Homemade lemon poppyseed scones are full of fresh bright lemony flavor and poppy seed flavors. They are full of buttery layers of tender dough with a golden brown crust. Enjoy these lemon scones for breakfast or an afternoon snack. This easy scone recipe is ready in less than 15 minutes and is perfect for those who love all things lemon.
Fresh lemon juice baked into this sweet scones recipe is the breakfast treat you have been looking for, especially if you love poppyseed muffins! I love waking up early to bake delicious scones. If you like citrus scones, try our orange chocolate chip scones– they are scrumptious too!
If this is your first time making scones don't be nervous. Check out myMaster Scone Recipeto get started. It has helpful tips for making any classic scone recipe whether sweet orsavory! Scones are easy to make and I will walk you through them step by step so you will have a nice, fluffy, and tender scone, one that will rival any coffee shop!
Tools for baking
Before we start to make our homemade scones, it is a great idea to prep our work surface with the ingredients and items we will be using. Here are my go-to baking tools I use for every batch of the best scones.
- Pastry blenderwe mention this item with every single recipe because it is THE item that will ensure a fluffy outcome for your scones. You can use 2 knives or your hands, but a pastry blender or pastry cutter is best.
- Parchment papera baking sheet lined with parchment paper is not only great for non-stick baking, but it is also awesome for easy cleanup! No pan scrubbing is needed!
- Mixing bowlshould be alarge mixing bowlif you want to make this a one-bowl recipe! I mix and also knead the scone dough right in the bowl before turning it out onto a floured surface.
Secret to Making Good Scones
First, let's go overTHREE VERY IMPORTANT THINGSyouMUST DO to ensure a perfect flaky scone:
- Preheat your oven to 425 degrees for at least 20 minutes before baking. A hot oven will help your scones rise tall instead of being flat.
- Make sure you're using COLD butter. It does not matter if you use cold unsalted butter or salted butter, but it MUST BE COLD. As the butter melts it will allow for air to create flaky scones
- Minimal handling of the dough. The more you knead the scone dough, the tougher it becomes and you will end up with a flat, hard scone.
Scone ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Vanilla extract
- Lemon extract
- Almond extract
- Lemon juice
- Lemon zest
- Poppy Seeds
- Chilled butter, cut into small pieces
- Half-and-half, plus 1 tablespoon
Optional Lemon Icing
In a small bowl, combine 1 cup of confectioners sugar (powdered sugar), 1 Tablespoon fresh lemon juice, 1/2 teaspoon vanilla extract, 1/4 teaspoon lemon extract, 1 Tablespoon half and half or heavy cream. Stir all ingredients to form a simple lemon glaze to drizzle over the tops of scones, or to dip the entire top of scones. Let sit on a wire rack to set.
How to make lemon poppy seed scones recipe
Grab your cup of coffee or tea ready and get these pretty blackberry wedges into the oven and soon you will be enjoying nice warm and tender scones!
As I mentioned above in the Baking tips section, it is important to preheat the oven to 425 degrees. Be sure to do this at least 20 minutes before you intend to bake.
We are going to mix our dry ingredients first. In a large bowl, whisk together flour, baking powder, sugar, poppy seeds, lemon zest, and salt.
Now, in the flour mixture, we are going to cut in the cold butter with a pastry blender or two knives until it resembles coarse crumbs. You should see lumps of butter and that is exactly what you want.
Next, we are going to add our wet ingredients. With a rubber spatula, stir in 2/3 cup half-and-half, vanilla, almond, and lemon extracts, and lemon juice until just moistened. If you only have heavy cream That is ok too.
On a lightly floured surface, knead dough gently 5 to 10 times and pat into a 1-inch thick round disc shape.
With a sharp knife or bench scraper, cut into 8 wedges and transfer dough triangles onto a prepared baking tray 2- inches apart. I can usually fit all eight on a large baking sheet.
With a pastry brush, brush the top of each scone with 1 Tablespoon half-and-half, and sprinkle each top with sugar for a little extra sweetness.
Place scones in oven on the middle rack.
Bake until golden brown, which is about 12 to 15 minutes.
Transfer scones to a wire rack to cool completely.
Serve warm scone with your cup of hot tea or coffee!
If you have any leftovers, store scones in an airtight container in the freezer for up to 3 months, or you can keep them on the counter at room temperature loosely covered with a sheet of plastic wrap.
Other scone recipes you should try: lemon blueberry scones, lemon lavender scones, lemon raspberry scones, cranberry orange scones, strawberry scones
What Is The Best Way To Store Scones?
Storing leftover scones is as easy as baking them! Keep scones on a plate covered loosely with saran wrap for up to 3 days. If you opt to top scones with a lemon glaze, allow the glaze to harden at room temp before covering. You can alos place scones in an airtight container and freeze for up to 3 months.
What is the Best Temp For Baking Scones?
Setting the oven at 425 degrees I have found to be the best temperature for baking our easy scones recipe. As mentioned in our baking tips sections, it is important to bake your scones in a preheated, hot oven. This helps to release steam from the butter when baking creating layers of tender scone.
Lemon scone recipe
The combination of fresh lemon flavor and poppy seeds makes this classic combination one great recipe! Next time, I think making these for my next cup of tea will be a nice treat.
Lemon Poppyseed Scones
Yield: 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Homemade lemon poppyseed scones are full of fresh bright lemony flavor and poppy seed flavors. They are full of buttery layers of tender dough with a golden brown crust. Enjoy these lemon scones for breakfast or an afternoon snack. This easy scone recipe is ready in less than 15 minutes and is perfect for those who love all things lemon.
Ingredients
- 2 cups all-purpose flour
- 5 Tablespoons granulated sugar, plus 1 teaspoon
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 1/4 teaspoon almond extract
- 2/3 cup half and half
- Zest of one lemon
- 1 Tablespoon lemon juice
- 1 Tablespoon poppy seeds
- 6 Tablespoons chilled butter, cut into small pieces
Instructions
- Preheat the oven to 425 degrees.
- In a bowl, whisk together flour, baking powder, sugar, poppy seeds, lemon zest, and salt.
- Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in 2/3 cup half-and-half, extracts, and lemon juice until just moistened.
- On a lightly floured surface, knead dough gently 5 to 10 times.
- Pat into a 1-inch-thick round.
- Cut into 8 wedges; place on aparchment-lined baking sheet, 2 ” apart.
- Brush tops with 1 Tablespoon half-and-half, then sprinkle each scone top with sugar.
- Bake until golden brown, 12 to 15 minutes.
- Cool on wire rack.
Notes
Optional Lemon Icing
In a small bowl, combine 1 cup of confectioners sugar (powdered sugar), 1 Tablespoon fresh lemon juice, 1/2 teaspoon vanilla extract, 1/4 teaspoon lemon extract, 1 Tablespoon half and half or heavy cream. Stir all ingredients to form a simple lemon glaze to drizzle over the tops of scones, or to dip the entire top of scones. Let sit on a wire rack to set.
Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 233Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 517mgCarbohydrates: 34gFiber: 1gSugar: 8gProtein: 4g
