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Ridiculously Easy Lemon Poppy Seed Scones

Delightfully flaky and lemony, these scones are perfect for rooftop breakfasts, park picnics, or an afternoon treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 scones
Course: Breakfast, Dessert
Cuisine: Baking, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Scone Base
  • 1 cup heavy cream Chilled
  • 8 tablespoons butter Melted and cooled
  • 2 cups all-purpose flour For the scones
  • 6 tablespoons sugar Granulated
  • 1.5 tablespoons poppy seeds For texture
  • 1 tablespoon baking powder Fresh
  • 0.5 teaspoon baking soda For lift
  • 0.5 teaspoon salt To balance flavors
  • 1 medium lemon zest For flavor
Glaze
  • 2 cups powdered sugar For glazing
  • 3-4 tablespoons milk or half and half To thin the glaze
  • 1 tablespoon fresh lemon juice For additional flavor

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. Measure 1 cup heavy cream and freeze for 10 minutes.
  3. Melt butter in the microwave and let it cool.
  4. In a bowl, whisk together flour, sugar, corn starch, poppy seeds, baking powder, baking soda, salt, and lemon zest.
Mixing
  1. Combine chilled heavy cream with melted butter.
  2. Mix with dry ingredients until just incorporated.
Shaping and Chilling
  1. Scoop mounds onto the prepared pan and refrigerate for at least 15 minutes.
Baking
  1. Bake for 12-20 minutes until golden brown.
  2. Cool on a wire rack.
Glazing
  1. For the glaze, whisk powdered sugar, milk, and lemon juice until smooth.
  2. Drizzle over cooled scones and sprinkle with poppy seeds.

Notes

Serve warm with coffee or tea, or tuck into a paper cone for on-the-go enjoyment. For variations, consider adding blueberries or almond flour.