Fluffy Lemon Poppy Seed Scones with Zesty Glaze: Your Ultimate Brunch Recipe
Discover the perfect brunch indulgence with this incredible Lemon Poppy Seed Scones recipe! These easy-to-make scones, featuring a secret ingredient — sour cream — boast an irresistibly rich, tender, and moist texture. You’ll not only love baking these delightful treats but devouring every last crumb!
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If you’re a fan of these zesty scones, you absolutely must explore some of my other beloved baked goods. Don’t miss out on my Earl Grey Scones with Vanilla Bean Glaze for a touch of elegance, my flaky Pecan Pastry Braid, or even a refreshing sip of my Iced Sugar Cookie Almond Milk Latte (Starbucks Copycat)!
The Best Lemon Poppy Seed Scones Recipe You’ll Ever Make
Citrus season brings an invigorating burst of flavor, and it’s truly one of my favorite times of year for baking. Many cherished recipes on this site, such as my aromatic Earl Grey Lavender Cake or my decadent Chocolate Orange Cake, celebrate the vibrant essence of citrus. It’s with immense excitement that I introduce these Lemon Poppy Seed Scones, a recipe that captures the bright, refreshing taste of lemon perfectly. They make an exceptional treat, whether you’re starting your day with a morning pastry or enjoying a sophisticated afternoon snack, any time of year.
These scones are a masterclass in texture and flavor: delightfully soft and tender, with just the right amount of tart lemon to awaken your palate, complemented by the delightful crunch of poppy seeds. A simple, homemade lemon glaze drizzled over the top adds a sweet and tangy finish, elevating them to the status of a perfect brunch showstopper or an exquisite companion to your afternoon tea.
This particular Lemon Poppy Seed Scones recipe draws inspiration from my highly popular cinnamon scones, and just like those, you’ll find it nearly impossible to stop at just one. They offer a refreshing twist on the classic scone, striking a harmonious balance of sweetness and tanginess, all while being surprisingly straightforward to prepare. Serve them alongside a creamy Sweet Cream Cold Brew or as a star component of a lavish Mother’s Day brunch platter!
For all the devoted lemon enthusiasts out there, I highly recommend exploring my other lemon-centric creations, including my irresistibly tangy Lemon Bars with Graham Cracker Crust, the wonderfully simple Lemon Dump Cake, or for a savory twist, my vibrant Ricotta Lemon Pasta!
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The Secret to Perfectly Fluffy and Tender Scones
So, what exactly is the secret behind baking truly exceptional scones that are light, fluffy, and incredibly tender? It all comes down to one crucial principle: keeping your ingredients as cold as possible. This isn’t just a suggestion; it’s a golden rule for scone perfection. We start with frozen butter, integrate cold sour cream, and even use a cold egg. This strategy ensures that the butter remains solid until it hits the hot oven, creating pockets of steam that result in those coveted flaky layers.
Furthermore, our technique involves grating the frozen butter directly into the dry ingredients. This method allows the butter to be evenly distributed and quickly incorporated without being overworked or having a chance to warm up. The tiny pieces of cold butter are key to forming those beautiful, airy textures. To top it all off, just before baking, we’ll place the entire baking sheet of formed scones into the freezer while the oven preheats. This final chill solidifies the butter once more, guaranteeing maximum lift and the most exquisitely tender and flaky texture you can imagine.
Should You Include Eggs in Your Scones? Absolutely!
Many wonder about the purpose of adding an egg to scone dough. In short, an egg is a vital ingredient, particularly for achieving the ideal texture and robust structure that defines the best lemon poppy seed scones! Without the addition of an egg, your scones are likely to turn out noticeably drier and won’t achieve the impressive rise that gives them their characteristic height and appeal. The egg contributes moisture, richness, and acts as a binding agent, ensuring your scones are not just tasty but structurally sound and wonderfully soft from within.
Essential Lemon Poppy Seed Scones Ingredients
Gather these high-quality ingredients to create this irresistibly simple and delicious lemon poppy seed scones recipe:
- Granulated Sugar – Provides just the right amount of sweetness to beautifully complement the tart lemon flavor without overpowering it.
- Lemon Zest – This is where the magic happens! We’ll rub the finely grated zest into the granulated sugar, a technique that releases the lemon’s essential oils, infusing the sugar (and ultimately the scones) with an intensely fresh and vibrant lemon aroma and flavor. Be meticulous to only zest the bright yellow outer layer, avoiding the white pith underneath, which can impart an undesirable bitterness. For an even more profound lemon experience, consider spreading a dollop of my homemade lemon curd on these baked scones!
- All-Purpose Flour – The foundation of our scones. For the most accurate and consistent results in baking, I highly recommend measuring your flour by weight using a reliable kitchen scale. If a scale isn’t available, employ the spoon-and-level method to avoid over-packing, which leads to dense scones.
- Baking Powder & Baking Soda – These crucial leavening agents work in harmony to give our lemon poppy seed scones their impressive rise and airy, light texture. The baking soda will react with the acidity of the sour cream, creating additional lift.
