Brighten up your morning with the sweet and tangy flavors of these Lemon Poppy Seed Scones! Freshly squeezed lemon juice and zest add a burst of citrusy goodness to these tender, flaky treats, while a hint of vanilla and a sprinkle of poppy seeds provide a delightful contrast in texture.

Ready Time

1 hrs 15 mins

Yields

9 servings

Ingredients

2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, chilled and cut into small pieces
1/2 cup heavy cream
1 large egg
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon poppy seeds

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sugar, and salt.

Add the cold butter to the dry ingredients and use a pastry blender or your fingers to work it into the mixture until it resembles coarse crumbs.

In a separate bowl, whisk together the heavy cream, egg, lemon zest, lemon juice, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until the dough just comes together.

Do not overmix! Fold in the poppy seeds.

Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a circle that’s about 1 inch thick.

Use a biscuit cutter or the rim of a glass to cut out scones.

Gather the scraps, re-form the dough, and cut out more scones. Place the scones on the prepared baking sheet, leaving about 1 inch of space between each scone.

Brush the tops with a little extra heavy cream and sprinkle with granulated sugar.

Bake for 18-20 minutes, or until the scones are golden brown. Remove from the oven and let cool on a wire rack for 10-15 minutes before serving.

Notes

Make sure to keep your butter cold, as it will help create a flaky texture in your scones. Don’t overmix the dough, as it can lead to tough scones.

Use fresh lemon juice for the best flavor.

If you don’t have a pastry blender, you can use your fingers to work the butter into the dry ingredients. Don’t be afraid to get a little rough when patting the dough into a circle – it’ll help the scones hold their shape.

If you don’t have a biscuit cutter, the rim of a glass works just as well.

Let the scones cool for a few minutes before serving, as they’ll be easier to handle and will hold their shape better. You can also freeze these scones for up to 2 months and bake them straight from the freezer – just add a few extra minutes to the baking time.