Lemon Poppy Seed Scones

lemon poppy seed scone on white plate with polkadotted fabric

4.72 from 7 votes

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.

Prep Time30

Cook Time25

Total Time55

Servings: scones

Author: Miranda Couse

Ingredients

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 greek yogurt or plain yogurt
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 large egg
3 tablespoons fresh lemon juice
1 tablespoon greek yogurt or plain yogurt for brushing
1 teaspoon lemon juice for brushing

Lemon Glaze

3/4 cup powdered sugar
zest of 1 lemon
2 tablespoons lemon juice

US Customary - Metric

Instructions

Scones

Preheat oven to 400 degrees F. Spray your scone pan with nonstick cooking spray.
Place your cubed 8 tablespoons unsalted butter in the freezer for about 30 minutes.
In a large mixing bowl, add in the 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, and 1/2 teaspoon salt. Whisk to thoroughly combine all of the ingredients. Set aside.
In a smaller bowl, add in the 1/2 cup greek yogurt or plain yogurt, 1 teaspoon vanilla extract, and 1/2 teaspoon lemon extract. Whisk to combine.
Add in the 1 large egg and 3 tablespoons fresh lemon juice. Whisk until the egg is incorporated into the mixture. Set aside.
Using a pastry cutter, 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 1 tablespoon greek yogurt or plain yogurt and 1 teaspoon 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 cooling wrap or paper towel

Glaze

In a small bowl, add in the 3/4 cup powdered sugar, zest of 1 lemon, and 2 tablespoons 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.

Notes

Storage: Store in an airtight container at room temperature for up to 5 days.

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