- Poppy Seeds – Beyond their aesthetic appeal, poppy seeds contribute a subtle, nutty flavor and a wonderful, delicate crunch, adding a delightful textural contrast to the soft scone.
- Frozen Salted Butter – The cornerstone of flaky scones! By using butter that is not just cold but frozen solid, and then grating it with a box grater, we ensure that tiny, cold pieces of butter are quickly and evenly incorporated into the dry ingredients. This minimizes handling and prevents the butter from melting, which is essential for creating those desired pockets of steam during baking. Grated frozen butter also cleverly eliminates the need for a traditional pastry blender!
- Sour Cream – This is a star ingredient! I strongly recommend using full-fat sour cream for the ultimate moist and tender texture. The acidity in sour cream tenderizes the gluten in the flour and reacts with the baking soda to provide extra lift, resulting in lemon scones that are significantly more moist and softer than those made with heavy cream. Remember, we want all ingredients to be cold, so there’s no need to bring your sour cream to room temperature. If sour cream isn’t available, full-fat Greek yogurt makes an excellent substitute.
- A Cold Egg – Unlike most baking recipes that call for room temperature eggs, for these lemon poppy seed scones, a cold egg is preferred. It helps maintain the overall cold temperature of the dough, further supporting the butter’s role in creating flakiness.
- Pure Vanilla Extract – Elevates the overall flavor profile. Always opt for a good-quality pure vanilla extract for the best taste. Better yet, consider making your own with my simple guide on how to make vanilla extract at home using just two ingredients!
And for the wonderfully quick and tangy lemon icing, you’ll simply need:
- Fresh Lemon Juice – The heart of our glaze, delivering that bright, tangy, and invigorating lemon flavor that perfectly balances the sweetness of the scone.
- Powdered Sugar – Also known as confectioners’ sugar, this finely milled sugar dissolves beautifully to create a smooth, sweet, and wonderfully opaque glaze that sets perfectly.
- Vanilla Extract – A touch of vanilla in the glaze helps to soften and round out the sharp tang of the lemon, creating a more complex and harmonious flavor.
- A Pinch of Salt – A tiny amount of salt in the glaze enhances all the flavors, balancing the sweetness and brightness of the lemon.
Essential Equipment for Scone Baking
To successfully create these delicious lemon poppy seed scones, you’ll need a few key tools. A box grater is indispensable for grating the frozen butter, which is crucial for the scone’s flaky texture. I find a bench scraper incredibly useful for efficiently dividing the dough into neat, even pieces. Beyond these, you’ll need a spacious large bowl for mixing your ingredients, a sturdy large sheet pan to bake your scones, and a lightly floured surface where you can confidently form your homemade lemon poppyseed scones. Having the right tools makes the baking process smoother and more enjoyable!
Here are all my recommended tools for achieving the best lemon poppy seed scones:
Expert Tips and Frequently Asked Questions for Scone Success
Achieving impressive height and a fluffy texture in your scones hinges on a few key techniques. As previously mentioned, the number one rule is to use very cold ingredients, especially grating in frozen butter. The steam released from the melting butter creates those desirable pockets of air.
Secondly, avoid overmixing or overhandling your dough; too much manipulation develops gluten, leading to tough scones. Gently combine ingredients until just incorporated. Our secret weapon, sour cream, provides an additional boost! Its acidity reacts with the baking soda in the dry ingredients, contributing significantly to the rise and tenderness of these lemon poppy seed scones.
Lastly, ensure your oven is accurately preheated to the specified temperature before baking. An oven that isn’t hot enough can cause the butter to melt too slowly, resulting in less lift and spread-out scones. I highly recommend using an oven thermometer to verify your oven’s temperature and adjust accordingly for perfect results every time.
From my experience, absolutely! Adding an egg to your scone recipe provides a richer, softer crumb, and crucially aids in the structure and rise of the scones during baking. It contributes moisture and binding, ensuring your lemon poppy seed scones are not only delicious but also maintain a desirable shape and texture.
One of these delightful scones, including the zesty lemon glaze, contains approximately 406 calories. Please refer to the complete nutrition information provided below in the recipe card for more detailed data.
Yes, absolutely! These lemon poppy seed scones are excellent for freezing, especially prior to baking. To do so, simply freeze the shaped, unbaked scones solid on a baking sheet. Once frozen, transfer them to a freezer bag or another airtight container, where they can be stored for up to two months. When you’re ready to bake, simply place them directly from the freezer into your preheated oven, adding a few extra minutes to the baking time to ensure they cook through perfectly.
The chilling step before baking is more than just a recommendation; it’s a vital part of scone preparation. This resting period allows the gluten strands within the dough to relax after handling, which prevents the scones from shrinking or becoming tough during baking. It also ensures the butter remains very cold and firm. This way, your lemon poppy seed scones will maintain their beautiful shape, rise more evenly, and emerge from the oven with a wonderfully tender and flaky texture. Don’t skip this crucial step for best results!
