Now that it’s finally spring, I’m all about embracing light and tasty treats. These lemon poppyseed scones are a long-time favorite here and we love baking them up for weekend brunch or a quick snack for any day of the week. If you’re hosting any breakfast or brunch gatherings this spring, these scones are sure to be a hit. Wouldn’t they be perfect for Mother’s Day? Keep reading for the full recipe below.
For the scones:
- 2 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons lemon zest
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tablespoons poppyseeds, plus more for sprinkling
- 12 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1/3 cup heavy cream, plus more for brushing
- 1/4 cup lemon juice
- 1/2 tsp pure vanilla extract
- 1 large egg
For the icing:
- 1 1/4 cup confectioner’s sugar
- 1 tablespoon unsalted butter, melted
- 1 tablespoons heavy cream
- 1 tablespoon lemon juice
- 1/2 teaspoon pure vanilla extract
- Pinch salt
For the scones
Adjust an oven rack to the lower middle position. Preheat the oven to 400°F. Stack two baking sheets on top of each other and line the top sheet with parchment paper.
In a large bowl, whisk the flour, sugar, lemon zest, baking powder, salt, and poppyseeds. In a medium bowl or liquid measuring cup, whisk the heavy cream, lemon juice, vanilla, and egg.
Add the butter to the dry ingredients and use a pastry cutter to cut it into the mixture until the flour-coated pieces are the size of peas. Add the wet ingredients and fold with a spatula until just combined.
Transfer the dough to a lightly floured surface and knead until it comes together, 4 to 6 times, adding flour as necessary, as the dough will be sticky. Pat the dough gently into a square and roll it into a 12-inch square (again, using flour as necessary). Fold the dough in thirds, similar to a business letter. Fold the dough into thirds again, making a square. Transfer it to a floured sheet pan or plate and put it in the freezer for 10 minutes.
Return the dough to the floured surface, roll it into a 12-inch square. Use a biscuit cutter to cut out squares or circles (you will get 9-10 scones).
Brush the tops with a little heavy cream. Bake 18 to 25 minutes, rotating the pan halfway through, until the tops and bottoms are light golden brown. Transfer the sheet pan to a wire rack and let the scones cool 5 minutes before icing and topping with more poppy seeds.
For the icing
Mix all the ingredients together until smooth. Add more lemon juice (1 tablespoon at a time) until the desired consistency is reached.