A few weeks ago, I posted this simple Blueberry Scone recipe and it has been an incredibly delicious, popular addition to the blog! I have been working on variations of this recipe and this Lemon Poppy Seed Scone recipe has actually gotten higher marks than the Blueberry Scones!!
Making scones is really easy once you understand what you’re doing. Anytime you’re making a pastry that will have layers, such as croissants, biscuits or scones, it’s imperative that you use cold butter. Cold butter will release steam as you bake the pastry, creating little pockets and layers that give scones that perfect, flaky, buttery texture.
I thought for these Lemon Poppy Seed Scones, I would lay out some step-by-step instructions with pictures. I used a pastry knife, but this recipe turns out perfectly and is made a lot more simple if you use a food processor for the initial mixing of the dough before you add in your wet ingredients.
First, measure out the dry ingredients in a large mixing bowl and combine. Then add the cold butter. I find it’s easier to slice it up a little bit first. If you’re using a food processor, this is the part where you’ll be using it!
You should end up with a mealy, crumbly flour mixture that looks a little something like this.
Then, in a small separate bowl, whisk together sour cream and an egg and add it to the dry ingredients. Combine until the dough just comes together, don’t over mix! Remember, you want little chunks of butter in there!
Now, you add your mix-ins! In my Blueberry Scone recipe, I add in frozen blueberries here. In this recipe, you’ll use the zest from one lemon and poppy seeds. Just barely combine again until everything is juuuuuuust mixed in.
Now, cut the ball of dough in half and quickly roll each half into a smaller ball. On a floured surface, take one of the smaller balls and smash it down into a disc, about 1/2″ thick. Sprinkle with a little flour so it’s not sticky and cut the disc into 8 triangles like so:
Line a baking sheet with parchment paper and lay out all the triangles so there’s about an inch between them. Do the same with the second ball of dough. Bake at 400 for about 15 minutes until scones just barely start to get golden brown on top.
While these scones are baking (beware, your kitchen will smell so good you’ll want to mix up another batch of this dough just to bathe in), juice the lemon that you zested and start to add in powdered sugar. Mix in a little at a time until it’s completely combined and keep mixing until you have a consistency you like. I used about 1/2 cup of powdered sugar total.
Once these deliciously zesty scones are out of the oven (try not to dive face first into them while they’re still hot), let them cool for a little bit and then drizzle the glaze over them.
And voila, you’re basically a pastry chef now. Enjoy these delicious little bits of lemon poppy seed perfection!