Easy & Moist Lemon Poppyseed Scones

I feel like scones get a bad rep because people think they’re a labor of love, and that they’re too dry, too dense, or flavorless. I have been on a heavy scone kick since the start of the year, and I absolutely love seeing what I can turn my original scone recipe into.

This recipe is pretty fool proof, and retains moisture so well - so you may actually start to enjoy scones!

You start by mixing your flour, sugar, baking powder & salt in a medium bowl and then you’re going to add 6 Tbsp of very cold butter into that mixture.

With a pastry cutter, fork, or your own fingers, combine everything until you’re left with a crumbly mixture.

Add in the lemon zest and poppyseeds, and then set that aside.

Next, you’re gonna add your wet ingredients together, and then pour in your dry ingredients once everything is incorporated.

I’ve noticed here at the inn that when I just make 8 scones out of this dough, people don’t eat them - maybe bc they’re too big or it feels like a lot of commitment?

Either way, I’ve started making 2 dough balls out of the scone dough so I get 16 equal sized scones out of the deal.

You certainly don’t have to do this if you’d like larger scones! But, if you want smaller ones, or you just need a bunch to share, I highly recommend splitting the dough in half so you can get 16 scones out of it.

Lightly flour your surface and pat the dough into a circle, but make sure not to overwork it or press down too much - it can get tough to work with.

You want them to be about an inch to an inch and a half thick.

Stick them in the fridge to set up for 15 mins.

To keep them soft, I like to brush mine with heavy whipping cream right before baking so they lock in that glorious moisture.

After 12-15 minutes, they come out looking golden brown & fluffy. Dunk them in your homemade lemon glaze and voila - soft & fluffy lemon poppyseed scones that will make you fall in love with scones all over again.

Scone Ingredients:

1 3/4 cup all-purpose flour
1 Tbsp baking powder
1/2 tsp fine sea salt
1/2 cup granulated sugar
Zest from one lemon
1 tsp poppyseeds

1/3 cup heavy whipping cream
1 egg
1 tsp lemon juice
1 tsp vanilla

Lemon Glaze:

1/2 cup powdered sugar
3 Tbsp lemon juice
1 tsp lemon zest

Bake at 375 degrees for 12-15 minutes on baking sheets lined with parchment paper, or until the bottoms are nice and golden brown. Let them sit on the baking tray for a few minutes after you pull them out of the oven, and then transfer them to a cooling rack for 10-15 minutes before dunking them into your lemon glaze.

Enjoy!