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+ servings

Lemon Poppyseed Scones

Flaky and buttery scones with the scent of lemon and subtle crunch of poppy seeds. A bright start to any morning!
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5 from 1 vote

Ingredients

  • 2 cups all-purpose flour (240 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • 1 tablespoon baking powder (14 grams)
  • ¼ teaspoon salt
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1 tablespoon poppy seeds (10 grams)
  • 5 tablespoons unsalted butter , cold and cubed (70 grams)
  • ¾ cup cold heavy cream (177 ml)
  • 1 large egg
  • Coarse sugar , for sprinkling (optional)

For the glaze:

  • 1 cup powdered sugar , sifted (227 grams)
  • 2-3 tablespoons freshly squeezed lemon juice

Instructions

  • Preheat oven to 400°F. Line a sheet pan with parchment paper.
  • In a large bowl, combine the flour, sugar, baking powder, salt, lemon zest and poppy seeds. Cut the butter into the dry ingredients with a pastry blender or fork.
  • Whisk together the heavy cream and egg. Make a well in the center of the dry ingredients and add the cream mixture. Stir with a spoon until mixture mostly together into a ball. There may be some dry crumbs.
  • On a lightly floured surface, pat the dough to be about 1 inch tall and shape into a rectangle. Cut into triangles. Transfer to the prepared sheet pan and brush with additional heavy cream. Sprinkle with coarse sugar, if using.
  • Bake until edges turn golden brown, about 20-22 minutes. Let cool completely.
  • To make the icing, whisk together the sifted powdered sugar and 2 tablespoons of the lemon juice. Add an additional tablespoon of lemon juice if necessary to achieve desired consistency. Drizzle over cooled scones and let set 10 minutes before serving.

Nutrition

Calories: 340kcal, Carbohydrates: 44g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 70mg, Sodium: 93mg, Potassium: 217mg, Fiber: 1g, Sugar: 18g, Vitamin A: 576IU, Vitamin C: 3mg, Calcium: 106mg, Iron: 2mg
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