These lemon poppy seed scones are so light and fluffy. They’re sweet, but also have a punch of tart lemon flavor. They’re speckled with poppy seeds and dipped in a lemon glaze. They’re the perfect scone to wash down with some tea!
This post is sponsored in conjunction with #EasterBrunchWeek #ad. I received products for recipe development and the sponsors supplied fun prizes you can win. As always, all opinions are honest and my own.
My husband is crazy for this lemon poppy seed scones recipe. Well, he’s crazy for any lemon poppy seed dessert, if I’m honest. He couldn’t wait for me to get my pictures done before he stole a scone off the counter. Don’t worry, I asked beforehand.
Lemon Poppy Seed Scones with Greek Yogurt
I’ve made this lemon poppy seed scones recipe with Stonyfield Greek Yogurt and also Stonyfield Plain Yogurt. I think it would work great with sour cream as well.
I know some recipes use heavy cream to make scones, but I haven’t tried it and it’s not nearly as thick as yogurt or sour cream so I can’t even give an educated guess on whether it would make an okay substitute for my recipe.
Lemon Poppy Seed Scones with Glaze
Here’s the thing. I like everything sweet so it’s only natural that I couldn’t leave my lemon poppy seed scones alone. They just needed to be topped with a lemon glaze. It doesn’t take long to make and really adds a nice extra zing to the scones. Plus, that lemon zest in the lemon glaze is gorgeous on the scones.
How to make Lemon Poppy Seed Scones
These scones are quite easy to put together. To start with, I like to cut my butter up into cubes and put it in the freezer for about 30 minutes.
In a large bowl, add in the flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest. Whisk to combine.
In a smaller bowl, add in the yogurt, vanilla extract, and lemon extract. Whisk until the extracts are incorporated. Add in the lemon juice, and egg. Whisk until everything is combined. Set aside.
Grab the butter from the freezer and add it into the large bowl of dry ingredients. Using a pastry blender, cut the butter until it resembles a coarse meal.
Don’t have a pastry blender? You can use a food processor and pulse until it resembles coarse meal or my favorite is to leave the butter whole and freeze it. Then grate it with a cheese grater into the dry ingredients, stirring occasionally to keep the grated butter from clumping.
Pour in the bowl of wet ingredients and gently stir the dough. If you overwork the scone dough, it will become very tough. Turn the dough out onto a clean countertop and knead it a few times to get the dry ingredients worked in.
Press the dough into a circle. I put mine back in my large glass mixing bowl and press it into a circle.
Cut the dough into 8 pieces. I usually do it like I’m cutting a pizza. Spray your Nordic Ware scone pan with nonstick cooking spray. Place each scone into a spot and gently press it down.
In a small bowl, add in more yogurt and a little lemon juice to thin it. Brush the mixture on top of the lemon poppy seed scones. Place into a preheated oven and bake for 25 minutes.
Need more lemon poppy seed in your life?
Lemon Poppy Seed Scones
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons poppy seeds
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- zest of 2 lemons
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter cubed
- 1/2 cup Stonyfield greek yogurt or plain yogurt
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 large egg
- 3 tablespoons fresh lemon juice
- 1 tablespoon Stonyfield greek yogurt or plain yogurt for brushing
- 1 teaspoon lemon juice for brushing
- 3/4 cup powdered sugar
- zest of 1 lemon
- 2 tablespoons lemon juice
- Preheat oven to 400 degrees. Spray your scone pan with nonstick cooking spray.
- Place your cubed butter in the freezer for about 30 minutes.
- In a large mixing bowl, add in the flour, sugar, poppy seeds, baking powder, baking soda, lemon zest, and salt. Whisk to thoroughly combine all of the ingredients. Set aside.
- In a smaller bowl, add in the yogurt, vanilla extract, and lemon extract. Whisk to combine.
- Add in the egg and fresh lemon juice. Whisk until the egg is incorporated into the mixture. Set aside.
- Using a pastry blender, cut the butter until it resembles a coarse meal. You can also use a food processor to pulse the butter until it resembles a coarse meal.
- Pour the wet ingredients into the bowl with the butter and dry ingredients. Using a fork, gently stir until just moistened.
- Turn the dough out onto a clean countertop and knead the dough a few times to combine the dough. Press the dough into an 8-inch circle. Cut it into 8 slices.
- Place a piece in each of the spots in the scone pan. Gently press it down.
- In a small bowl, add in the yogurt and lemon juice. Stir to combine.
- Using a pastry brush, brush the tops of the scones with the yogurt and lemon juice mixture.
- Place into the preheated oven and bake for about 25 minutes.
- Let cool for 20 minutes in the scone pan.
- Place the cooled scones on a piece of wax paper.
- In a small bowl, add in the powdered sugar, lemon zest, and lemon juice. Whisk until the glaze is smooth.
