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–+ servings
Lemon Poppy Seed Scones

Melt-in-Your-Mouth Lemon Poppy Seed Scones Made Easy

These Lemon Poppy Seed Scones are irresistibly moist and tender, making breakfast a delightful experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 50 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Dough
  • 1 cup heavy cream can substitute with half-and-half for a lighter option
  • 1 stick butter can use salted or unsalted
  • 2 cups all-purpose flour ensure it’s well-sifted for best results
  • 1/3 cup sugar adjust according to your taste preferences
  • 2 tablespoons corn starch no direct substitution recommended
  • 2 tablespoons poppy seeds optional if you prefer a different twist
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt necessary for proper chemistry in baking
  • 1 tablespoon lemon zest can substitute with orange or lime zest
For the Glaze
  • 1 cup powdered sugar adjust consistency with milk or sugar as needed
  • 2 tablespoons milk or half-and-half used for glazing

Equipment

  • Mixing Bowl
  • Whisk
  • spatula
  • parchment paper
  • Baking Sheet
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pour 1 cup of heavy cream into a bowl and chill in the freezer for about 10 minutes.
  3. Melt a stick of butter in the microwave, then let it cool slightly.
  4. In a large mixing bowl, whisk together 2 cups of flour, 1/3 cup of sugar, 2 tablespoons of cornstarch, 2 tablespoons of poppy seeds, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and the zest of 1 lemon.
  5. Combine the chilled cream with the melted butter, stirring gently until small clumps form.
  6. Add the cream and butter mixture to the dry ingredients and fold gently until just combined.
  7. Portion the dough onto the prepared baking sheet, spacing each mound about 2 inches apart.
  8. Chill the unbaked scones in the refrigerator for at least 15 minutes.
  9. Bake the scones for 12 to 20 minutes, until golden brown on top.
  10. Transfer the scones to a wire rack to cool slightly, then drizzle with lemon glaze.

Nutrition

Serving: 1sconeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 220mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

These scones should be enjoyed fresh, but can be stored at room temperature in an airtight container for up to 3 days.

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