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Lemon Poppyseed Scones Oven

Lemon Poppyseed Scones Oven: Zesty Delights Await You

Lemon Poppyseed Scones Oven are a delightful fusion of crisp edges and a tender center, finished with a luscious lemon glaze. Perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 18 minutes
Freezing Time 15 minutes
Total Time 48 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups all-purpose flour Substitute with gluten-free flour for gluten-free option
  • 1/2 cup granulated sugar Adds sweetness to balance tartness
  • 2 tablespoons poppy seeds Provides crunch and visual appeal
  • 2 teaspoons baking powder Leavening agent for a perfect rise
  • 1/2 teaspoon salt Enhances overall flavor
  • 1 tablespoon lemon zest Use fresh for maximum flavor
  • 1/2 cup cold unsalted butter Plant-based butter works for vegan version
  • 1 large egg Binds ingredients and enriches dough
  • 1 egg yolk egg yolk Boosts richness and moisture
  • 1/2 cup whole milk Substitute with almond or oat milk for dairy-free
  • 1 tablespoon heavy cream Brush on tops before baking
For the Glaze
  • 1 cup powdered sugar Adds sweetness
  • 2 tablespoons fresh lemon juice Adjusts glaze consistency
  • 1 teaspoon vanilla extract Adds depth to the glaze

Equipment

  • mixing bowl
  • baking sheet
  • Parchment Paper
  • pastry cutter
  • Wire rack

Method
 

Baking Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, salt, and lemon zest.
  3. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces.
  4. In a separate bowl, whisk together the egg, egg yolk, and milk. Pour this into the dry ingredients and combine gently.
  5. Turn the shaggy dough onto a floured surface, knead gently, and shape into an 8-inch round, about 1 inch thick.
  6. Cut the round into 8 wedges and transfer to the prepared baking sheet. Brush the tops with heavy cream.
  7. Freeze the tray of scones for about 15 minutes to solidify the butter and enhance flakiness.
  8. Bake the scones for 15-18 minutes until golden brown and fragrant.
  9. Cool the scones for 5 minutes on the sheet, then transfer to a wire rack.
  10. Prepare the glaze by whisking together powdered sugar, lemon juice, and vanilla extract.
  11. Drizzle the glaze over the cooled scones and serve.

Nutrition

Serving: 1sconeCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

For the best experience, enjoy these scones warm from the oven with tea or coffee.

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