Quick Lemon Poppy Seed Scones
Soft, buttery lemon scones dotted with crunchy poppy seeds and topped with a sweet lemon glaze. Quick and simple to make, these scones are protein-rich, lightly sweetened, and perfect for breakfast, snacks, or brunch.
Equipment
- 1 Food processor (or pastry blender)
- 1 Large mixing bowl
- 1 Medium bowl (for glaze)
- 1 Silicone baking mat or parchment paper
- 1 Pastry brush
- 1 Knife
- 1 Wire cooling rack
Ingredients
For the scones:
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 6 tablespoons cold butter cubed
- 2 large eggs lightly beaten
- ⅓ cup plain Greek yogurt
- 3 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 3 tablespoons lemon zest
- 1 tablespoon butter melted (for brushing)
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons butter melted
- 3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat and Prepare Baking Surface: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature before baking. While the oven warms up, line a baking sheet with a silicone baking mat or parchment paper. This prevents the scones from sticking and ensures even browning. Set the baking sheet aside for easy access once the scones are ready to bake.
- Combine Dry Ingredients: In a food processor or a large mixing bowl, combine 2 cups of all-purpose flour, 1/3 cup granulated sugar, 3 tablespoons poppy seeds, 1 tablespoon baking powder, and 1/2 teaspoon kosher salt. Pulse or stir just enough to blend everything evenly. This ensures that each bite of scone has a consistent balance of sweetness, texture, and flavor.
- Incorporate Cold Butter: Add the 6 tablespoons of cold, cubed butter to the dry ingredients. Using 3–5 short pulses in the food processor—or a pastry blender if mixing by hand—cut the butter into the flour mixture until it forms pea-sized crumbs. Small chunks of butter are essential as they create the flakiness in the scones. Avoid overmixing, or the dough may become dense.
- Mix Wet Ingredients: In a separate bowl, lightly beat 2 large eggs. Stir in 1/3 cup plain Greek yogurt, 3 teaspoons vanilla extract, 1/4 teaspoon almond extract, and 3 tablespoons fresh lemon zest. This mixture adds moisture, protein, and a refreshing lemony flavor to your scones.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry flour mixture. Using a fork or your hands, gently fold the mixture together until a slightly sticky dough forms. Avoid overworking the dough; this helps keep the scones tender and light. The dough should be cohesive but not overly wet or sticky.
- Shape the Dough: Lightly flour a clean surface and transfer the dough onto it. Gently pat the dough into a circle approximately 1 inch thick. This thickness ensures the scones bake evenly while maintaining a soft interior and slightly crisp edges.
- Cut into Wedges: Using a sharp knife, carefully cut the dough circle into 8 equal wedges. Try to keep the wedges uniform so they bake evenly. Transfer the wedges to the prepared baking sheet, leaving a small space between each to allow for gentle spreading.
- Brush with Butter: Melt 1 tablespoon of butter and lightly brush the tops of each scone with it. This step promotes golden-brown coloring while adding a rich buttery flavor to the exterior. Be gentle to avoid flattening the dough.
- Bake the Scones: Place the baking sheet in the preheated oven and bake for 18–21 minutes. Check for doneness by looking for a light golden color along the edges and a firm but soft center. Baking time may vary slightly depending on oven type, so start checking around 18 minutes.
- Prepare the Lemon Glaze: While the scones bake, combine 1 cup powdered sugar, 2 tablespoons melted butter, 3 tablespoons fresh lemon juice, and 1/2 teaspoon lemon zest in a medium bowl. Whisk until smooth and creamy. The glaze adds a sweet, tangy finish that enhances the citrus flavor of the scones.
- Cool Slightly Before Glazing: Once baked, remove the scones from the oven and allow them to cool for about 3 minutes on the baking sheet. Then transfer them carefully to a wire cooling rack for an additional 5 minutes. Cooling slightly ensures the glaze won’t melt completely and will set nicely on top.
- Drizzle the Lemon Glaze: Using a spoon or small spatula, drizzle the glaze over each scone while they are still slightly warm. This allows the glaze to seep lightly into the surface, enhancing flavor and creating a glossy finish. Let the glaze set for a few minutes before serving.
- Serve and Store: Serve the scones warm with your favorite tea or coffee for a delightful snack or breakfast. Store any leftovers in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage and reheat gently before serving.
Notes
- Keep Butter Cold: Use cold, cubed butter to create tender, flaky scones with a light, airy texture.
- Handle Dough Gently: Avoid overmixing to prevent dense scones; fold ingredients just until combined.
- Use Greek Yogurt: Adds moisture, subtle tang, and a protein boost for more satisfying scones.
- Brush With Butter: Lightly brush melted butter before baking for golden, flavorful edges.
- Glaze While Warm: Drizzle the lemon glaze over slightly warm scones so it seeps in, enhancing flavor and shine.
