LEMON POPPY SEED SCONES

Lemon poppy seed scones are delectable pastries bursting with bright citrus flavour and a delightful crunch. These moist and flaky treats are perfect for breakfast or a delightful afternoon snack.

Why you’ll love this recipe for lemon scones

It is a lemon season. Let’s make the best out of it and make these deliciously soft, flaky, buttery lemon poppy seed scones. Drizzled with light lemon glaze on top of the scone. Perfect for breakfast or afternoon coffee time snack.

Making homemade lemon scones offers you a reason to love the experience. The process allows for customization, ensuring the perfect balance of tangy lemon and delicate sweetness. The aroma that fills the kitchen, the satisfaction of creating from scratch, and the joy of savouring warm, freshly baked scones make it an irresistible endeavour. Plus, sharing these delightful treats with loved ones creates a sense of warmth and connection. Definitely an experience you don’t want to skip.

Little history about scones

Scones are traditionally connected to England, Scotland and Ireland. But when we speak about scones in Northern America, it’s completely something else. American scones are very different from British scones. The main difference is the amount or ration of fat; in American scones we use more fat, than flour. And we use lots of butter, almost three times more than British.

And why? It’s all about adds’on; in England, Scotland or Ireland, they add the butter on the biscuit (scone) when they eat it. Same with sugar, their recipe doesn’t call for much of a sugar, and guess why? Because they will top it with jam.

How are scones made in North America?

And what about adds-in ? Here in North America, we add in anything from dry fruit, fresh fruit to chocolate chips or nuts. British scones would very rarely have any of these add-ins; in the exception to raisins or currants. But most of the time, they are just simply plain.

Ingredients for lemon scones

• Flour: The flour provides the structure and stability for the scones. It helps to bind the ingredients together and creates a tender, crumbly texture.
• Sugar: The sugar adds sweetness to the scones, balancing the tartness of the lemon zest. It also helps to create a golden brown crust on the outside of the scones.
• Baking powder: Baking powder acts as a leavening agent, causing the scones to rise and become light and fluffy. It helps to create a tender texture and adds a bit of airiness to the scones.
• Salt: Salt enhances the overall flavour of the scones by balancing the sweetness and bringing out the other flavours. It also helps to strengthen the gluten in the flour, giving the scones a desirable structure.
• Lemon zest: The zest of the lemons adds a vibrant citrus flavour to the scones. It provides a burst of freshness and tanginess that complements the sweetness of the other ingredients.
• Cold butter: Cold butter is essential for achieving a flaky texture in the scones. When the cold butter melts in the oven, it creates pockets of steam that result in a light and airy interior.
• Heavy cream: The heavy cream contributes richness and moisture to the scones. It helps bind the dough together and creates a tender crumb.
• Eggs: Eggs provide structure and richness to the scones. They help bind the ingredients and contribute to the overall texture and flavour.
• Vanilla extract: Vanilla extract adds a subtle and fragrant sweetness to the scones, enhancing the overall flavour profile.
• Poppy seeds: Poppy seeds add a delightful crunch and visual appeal to the scones. They also contribute a nutty flavour that complements the lemon zest.
• Lemon glaze: The lemon glaze, made with confectioners’ sugar, lemon juice, and a touch of heavy cream, adds a glossy finish and an extra burst of lemon flavour to the scones. It provides a sweet and tangy contrast to the scone’s crumbly texture.

Variations & flavours to add to lemon scones

1. Lemon Blueberry Scones: Add fresh or frozen blueberries to the dough for a burst of juicy sweetness that pairs well with the lemon flavour. Gently fold the blueberries into the dough before shaping and baking.
2. Lemon Ginger Scones: Incorporate finely grated fresh ginger into the dough along with the lemon zest for a zingy and aromatic twist. The combination of lemon and ginger creates a refreshing and spicy flavour profile.
3. Lemon Lavender Scones: Infuse the dough with dried culinary lavender buds to add a subtle floral note that complements the bright lemon flavour. Make sure to use food-grade lavender and use it sparingly for a delicate taste.
4. Lemon Almond Scones: Replace a portion of the flour with almond flour to add a nutty flavour and create a denser texture. You can also sprinkle slivered almonds on top of the scones before baking for added crunch.
5. Lemon Coconut Scones: Mix in shredded coconut to the dough for a tropical twist. The coconut adds texture and subtle sweetness that pairs well with the citrus lemon flavour.
6. Lemon Poppy Seed Scone Cake: Instead of shaping individual scones, press the dough into a round or square cake pan. Bake it as a single large scone, then cut into slices or squares for a different presentation.

How to make lemon poppy seed scones

I have tasted for the first time scones on of the Christmas potluck party during the time, I was taking French courses. And this lady from the other class (I can’t remember her name) has made orange scones and these were taken out of the oven right before the party, so the smell and the texture was incredible. Plus, the glaze made out of fresh zest and orange juice were unbeatable.

I will never forget, how amazing these scones were. Unfortunately, she never came back to the course after Christmas, so I never had a chance to ask her for the recipe. But for many years, I have been trying several recipes and adjusted few things (added more and more butter) and finally one day I nailed it.

