Glazed Lemon Poppy Seed Scones
They’re tender, flaky, and covered in a bright citrus icing.
By Ree Drummond
Jump to recipe
Yields:
16 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs
These lemon poppy seed scones are pure citrus heaven, and practically a requirement the second the weather warms up. They’re tremendously easy for a bakery-style treat (anyone can make them!), since the dough is stirred together by hand, and they’re a cinch to shape into perfect little triangles. They’re also extremely delicious!
The thing about lemon desserts—baked goods especially—is that I like them to have a really luscious lemon flavor, and these scones deliver. The scones themselves have lots of lemon zest baked in, then they’re drizzled with a fresh glaze that contains even more zest, plus lemon juice. Make these for Mother’s Day. Mom will love ‘em!
Here are more Mother’s Day brunch ideas, plus a handful of other tasty scone recipes to try!
Why are my scones tough?
You may have overworked the dough. For the most tender scones, mix it until it just barely comes together. The dough should still look a little crumbly when you turn it out onto your work surface, but it should hold together when pressed. It’s also important to use very cold butter. If the butter gets too warm before the scones go into the oven, you won’t get that flaky texture.
Can you make glazed lemon poppy seed scones ahead of time?
Scones are best enjoyed the same day they’re baked, but you can make the dough ahead of time and store it, wrapped in plastic, in the refrigerator for up to two days or in the freezer for up to three months. For best results, shape the dough into scones before chilling or freezing. If freezing, place the shaped scones on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag or airtight container. Bake straight from the fridge or freezer, adding a few extra minutes as needed, until the scones are golden. Let them cool completely before adding the glaze.
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Ingredients
For the scones:
- 3 cups all-purpose flour, plus more for dusting
- 1/2 cup granulated sugar
- 4 tsp. baking powder
- 1/2 tsp. kosher salt
- 2 Tbsp. poppy seeds
- 1 stick cold unsalted butter, cut into pieces
- 1 cup heavy cream, plus more if needed
- 1 large egg
- Grated zest of 1 lemon
For the glaze:
- 2 1/2 cups powdered sugar, sifted, plus more if needed
- 1/4 cup whole milk, plus more if needed
- Grated zest and juice of 1/2 lemon
- Dash of kosher salt
- Poppy seeds, for topping
Directions
- Step 1For the scones: Preheat the oven to 400°F. Sift together the flour, granulated sugar, baking powder, and salt into a large bowl. Stir in the poppy seeds. Add the butter and use a pastry blender or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs and there are no large chunks of butter.
- Step 2Mix the heavy cream, egg, and lemon zest in a medium bowl. Add the cream mixture to the flour mixture; stir gently with a fork until combined. The dough should be crumbly, but if it’s too crumbly to work with, splash in a small amount of heavy cream.
- Step 3Turn out the dough onto a floured surface and lightly press it together into a rough rectangle. Use a rolling pin to roll it into an 8-by-12-inch rectangle (use your hands to help shape it if necessary). Trim the edges with a knife. Cut the dough in half crosswise, then cut lengthwise into quarters to make 8 rectangles. Cut each rectangle in half diagonally to make 16 triangles.
- Step 4Transfer the scones to a parchment-lined baking sheet and bake until just golden, 15 to 20 minutes. Let cool for 15 minutes on the baking sheet, then transfer the scones to a rack to cool completely.
- Step 5For the glaze: Combine the powdered sugar, milk, lemon zest and juice, and salt in a medium bowl. Stir until smooth, adjusting the thickness with more powdered sugar or milk if necessary.
- Step 6Place the rack of scones over a baking sheet to catch drips, then spread the glaze on the scones. Before the glaze sets, sprinkle the tops lightly with poppy seeds. Let the glaze set completely, about 1 hour.
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