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Ridiculously Easy Lemon Poppy Seed Scones

Ridiculously Easy Lemon Poppy Seed Scones That Melt in Your Mouth

Ridiculously Easy Lemon Poppy Seed Scones are quick to prepare, tender, and melt-in-your-mouth delicious, perfect for brightening any breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 50 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 1 cup Heavy Cream Substitute with half-and-half if needed.
  • 8 tablespoons Butter Unsalted butter works great.
  • 2 cups All-Purpose Flour Gluten-free flour blends can be used.
  • 1/3 cup Sugar Feel free to reduce for a less sweet option.
  • 2 tablespoons Corn Starch Can be omitted if needed.
  • 2 tablespoons Poppy Seeds Chia seeds may be used as an alternative.
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 tablespoon Lemon Zest Can substitute with lime or orange zest.
For the Glaze
  • 1 cup Powdered Sugar
  • 2 tablespoons Milk/Half and Half Swap with plant-based milk for dairy-free option.
  • 1 tablespoon Fresh Lemon Juice Alternative citrus juices can be considered.

Equipment

  • Oven
  • mixing bowl
  • Sheet Pan
  • Whisk
  • cookie scoop
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. Pour 1 cup of heavy cream into a bowl and place it in the freezer for about 10 minutes.
  3. Melt 8 tablespoons of butter in a microwave-safe bowl and let it cool slightly.
  4. In a medium mixing bowl, whisk together 2 cups of flour, 1/3 cup of sugar, 2 tablespoons of corn starch, 2 tablespoons of poppy seeds, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and the zest of 1 lemon.
  5. Combine the chilled cream with the melted butter and mix well. Gradually fold into the dry ingredients until just combined.
  6. Drop mounds of the dough onto the prepared sheet pan, spacing them about 2 inches apart.
  7. Chill the unbaked scones in the refrigerator for at least 15 minutes.
  8. Bake the scones for 12 to 20 minutes or until light golden brown.
  9. Prepare the glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of milk, and 1 tablespoon of lemon juice until smooth.
  10. Once cooled, glaze the scones allowing it to drizzle down the sides.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 6gVitamin A: 200IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

For best results, chill the cream and the dough well before baking. Let the glazed scones cool slightly before serving for the best presentation.

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