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Ridiculously Easy Lemon Poppy Seed Scones: A Perfect Breakfast Treat

Lemon Poppy Seed Scones
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Every Sunday, my neighbor would bring a basket of fresh scones to our doorstep. The lemony scent would fill the kitchen before we even took a bite. These lemon poppy seed scones are a little nod to that simple joy—golden, buttery, and just the right touch of sweet. They’re perfect with a cup of tea and good company.

Ingredients

  • 2 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 1 tbsp poppy seeds

  • 1 tbsp baking powder

  • 1/2 tsp salt

  • 6 tbsp cold unsalted butter, cubed

  • Zest of 1 lemon

  • 2/3 cup heavy cream (plus more for brushing)

  • 1 egg

  • 1 tsp vanilla extract

  • Optional: coarse sugar for topping

Glaze:

  • 1/2 cup powdered sugar

  • 1–2 tbsp lemon juice

Instructions

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • Mix dry ingredients: In a bowl, combine flour, sugar, poppy seeds, baking powder, salt, and lemon zest.

  • Cut in butter: Add cold butter and cut in using fingers or a pastry cutter until crumbly.

  • Whisk wet ingredients: In a small bowl, whisk cream, egg, and vanilla. Pour into dry mix and stir until just combined.

  • Shape and cut: Turn dough onto a floured surface. Pat into a 1-inch thick circle and cut into 8 wedges.

  • Bake: Place on the sheet, brush with cream, sprinkle sugar (if using), and bake for 15–18 minutes until golden.

  • Glaze: Once cooled slightly, drizzle with lemon glaze.

Notes

  • Use frozen butter for extra flakiness.

  • Add a few fresh blueberries for a fruity twist.

  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://recipes.gernarb.com/ridiculously-easy-lemon-poppy-seed-scones-a-perfect-breakfast-treat/