How to Make Lemon Poppy Seed Scones - A Step-by-Step Guide

Nothing quite hits the spot like a freshly baked scone in the morning. And when you add the bright, zesty flavor of lemon and the crunchy texture of poppy seeds to the mix, you're in for a real treat. These Lemon Poppy Seed Scones are the perfect combination of sweet and tangy, with a delicate crumb and a hint of nuttiness from the poppy seeds.

These scones are a fantastic addition to any breakfast or brunch spread, and they also make a delightful afternoon snack with a cup of tea or ...

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Ingredients

  • 2 ¾ cups self-rising flour
  • 1 stick very cold unsalted butter, cut into cubes
  • 2 tablespoons poppy seeds
  • ½ cup white sugar
  • 1 tablespoon lemon zest, or more to taste
  • 1 large egg, beaten
  • 2 tablespoons fresh lemon juice
  • ⅓ cup whole milk, or more as needed
  • 3 strawberries, or more to taste
  • 1 cup powdered sugar, or more as needed

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 55 mins
  • Total Time: 1 hr 40 mins
  • Servings: 8
  • Yield: 8 glazed scones

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place self-rising flour in a large bowl. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add poppy seeds, sugar, and lemon zest; mix to combine. Make a well in the center and pour in egg, lemon juice, and milk. Mix with a fork until dough starts to come together. Scoop up with one hand until a shaggy dough forms.
  • Pour dough out onto your work surface. Use your hands and a bench scraper to gather and press dough into a neat rectangle about 1- to 1-1/2-inches tall. Cut into 4 squares and then diagonally into 8 triangles. Space scones evenly onto a silicone-lined baking sheet.
  • Bake in the preheated oven until bottoms are golden brown, about 25 minutes. Let cool in pan for 5 minutes, then transfer onto a wire rack to cool completely, about 30 minutes.
  • Mash strawberries finely to resemble a puree. Whisk in powdered sugar in batches to make a thick, spreadable glaze. Spread glaze over the cooled scones. Let scones cool on the rack until glaze hardens, about 20 minutes.
  • Nutrition

    389 cal.

    • Total Fat: 14g
    • Saturated Fat: 8g
    • Cholesterol: 55mg
    • Sodium: 561mg
    • Total Carbohydrate: 61g
    • Dietary Fiber: 2g
    • Total Sugars: 28g
    • Protein: 6g
    • Vitamin C: 5mg
    • Calcium: 196mg
    • Iron: 2mg
    • Potassium: 108mg