Ridiculously Easy Lemon Poppy Seed Scones
Ridiculously Easy Lemon Poppy Seed Scones are a delightful addition to any breakfast or tea time. These scones are tender and moist, bursting with the bright flavor of lemon zest and the subtle crunch of poppy seeds. Perfectly sweet without being overwhelming, they are ideal for leisurely brunches or quick afternoon snacks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup heavy cream (or full-fat coconut milk)
- 8 tablespoons unsalted butter (softened)
- 2 cups all-purpose flour
- 6 tablespoons sugar
- 1 tablespoon cornstarch
- 1½ tablespoons poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 medium lemon
- 2 cups powdered sugar (for glaze)
- 3–4 tablespoons milk (or milk alternative)
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the flour, sugar, cornstarch, poppy seeds, baking powder, baking soda, salt, and lemon zest until well combined.
- In another bowl, mix the heavy cream and softened butter until creamy.
- Fold the wet mixture into the dry ingredients gently using a rubber spatula until just combined.
- Transfer the dough onto a floured surface and pat into a circle about 1-inch thick. Cut into triangles and place on a baking sheet lined with parchment paper.
- Chill for 15–20 minutes in the refrigerator before baking.
- Bake for about 20 minutes or until golden brown. Let cool slightly before glazing.
- For the glaze, mix powdered sugar with milk and fresh lemon juice until smooth; drizzle over cooled scones.
Nutrition
- Serving Size: 1 scone (approximately 60g)
- Calories: 230
- Sugar: 12g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 30mg