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Lemon Poppy Seed Scones

Lemon Poppy Seed Scones That Melt in Your Mouth

Delicious Lemon Poppy Seed Scones that are moist, tender, and gluten-free, perfect for breakfast or brunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 55 minutes
Servings: 12 scones
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 1 cup Heavy Cream Can be substituted with whole milk for a lighter version.
  • 1/2 cup Butter Unsalted for better salt control.
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1/3 cup Sugar Coconut sugar is a great alternative.
  • 2 tablespoons Corn Starch Can be replaced with extra flour.
  • 2 tablespoons Poppy Seeds Can omit or replace with sesame seeds.
  • 2 teaspoons Baking Powder Ensure it's fresh.
  • 1 teaspoon Baking Soda Essential for rise.
  • 1/2 teaspoon Salt Adjust according to dietary needs.
  • 1 tablespoon Lemon Zest Fresh is recommended.
For the Glaze
  • 1 cup Powdered Sugar Can substitute with a sugar-free sweetener.
  • 2-3 tablespoons Milk or Half and Half Almond milk can be used as a substitute.
  • 1 tablespoon Fresh Lemon Juice Bottled can work as a substitute.

Equipment

  • oven
  • Mixing Bowl
  • baking sheet
  • Parchment Paper
  • whisk
  • spatula
  • Cookie scoop
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Chill 1 cup of heavy cream in the freezer for about 10 minutes and melt ½ cup of butter.
  3. In a bowl, whisk together 2 cups of flour, ⅓ cup of sugar, 2 tablespoons of corn starch, 2 tablespoons of poppy seeds, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.
  4. Combine chilled cream and melted butter in a separate bowl, stirring gently.
  5. Pour the cream mixture into the dry ingredients and stir until the dough forms.
  6. Drop the dough onto the prepared baking sheet, leaving about 2 inches of space between each scoop.
  7. Refrigerate the unbaked scones for at least 15 minutes.
  8. Bake for 12 to 20 minutes until golden brown.
  9. Cool on a wire rack and prepare the glaze by mixing powdered sugar, milk, and lemon juice.
  10. Drizzle the glaze over the cooled scones and sprinkle with additional poppy seeds if desired.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 6gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These scones are great for brunch and can be made ahead of time. Refrigerate or freeze as needed.

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