When it comes to a delightful morning treat or a perfect accompaniment to your afternoon tea, few things can surpass the charm of Lemon Poppy Seed Scones. These delectable pastries offer a delightful blend of zesty lemon and the delightful crunch of poppy seeds.
This article may contain affiliate links. We earn from qualifying purchases at no cost to you. Thank you for your generous support!
Contents
A Slice of History
Origins of the Scone
Scones have a long and storied history, dating back to the early 1500s in Scotland. They were initially made with oats and griddled on an open flame. The word “scone” is believed to have come from the Dutch word “schoonbrot,” meaning fine bread.
The Poppy Seed Influence
The addition of poppy seeds, native to the Mediterranean region, can be traced back to the 18th century when they gained popularity in British baking. Their subtle nutty flavor and delightful crunch made them a perfect match for scones.
Equipment Needed
- Baking sheet
- Large bowl
- Pastry cutter, grater, or forks
- Small bowl (2)
- Pastry mat
- Bench scraper or sharp knife
- Pastry brush
- Cooling wire rack
Ingredients for Lemon Poppy Seed Scones
- Flour-Â All-purpose flour is needed for this recipe. You will need some extra flour to set aside for the work surface and hands.
- Sugar-Â I use granulated sugar for this recipe.
- Poppy seeds-Â This is one of the main ingredients of the recipe! Poppy seeds add great flavor and texture to the scone.
- Baking powder-Â The lifting agent for the scones.
- Salt-Â Adds flavor.
- Butter-Â I use unsalted butter, but salted butter works too. Whatever butter you use, make sure it is cold.
- Eggs-Â Adds lift, structure, and flavor to the scones.
- Heavy cream-Â Makes the scones tender and creamy. Buttermilk would work as well. Save aside some cream to brush the scones before placing them in the oven.
- Vanilla-Â Adds a sweet flavor to the scones.
- Lemon zest-Â The tangy flavor in these scones.
Glaze
- Powdered sugar-Â The base for the glaze.
- Lemon juice-Â Adds flavor.
- Lemon zest-Â Adds flavor.
How to Make Lemon Poppy Seed Scones
- In a large bowl add the flour, sugar, poppy seeds, baking powder, and salt. Grate the cold butter into the flour mixture and combine with either a pastry cutter, two forks, or your hands. Combine until the mixture turns into pea-sized crumbs.
- Add the eggs, heavy cream, vanilla, and lemon zest to the flour mixture. Stir to combine.
- On a lightly floured surface, work the dough into a ball and then pat the dough into a one-inch high circle. Using a bench scraper or sharp knife, cut the dough into 8 equal wedges.
- Lightly brush the scones with the remaining heavy cream and place them on a lined baking sheet or plate. Refrigerate for at least 15 minutes.
- While the scones are in the refrigerator, preheat your oven to 400°F (204°C). If your scones in the refrigerator are not already on a lined baking sheet, prepare a baking sheet with parchment paper or an oven-safe pastry mat.
- Place the scones on the lined baking sheet 2-3 inches apart. Bake for 18-22 minutes, or until the edges are a light golden brown. Remove from the oven and let the scones cool for 5 minutes on the baking sheet before moving them to a cooling wire rack.
- While the scones are cooling, make the glaze. In a small bowl, combine the powdered sugar, lemon juice, and lemon zest. Make sure the scones have completely cooled for at least 20 minutes before adding the glaze. Using a spoon, drizzle the glaze over each scone. Enjoy!
Tips
- Flour-Â I always recommend measuring your flour when baking. A kitchen scale works best, but spooning and leveling is a good technique as well. If measuring, I go off of the measurement that 1 cup of all-purpose flour is equal to 120 grams.
- Butter-Â Make sure your butter is cold. I recommend grating the butter into the flour and then mixing it in with your hands. I have found this to be the easiest way for me.
- Refrigerate the scones-Â This will help the scones keep their shape and not spread.
- Glaze-Â Make sure the scones are completely cooled before adding the glaze. Adding the glaze too early will cause the glaze to melt.
Lemon Poppy Seed Scones
Ingredients
- 2 cups all-purpose flour (240 grams)
- 1/3 cup granulated sugar
- 3 tbsp poppy seeds
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp unsalted butter (cold)
- 2 eggs
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- 3 tbsp lemon zest
* I earn a commission from Instacart from qualifying purchases.
Instructions
- In a large bowl add the flour, sugar, poppy seeds, baking powder, and salt. Grate the cold butter into the flour mixture and combine with either a pastry cutter, two forks, or your hands. Combine until the mixture turns into pea-sized crumbs.
- Add the eggs, heavy cream, vanilla, and lemon zest to the flour mixture. Stir to combine.
- On a lightly floured surface, work the dough into a ball and then pat the dough into a one-inch high circle. Using a bench scraper or sharp knife, cut the dough into 8 equal wedges.
- Lightly brush the scones with the remaining heavy cream and place them on a lined baking sheet or plate. Refrigerate for at least 15 minutes.
- While the scones are in the refrigerator, preheat your oven to 400°F (204°C). If your scones in the refrigerator are not already on a lined baking sheet, prepare a baking sheet with parchment paper or an oven-safe pastry mat.
- Place the scones on the lined baking sheet 2-3 inches apart. Bake for 18-22 minutes, or until the edges are a light golden brown. Remove from the oven and let the scones cool for 5 minutes on the baking sheet before moving them to a cooling wire rack.
- While the scones are cooling, make the glaze. In a small bowl, combine the powdered sugar, lemon juice, and lemon zest. Make sure the scones have completely cooled for at least 20 minutes before adding the glaze. Using a spoon, drizzle the glaze over each scone. Enjoy!
Notes
Conclusion
In conclusion, Lemon Poppy Seed Scones are a delightful treat that brings together the bright, zesty flavor of lemons and the satisfying crunch of poppy seeds. Baking them at home allows you to savor these delectable pastries at their freshest.
So why wait? Dive into the world of scone-making and treat yourself to a mouthwatering experience.
See also: Cream of Chicken and Wild Rice Soup
FAQs
Can I use margarine instead of butter for scones?
While margarine can be used, butter is recommended for the best texture and flavor.
How long do Lemon Poppy Seed Scones stay fresh?
Ideally, they are best consumed within 24 hours, but you can extend their freshness by storing them in an airtight container.
Can I freeze scone dough for later use?
Yes, you can freeze scone dough. Just shape it, wrap it well, and store it in the freezer for up to three months. Bake directly from frozen, adding a few extra minutes to the baking time.
Can I use bottled lemon juice instead of fresh lemon zest?
Fresh lemon zest is recommended as it provides a more vibrant and natural lemon flavor.
What is the best way to reheat leftover scones?
To enjoy leftover scones, preheat your oven to 350°F (175°C), place the scones on a baking sheet, and warm them for about 10 minutes until they are heated through.