Several factors contribute to dry scones. First, always measure your flour accurately, preferably by weight, to avoid using too much. Overmixing the dough is another common culprit; mix only until the ingredients are just combined. Ensure your butter and other wet ingredients are very cold, as this helps create steam for moisture. Finally, baking for too long can dry them out, so keep a close eye on your scones and remove them once they are golden brown and cooked through, but not overbaked.
If you embark on making this recipe, I would be absolutely thrilled if you could leave a star review rating and a comment below! Your feedback is incredibly valuable and it’s wonderful to hear about your baking experiences! And please don’t forget to share your beautiful creations with me by tagging @chenee_today on Instagram!
More Lemon-Inspired Recipes You’ll Love
- Delightful Almond Lemon Cookies
- Elegant Vegan Olive Oil Cake with Lemon and Pistachio
- Fluffy Buttermilk Blueberry Muffins with Lemon Zest
- Aromatic Lemon Lavender Cupcakes
- Refreshing Lemon Icebox Pie
📖 Recipe
Lemon Poppyseed Scones Recipe with Easy Lemon Glaze
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Equipment you may need
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¾ sheet baking pan
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mixing bowls
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whisk
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parchment paper
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measuring cups and spoons
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cooling rack
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food scale
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silicone baking mat
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box grater
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bench scraper
Ingredients
- 1 large egg
- ¾ cup (173 g) full-fat sour cream – or greek yogurt
- 2 teaspoon (10 ml) pure vanilla extract
- ½ cup (100 g) granulated sugar
- 1 tablespoon (6 g) lemon zest – packed (about one lemon)
- 2 cup (250 g) all-purpose flour – measured by weight with a kitchen scale or with the spoon-and-level method
- 2 teaspoon (8 g) baking powder
- ¼ teaspoon (1 g) baking soda
- 2 tablespoon (18 g) poppy seeds
- ½ cup (114 g) salted butter – frozen
Lemon Glaze
- 2 cups (240 g) powdered sugar
- ¼ cup (61 g) fresh squeezed lemon juice
- ½ teaspoon (2 ml) pure vanilla extract
- pinch salt
Instructions
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At least one hour before you plan to prepare the dough (or the night before), place your salted butter in the freezer to ensure it’s thoroughly frozen.½ cup salted butter
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In a medium-sized bowl, gently whisk together the cold sour cream, the large cold egg, and the pure vanilla extract. Once combined, set this mixture aside in the refrigerator to keep it nice and cool.1 large egg, ¾ cup full-fat sour cream, 2 teaspoon pure vanilla extract
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In a separate large bowl, combine the granulated sugar and the lemon zest. Using your fingertips, rub the zest into the sugar for about 30 seconds. This action releases the fragrant lemon oils, intensifying the citrus flavor in your scones.½ cup granulated sugar, 1 tablespoon lemon zest
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To the lemon sugar mixture, whisk in the all-purpose flour, baking powder, baking soda, and poppy seeds until all the dry ingredients are thoroughly combined and evenly distributed.2 cup all-purpose flour, 2 teaspoon baking powder, 2 tablespoon poppy seeds, ¼ teaspoon baking soda
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Retrieve the frozen butter and grate it directly into the bowl with the dry ingredients. Use a pastry blender or a fork to gently cut the grated butter into the flour mixture until it resembles coarse crumbs. Be careful not to overwork the mixture.
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Pour the chilled sour cream mixture into the dry ingredients. Using a rubber spatula, fold the wet and dry ingredients together until they are just combined. The dough will still be slightly shaggy. Transfer the dough to a lightly floured surface and use floured hands to lightly knead it into a cohesive ball, just a few turns.
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On your lightly floured surface, dust the top of the dough ball with a little more flour. Gently pat and shape the dough into an 8-inch round disk, flattened to about 1-inch thickness. Using a sharp knife or bench scraper, cut the disk into 8 even wedges. Arrange these wedges in a circle, slightly touching each other, on a large baking sheet that has been lined with parchment paper or a silicone baking mat.
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Preheat your oven to 400°F (200°C). While the oven heats up, place the baking sheet with the formed scones into the freezer to chill. This re-chilling step is crucial for achieving that superior rise and flaky texture.
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Bake the scones for 16-17 minutes, or until their tops are lightly golden and their bottoms are a beautiful golden brown. Transfer them to a wire rack and allow them to cool completely before applying the lemon glaze.
Lemon Glaze
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In a small bowl, whisk all the lemon glaze ingredients together until you achieve a perfectly smooth and pourable consistency.2 cups powdered sugar, ¼ cup fresh squeezed lemon juice, ½ teaspoon pure vanilla extract, pinch salt
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Once the scones have cooled, place them on a cooling rack positioned over a sheet of parchment paper or paper towels. This will catch any excess glaze drips. Generously drizzle the smooth lemon glaze over each scone and allow it to set before serving.
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Notes
Nutrition
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