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lemon-poppy seed scones with lemon glaze

(1 rating)
Recipe by
Vickie Parks
Renton, WA

These are tasty and the perfect breakfast treat to enjoy with juice, coffee or tea. The lemon and poppy seeds are a natural pair, and they work together quite well in this scone recipe. Your family will love them. The less you handle the dough, the lighter the scone texture will be after baking. So when blending the dough, mix just until ingredients are fully incorporated. And when shaping, don't overwork the dough or it could lead to dense or tough scones.

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 13 Min
method Bake

Ingredients For lemon-poppy seed scones with lemon glaze

  • 2 cups
    all-purpose flour
  • 1/4 cup
    granulated sugar
  • 2 Tbsp
    poppy seeds
  • 2 Tbsp
    fresh lemon zest (about 2 medium lemons)
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 pinch
  • 1/2 cup
    unsalted butter, cold
  • 1/2 cup
    heavy cream
  • 1/4 cup
    fresh lemon juice
  • 1/2 cup
    confectioners' sugar
  • 1 Tbsp
    fresh lemon juice

How To Make lemon-poppy seed scones with lemon glaze

  • 1
    Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
  • 2
    In a large mixing bowl, mix together the flour, sugar, poppy seeds, lemon zest, baking powder, baking soda and salt. With a pastry blender (or fork), cut in butter until mixture resembles coarse crumbs. Stir in the cream, 1/4 cup of the lemon juice, and stir until until dough forms (don't over-work the dough).
  • 3
    Shape dough into a ball. Roll dough into an 8-inch circle. Using a pizza cutter or sharp knive, cut into 8 wedges. Transfer dough to the baking sheet, placing wedges side-by-side about 1 inch apart but still forming a circle.
  • 4
    Place baking sheet in oven and bake for 12 to 14 minutes or until center is baked and toothpick inserted in center comes out clean. Transfer to rack to cool for about 15 minutes.
  • 5
    Stir together the confectioners' sugar and 1 Tbsp lemon juice. Drizzle the lemon glaze over the cooled scones, and serve.

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