; gentle kneading creates the perfect dough. After your scones are shaped, they’ll chill briefly while the oven preheats, ensuring they rise beautifully while baking.
What you’ll need
Key ingredients
Gather the following ingredients to get started:
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon (6 grams) lemon zest (from about 2 or 3 lemons)
- 2 1/2 cups (315 grams) unbleached all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 3/4 teaspoon ground ginger
- 2 tablespoons (20 grams) poppy seeds
- 8 tablespoons (114 grams) unsalted butter (frozen)
- 1 1/2 cups (360 ml) heavy cream (cold)
- 2 tablespoons (30 ml) fresh-squeezed lemon juice
- 1 large (50 grams) egg
- 2 tablespoons (30 ml) heavy cream or milk (for egg wash)
- 1 cup (120 grams) powdered sugar
- 4-5 teaspoons lemon juice (for glaze)
Note: You can substitute Greek yogurt for heavy cream in a pinch for a slightly tangy flavor, or use almond milk for a dairy-free version.
Directions
Step-by-step instructions
- In a large bowl, add the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar for enhanced flavor.
- Next, whisk together the flour, baking powder, salt, ground ginger, and poppy seeds in the same bowl for about 30 seconds.
- Grate the frozen butter into the mixture and gently toss to incorporate.
- In a separate measuring cup, combine the heavy cream and lemon juice, then whisk well.
- Pour the cream mixture into the dry ingredients, using a rubber spatula to mix until just combined.
- Turn the dough out onto a floured surface and knead gently, incorporating any remaining flour until it forms a shaggy dough. Shape it into a square, about 8 x 8 inches.
- Fold the dough in half and pat into an 8-inch square again, repeating this step twice.
- Form the dough into an 8-inch circle, about 1 inch thick. Cut into 8 wedges.
- Place the wedges onto a tray and refrigerate for at least 30 minutes. Preheat your oven to 400°F (200°C).
- Assemble an egg wash by whisking together the egg and cream (or milk).
- Place the chilled scones on a parchment-lined baking sheet, brushing with the egg wash.
- Bake for 15-18 minutes until golden brown and they reach an internal temperature of 204°F (95°C).
- Cool for 10 minutes before transferring to a wire rack; wait until they reach room temperature to add the lemon glaze.
Lemon Glaze
To make the glaze, simply whisk powdered sugar with lemon juice until smooth, adjusting the consistency with more sugar or lemon juice as needed.
Best ways to enjoy it
How to plate and pair
These scones are delicious on their own, but serving them with a dollop of clotted cream or a side of seasonal fruit elevates the experience even more. Pair them with chamomile tea or a bright herbal infusion for an afternoon pick-me-up. Drizzled lemon glaze adds that extra sweet-tart twist that makes every bite irresistible!
Storage and reheating tips
Keeping leftovers fresh
To store leftover scones, place them in an airtight container for up to 3 days at room temperature. If you’d like to keep them for longer, freeze unglazed scones by wrapping them in plastic wrap and then placing them in a freezer bag for up to 2 months. You can bake from frozen, just add a few extra minutes to the baking time.
Helpful cooking tips
Tricks for success
- Freeze Your Butter: A key to flaky scones is using cold, grated butter. Freezing it before use prevents it from melting prematurely, leading to a lovely texture.
- Don’t Overmix: A shaggy dough is perfect. Overmixing can lead to dense scones, so mix gently and briefly.
- Chill the Dough: Giving the shaped scones a quick chill before baking helps them hold shape and rise beautifully.
Creative twists
Recipe variations
Feeling adventurous? You can swap out poppy seeds for finely chopped nuts or even dried cranberries for a fruity flair. Add a sprinkle of cardamom for a warm touch or top with candied lemon peel for extra sweetness and presentation.
Common questions
Your questions answered
Q: How long does it take to prepare these scones?
A: The preparation time is roughly 15 minutes, with an additional 30 minutes of chilling time before baking.
Q: Can I substitute the heavy cream?
A: Yes! Greek yogurt or even buttermilk can work as a substitute, but they will alter the flavor slightly.
Q: How do I know when my scones are done?
A: Check that they’ve risen and turned golden brown on top, and use a thermometer to ensure they reach an internal temperature of 204°F (95°C).
Baking these Buttery Lemon Poppy Seed Scones will not only bring joy to your kitchen but will also offer a delightful treat that’s hard to resist. Enjoy the process, and savor each bite!
Buttery Lemon Poppy Seed Scones with Lemon Glaze
Ingredients
Method
- In a large bowl, add the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar for enhanced flavor.
- Whisk together the flour, baking powder, salt, ground ginger, and poppy seeds in the same bowl for about 30 seconds.
- Grate the frozen butter into the mixture and gently toss to incorporate.
- In a separate measuring cup, combine the heavy cream and lemon juice, then whisk well.
- Pour the cream mixture into the dry ingredients, using a rubber spatula to mix until just combined.
- Turn the dough out onto a floured surface and knead gently, incorporating any remaining flour until it forms a shaggy dough. Shape it into a square, about 8 x 8 inches.
- Fold the dough in half and pat into an 8-inch square again, repeating this step twice.
- Form the dough into an 8-inch circle, about 1 inch thick. Cut into 8 wedges.
- Place the wedges onto a tray and refrigerate for at least 30 minutes. Preheat your oven to 400°F (200°C).
- Assemble an egg wash by whisking together the egg and cream (or milk).
- Place the chilled scones on a parchment-lined baking sheet, brushing with the egg wash.
- Bake for 15-18 minutes until golden brown and they reach an internal temperature of 204°F (95°C).
- Cool for 10 minutes before transferring to a wire rack; wait until they reach room temperature to add the lemon glaze.
- To make the glaze, whisk powdered sugar with lemon juice until smooth, adjusting the consistency with more sugar or lemon juice as needed.
