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Easy Lemon Poppy Seed Scones! These treats come together in minutes and only take 15 minutes to bake! Buttery and full of bright lemony flavor, they are perfect for breakfast, brunch or meal prep!
Ingredients Needed To Make Lemon Poppy Seed Scones
- all-purpose flour
- granulated sugar
- baking powder
- salted butter
- heavy cream
- large egg
- lemon extract
- zest of lemon
- poppy seeds
- confectioners sugar
- milk
Kitchen Tools Used In This Recipe
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How To Make Lemon Poppy Seed Scones
These scones are the easiest to make! I use a food processor to mix the dough, so much easier than mixing by hand, especially with cold butter and less mess!
Preheat the oven to 400 degrees. Add the flour, sugar and baking powder to the processor bowl. Pulse the dry ingredients to incorporate. Add the cold butter, I cut the butter into chunks to distribute easier.
Pulse until the butter is incorporated and the mixture looks like fine breadcrumbs. Add in the heavy cream, beaten egg, lemon zest, lemon extract and poppy seeds. Pulse until the mixture has come together, the dough will look rough. If it’s not quite coming together, add a teaspoon of heavy cream one at a time until it becomes a shaggy dough.
Turn the dough out on to a sheet of parchment. I place the parchment on top the sheet pan so it’s ready to go directly into the oven. Flatten the dough into two 1/2 – 3/4 inch thick circles. Using a sharp knife or pastry cutter, cut each circle into 6 wedges.
Separate the wedges on the parchment. Bake for 15 minutes, the bottoms of the scones should be lightly browned. Remove from oven and cool on a wire rack. If desired, whisk together the confectioners sugar, lemon extract and milk. Drizzle on top of each scone.
Freeze or refrigerate in an airtight container.
Hope you enjoy!!
More Recipe Favorites (Click the Links Below)
- Dark Chocolate Scones
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- Mini Lemon Ricotta Muffins
Lemon Poppy Seed Scones
- Total Time: 25 mins
- Yield: 12 servings 1x
Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 3 tsp baking powder
- 1/2 cup salted butter, cold
- 1/2 cup heavy cream
- 1 large egg
- 3 tsp lemon extract
- 1 zest of lemon
- 2 tsp poppy seeds
Icing (optional)
- 1/4 cup confectioners sugar
- 1/4 tsp lemon extract
- 1 1/2 tsp milk
Instructions
- Preheat oven to 400 degrees.
- Add flour, sugar and baking powder to food processor and pulse to combine the dry ingredients.
- Cut the cold butter into cubes and add to dry ingredients.
- Pulse until mixture resembles fine breadcrumbs.
- Add heavy cream, the beaten egg, lemon extract, poppy seeds and the zest of a lemon, pulse until combined, dough will be rough.
- Turn dough out on to sheet of parchment paper on top of sheet pan.
- Pat dough out to form two 1/2 – 3/4 inch thick circles.
- Using a knife and pastry cutter, cut each circle into 6 wedges.
- Separate on the parchment.
- Bake for 15 minutes and cool on a wire rack.
- If desired, whisk together the confectioners sugar, lemon extract and milk. Drizzle on each scone.
- Enjoy!
Notes
- If the dough is not quite coming together, add a teaspoon of heavy cream one at a time until it becomes a shaggy dough.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breads
- Method: Baking