These Lemon Poppyseed Scones are full of citrus flavor and lots of poppyseeds for added crunch that pairs deliciously with the fluffy, tender and moist scones. Drizzle lemon honey icing on top for added sweetness and of course, more zesty lemon flavor. Skip the extra steps of shaping and cutting triangle shapes – just scoop the scone dough right onto your baking sheet!
Inspiration
What are scones? Scones are a baked good very similar to a biscuit except scones use heavy cream and eggs. Biscuits are typically made with buttermilk and exclude the eggs. Scones should be more tender and crumbly while a biscuit should be flaky and more sturdy. In order to get the best rise and structure, make sure you work the scone dough as little as possible along with using fresh baking powder. Before baking, brush the tops of your scones with a little bit of heavy cream or an egg to get a shiny, golden finish. Scones are typically served with hot tea, jam, or butter. They’re absolutely delicious, and these bright Lemon Poppyseed Scones are the perfect winter and spring scone recipe.
How to make these Lemon Poppyseed Drop Scones
The Dry Mixture – Mix all dry ingredients in a large mixing bowl. Add the lemon zest to the flour mixture so its evenly coated, making sure every scone has the perfect amount. Baking powder is used to leaven the scones to create the perfect, airy texture.
Adding Butter – Once the dry ingredients are mixed together, cut small slices of very cold butter or use a box grater to grate butter into the mixture. Use a fork, or pastry cutter and work the butter into the mixture until you create pea sized clumps. These butter clumps will melt while baking creating a rich yet light texture. Place the mixture into the refrigerator as you prepare the wet ingredients.
The Wet Mixture – We will use the standard scone wet ingredients here: heavy cream and an egg. This will aid in a more tender scone. I will mix in the lemon juice in this step as well. Fold the wet ingredients into the flour/butter mixture until completely combined, make sure not to over-mix.
Icing – This icing is super easy, delicious and adds an extra zesty punch of flavor. Combine powdered sugar, the reserved half lemon juice and some honey. Wait until the scones have cooled at least 10-15 minutes before drizzling on top.
Tips and Tricks
How long do these scones last? and how do I store them? Cover scones in an air-tight container, they will be freshest about 2-3 days. However you can store them in the refrigerator, covered for up to a week. Warm scones in an oven set at 350 degrees F for about 5-7 minutes or until warmed through. If you wait to glaze them, you can place in a toaster oven. Freeze the dough and enjoy scones for up to 2 months!
Can scones still be shaped in traditional triangle shapes? Of course. Lightly dust your work surface with a little bit of flour and shape the dough into a 7-8 inch disk. Refrigerate or freeze for about 15-20 minutes so the butter can firm up, slice into 8 scones and bake for 23-25 minutes.
Looking for more scone recipes?
HAPPY BAKING!
If you do try these Lemon Poppyseed Drop Scones, I’d love for you post a photo and tag me on Instagram, @LakeShoreBakes or #LakeshoreBakes so I can see your delicious creations. And be sure to leave a comment, I’ll always respond! Happy baking!
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Lemon Poppyseed Scones
- Total Time: 50 minutes
- Yield: 9 Scones 1x
Description
Tender and moist Lemon Poppyseed Scones are full of citrus flavor and lots of poppyseeds. Finished with a lemon honey icing.
Ingredients
- 2 1/2 cups AP flour
- 2/3 cups heavy cream
- 8 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 1 egg
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- Juice of 1 1/2 lemons (save the other half for icing)
- Zest of 1 lemon
Icing
- 1 cup powdered sugar
- 1 tablespoon honey
- Juice of reserved half lemon
Instructions
- In a large bowl combine all purpose flour, granulated sugar, baking powder, poppyseeds, zest of 1 lemon and salt. Cut the cold butter into thin slices or using a box grater, grate butter into the flour mixture. Using a fork or pastry cutter, blend the butter into the flour mixture until butter is the size of small peas. Place in refrigerator until step 3.
- In a small bowl mix heavy cream, egg, and the juice of 1 1/2 lemons (set other half lemon to the side for icing) until fully combined.
- Preheat oven to 400 degrees F. Prepare a baking sheet lined with parchment paper and set aside. Take flour mixture out of the refrigerator and pour the heavy cream lemon mixture over it. Using a fork or spatula mix until fully combined, making sure there is no flour stuck to the bottom or sides. Cover and set in refrigerator for 15 minutes.
- After 15 minutes, use a large cookie scoop or large spoon and drop scone dough on the parchment lined baking sheet. Make sure scones are about 2 inches apart. Brush tops of scones with a little heavy cream and bake for 23-28 minutes until slightly golden brown.
- While scones cool, make the icing. Combine powdered sugar, honey and lemon juice, whisk until combined. The icing should be thick but can still be drizzled on top of scones. Drizzle on top of scones and enjoy!
Notes
How long do these scones last? and how do I store them? Cover scones in an air-tight container, they will be freshest about 2-3 days. However you can store them in the refrigerator, covered for up to a week. Warm scones in an oven set at 350 degrees F for about 5-7 minutes or until warmed through. If you wait to glaze them, you can place in a toaster oven. Freeze the dough and enjoy scones for up to 2 months!
Can scones still be shaped in traditional triangle shapes? Of course. Lightly dust your work surface with a little bit of flour and shape the dough into a 7-8 inch disk. Refrigerate or freeze for about 15-20 minutes so the butter can firm up, slice into 8 scones and bake for 23-25 minutes.
- Prep Time: 25
- Cook Time: 25