- Dip the top of each scone into the glaze. Hold it upside down for a few seconds for the excess glaze to drip off. Place back onto the wax paper and let the remaining glaze drip down the sides of the scone.
- Store in an airtight container. The glaze will dry and make it easy to store the scones.
This week, we’re sharing loads of Easter recipes and celebrating the upcoming holiday with an amazing giveaway, sponsored by Eggland’s Best, GROSCHE International, Hamilton Beach, Nordic Ware, Rhodes Bread, Silpat, Stonyfield and Wewalka.
Meet the Sponsors for our Easter Brunch Recipes
Our generous sponsors have made this #EasterBrunchWeek possible! Each of these wonderful company’s are providing products for our giveaway.
At Eggland’s Best, our commitment is to produce a more nutritious egg, which is also the finest, freshest and most delicious egg possible. This starts with our all-vegetarian hen feed made of healthy grains, canola oil and a supplement of rice bran, alfalfa, sea kelp and Vitamin E. Eggland’s Best eggs have 25% less saturated, 6 times more vitamin D and are only 60 calories when compared to ordinary eggs.
We know it’s not easy to change lives. We help you do it through a great cup of coffee or tea. Every GROSCHE product sold helps provide safe water for people in need and champions social and environmental causes for you to further your positive impact in the world.
Nordic Ware is a family owned and operated kitchenware company since 1946 and has steadily built its reputation as an internationally distributed kitchenware brand. As a leading manufacturer and innovator, Nordic Ware produces the vast majority of its products in America, at its Minneapolis headquarters, including bakeware, cookware, grillware, microwave, and kitchen gadgets and accessories.
Silpat offers a unique and versatile range of non-stick baking, bread making, cooking and preparation products. An original baking range rooted in innovative silicone technologies, all designed to set you free. Our high-quality baking products cook both sweet and savoury foods evenly without burning, releases baked goods with no fuss, and cleans up effortlessly.
Building a better breakfast starts with the right kitchen tools. Tame busy mornings by equipping your kitchen with the best coffee maker, a convenient breakfast sandwich maker or a mess-free a waffle maker. From lattes to smoothies, breakfast sandwiches to crunchy toast, the Hamilton Beach collection of essential breakfast small kitchen appliances will help you make the first meal of the day the best meal of the day.
Wewalka is the largest family-owned fresh dough producer in the world. Headquartered outside Vienna, Austria, Wewalka provides products to more than 30 countries across Europe and Asia, and began offering its innovative products to the U.S. market in 2015. Wewalka is always committed to producing in a sustainable and responsible way, and avoids using bromated or bleached flour, high-fructose corn syrup, hydrogenated oil, animal by-products or artificial colors and flavors. The current U.S. assortment includes refrigerated puff pastry, pie crust, flatbread and two styles of fresh pizza dough. All items include oven-safe parchment paper for “no-mess” baking.
Rhodes Bake-N-Serv® is a family business dedicated to producing home-baked quality frozen bread and roll dough, frozen sweet rolls and partially baked frozen rolls. Rhodes is produced in the heart of Wisconsin with its headquarters in Utah. Rhodes is devoted to helping our customers bake successfully. We offer versatile products at a great value with a no-fault guarantee.
Stonyfield Organic Quarts provide a variety of functions from being a cost-effective solution for heavy yogurt consumers to being a healthy ingredient alternative. A Stonyfield Organic Quart is a great staple to have in any fridge. Our yogurt can be used for everything from smoothies, to dips, as a substitute for sour cream on taco night and is a great substitute for butter and oil in when baking. Like all other Stonyfield products, our quarts are made with wholesome organic ingredients sourced with care from family farms.
#EasterBrunchWeek Recipe Creators
Our recipe creators for #EasterBrunchWeek have amazing websites! You’ll want to visit them all throughout the week so see their fabulous Easter creations:
Juggling Act Mama, Cheese Curd in Paradise, Cooking with Carlee, Life Currents, Bowl Me Over, Everyday Eileen, Family Around the Table,
Hezzi D’s Books and Cooks, Jonesin’ for a Taste, Blogghetti, Walking on Sunshine Recipes, Who Needs a Cape?, An Affair from the Heart, Doodlecraft, The Mandatory Mooch, For the Love of Food, Frugal & Fit, The Foodie Affair, The Baking Fairy, and Cookie Dough and Oven Mitt.
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Enter the #EasterBrunchWeek Giveaway!
Official Rules and Conditions for the #EasterBrunchWeek Giveaway: One grand prize winner winner will be receive a prize package including items from Eggland’s Best, Grosche, Hamilton Beach, Rhodes Bread, Silpat, Stonyfield and Wewalka. Open to US residents 18+. One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Prize will be delivered electronically. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 4/20/2019. Enter using the widget below. Comment each day for even more chances to win!