A bright, tender small-batch scone with fresh lemon, poppy seeds, and a simple lemon glaze.
A good lemon scone should taste bright before it tastes sweet. Fresh lemon zest carries most of that work, while poppy seeds add a little texture and a tender cream-based dough keeps the middle soft.
This is a small-batch recipe for home kitchens. It is inspired by the flavors we love, while our bakery recipe stays tucked inside the Baked & Bouquets recipe box.
The most important detail is temperature: keep the butter and cream cold, and handle the dough only until it comes together. A few visible pieces of butter are a good thing.
Small-Batch Lemon Poppy Seed Scones
Makes 8 scones. Prep: 20 minutes. Bake: 16–19 minutes.
Ingredients
- 2 cups (240 g) organic all-purpose flour
- 1/3 cup (67 g) organic cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon pink salt
- 1 tablespoon poppy seeds
- Zest of 2 lemons
- 6 tablespoons (85 g) cold unsalted butter, cubed
- 2/3 cup (160 ml) cold heavy whipping cream, plus more for brushing
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup (90 g) powdered sugar
- 1–2 tablespoons fresh lemon juice
Method
- Prepare the pan. Line a baking sheet with parchment paper. Make room in the refrigerator or freezer for the shaped scones.
- Mix the dry ingredients. In a large bowl, whisk the flour, cane sugar, baking powder, pink salt, poppy seeds, and lemon zest until the zest is evenly distributed.
- Cut in the butter. Add the cold butter and work it into the flour with a pastry cutter or your fingertips until the mixture has pea-sized pieces of butter throughout.
- Add the cream mixture. Whisk the cream, egg, and vanilla in a small bowl. Pour into the flour mixture and fold gently just until a shaggy dough forms. Do not knead until smooth.
- Shape and chill. Turn the dough onto a lightly floured surface, pat it into a 7-inch round, and cut it into 8 wedges. Set the wedges on the prepared pan and chill for 20 minutes.
- Bake. While the scones chill, heat the oven to 400°F. Brush the tops lightly with cream, then bake for 16–19 minutes, until risen and lightly golden at the edges.
- Glaze after cooling. Let the scones cool for at least 15 minutes. Stir the powdered sugar with enough lemon juice to make a thick, pourable glaze, then drizzle it over the scones.