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Easy Lemon Poppy Seed

Easy Lemon Poppy Seed Scones for a Bright Morning Treat

These Easy Lemon Poppy Seed Scones make for a delightful breakfast treat that brightens your morning with zesty flavors and a flaky texture.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 50 minutes
Servings: 12 scones
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Heavy Cream Substitute half-and-half if heavy cream is not available.
  • 1/2 cup Butter Use salted or unsalted based on preference.
  • 2 cups All-Purpose Flour No direct substitutions recommended unless gluten-free is required.
  • 1/4 cup Sugar Can substitute with a sugar alternative for a lower-calorie version.
  • 2 tablespoons Corn Starch Can be omitted for simplicity.
  • 2 tablespoons Poppy Seeds Substitute with chia seeds or sesame seeds if preferred.
  • 1 tablespoon Baking Powder Ensure they are fresh for optimal results.
  • 1/2 teaspoon Baking Soda Ensure they are fresh for optimal results.
  • 1/2 teaspoon Salt Essential for overall taste.
  • 1 tablespoon Lemon Zest Substitute with orange zest for a different twist.
For the Glaze
  • 1 cup Powdered Sugar Not recommended to be substituted.
  • 2 tablespoons Milk Adjust according to preference for richness.
  • 2 tablespoons Fresh Lemon Juice Use bottled lemon juice as a last resort.

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Parchment Paper
  • Whisk
  • spatula
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pour the heavy cream into a bowl and place it in the freezer for about 10 minutes.
  3. Melt the butter in a microwave-safe bowl for about 30-45 seconds. Let it cool slightly.
  4. Whisk together the all-purpose flour, sugar, corn starch, poppy seeds, baking powder, baking soda, salt, and lemon zest.
  5. Combine the melted butter with the chilled heavy cream, mixing until clumpy but uniform.
  6. Gently fold the wet ingredients into the dry mixture using a spatula until just combined.
  7. Using a cookie scoop, mound the dough onto the baking sheet, spacing each scoop about 2 inches apart.
  8. Refrigerate the formed scones for at least 15 minutes.
  9. Bake the scones for 12-20 minutes until light golden brown.
  10. Whisk together the powdered sugar, milk, and fresh lemon juice until smooth to create the glaze.
  11. Once cooled, spoon the glaze over each scone and optionally sprinkle with extra poppy seeds.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Chill your heavy cream before mixing for a tender and flaky texture. Monitor baking time closely, as ovens may vary.

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