Scones dough is very similar to a cookies’ dough, there is no additional time for raising, you make the dough and you bake it.  This is why it’s fairly quickly made. So if you are thinking of scones for brunch, you have plenty of time to prepare it in the morning.

First we have to mix together dry ingredients, flour, sugar, poppy seeds, baking powder and salt in a large bowl. Add cold grated butter (*check for tips below) in the bowl and combine it with flour mixture, you can use pastry blender or use simply your hands, mix until it’s crumbly. Add lemon zest and lemon juice.

In a small bowl, whisk the cream, egg, and vanilla together. Add it over the flour mixture and then toss the mixture together with a rubber spatula until everything is moistened. I always use my hands to combine the mixture, I find that it’s working best for me. Turn your dough out onto a lightly floured surface. Use more flour, if dough is too wet. Roll the dough into a square and then cut out, with a cookie cutter, equal sized circles and place onto the prepared baking sheet.

Bake the Lemon Scones in a preheated oven, until they have turned lightly brown, about 20 – 25 minutes.

Lemon glaze for scones

Meanwhile, you can prepare the glaze. To make the glaze, simply whisk the confectioners’ sugar and 2 Tablespoons lemon juice together until smooth. Add another tablespoon of lemon juice to thin out, if necessary. If you want creamy texture of your glaze, whisk in 1 – 2 tbsp of heavy cream. Drizzle glaze over scones right before serving.

Expert tips

• Cold butter – it is a must! Cold butter from the refrigerator, because we want the butter to melt right at the baking process, this will make your scones so flaky.
• Use Heavy cream for the glaze – You will really appreciate the luscious and velvety glaze over these lemon poppy seed scones.
• Lemon juice – squeeze out real yellow lemon for the juice. Real lemon will give the right tangy, refreshing flavour.
• Measure ingredients accurately: Baking is a science, so it’s crucial to measure ingredients accurately using measuring cups and spoons or a kitchen scale. Even small variations in measurements can significantly affect the outcome of your baked goods.
• Preheat the oven properly: Preheat your oven for at least 10–15 minutes before baking to ensure a consistent temperature throughout the baking process. This helps achieve even baking and proper rising.
• Handle the dough gently: When mixing and shaping the dough, handle it as gently as possible. Over mixing or excessive handling can lead to tough and dense scones. Mix the ingredients until just combined, and use a light touch when shaping the dough.
• Use the right flour: Different types of flour have different protein levels, which affect the texture of baked goods. For scones, use all-purpose flour unless the recipe specifies otherwise. Avoid over mixing the dough, as it can develop gluten and make the scones dense.
• Handle sticky dough with flour: If the dough becomes too sticky to work with, lightly dust your hands, work surface, or rolling pin with flour. This will help prevent the dough from sticking and make it easier to shape.
• Allow scones to rest before baking: After shaping the scones, let them rest in the refrigerator for about 15–20 minutes before baking. This helps solidify the butter and relax the gluten, resulting in better texture and shape.
• Keep an eye on baking time: Oven temperatures can vary, so it’s essential to keep a close eye on the baking time. Start checking for doneness a few minutes before the recommended time to prevent over baking, which can lead to dry scones.
• Cool properly: Once the scones are baked, transfer them to a wire rack and allow them to cool completely before glazing or serving. This allows the scones to set and retain their texture.

FAQ

How can I make my scones flakier?

To achieve flakier scones, make sure your butter is cold and cut it into small cubes before incorporating it into the dry ingredients. Additionally, avoid over mixing the dough, as this can develop gluten and result in a tougher texture. Mixing until just combined will help create flaky layers.

Can I substitute ingredients in a scone recipe?

Substituting ingredients in a scone recipe can alter the texture and taste of the final product. However, some substitutions can be made. For example, you can use different types of citrus zest in place of lemon zest, or swap out poppy seeds for another type of seed or chopped nuts. Keep in mind that substitutions may require adjustments in quantities or baking times.

Why did my scones turn out dry?

Dry scones can result from over baking or using too much flour. Make sure to follow the recommended baking time and check for doneness a few minutes before the specified time. Using accurate measurements and not packing the flour can also help avoid a dry texture.

How do I achieve a golden brown crust on my scones?

To achieve a golden brown crust on your scones, brush them with a wash before baking. You can use an egg wash (beaten egg mixed with a little water or milk) or a heavy cream wash. This helps promote browning and adds a nice sheen to the scones.

Can I make scones ahead of time?

Yes, you can make the scone dough ahead of time and refrigerate it overnight. Shape the scones and place them on a baking sheet lined with parchment paper. Cover tightly with plastic wrap and refrigerate. When ready to bake, preheat the oven and bake the scones as directed, adding a few extra minutes if needed.

Can I omit the glaze?

Yes, the glaze is optional. If you prefer to skip the glaze, you can enjoy the scones as they are or dust them with powdered sugar before serving.

Storage

Allow the scones to cool completely, then store them in an airtight container at room temperature for up to 2 days. If you want to extend their shelf life, you can freeze the scones in a freezer-safe container or bag for up to 3 months. Thaw them at room temperature or reheat in the oven before serving.

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