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Lemon Poppyseed Scones Oven

Easy Lemon Poppyseed Scones Oven Recipe for Bright Mornings

Delight in these Lemon Poppyseed Scones Oven baked to perfection, a bright addition to your breakfast routine.
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Prep Time 20 minutes
Cook Time 18 minutes
Chill Time 15 minutes
Total Time 53 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: Baked Goods
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups All-Purpose Flour Consider using whole wheat flour for a nutty flavor.
  • 1/4 cup Granulated Sugar Feel free to reduce for a less sweet version.
  • 2 tablespoons Poppy Seeds Can substitute with sesame seeds.
  • 1 tablespoon Baking Powder Check for freshness.
  • 1/2 teaspoon Salt Reduce for a low-sodium diet.
  • 1 tablespoon Lemon Zest Swap in orange or grapefruit zest for a change.
  • 1/2 cup Cold Unsalted Butter Make sure it’s very cold.
  • 1 large Egg A flax egg makes a great vegan substitute.
  • 1 large Egg Yolk Omit for a lighter scone.
  • 3/4 cup Whole Milk Almond or oat milk works for dairy-free.
  • 1 tablespoon Heavy Cream Substitute with milk if needed.
For the Glaze
  • 1 cup Powdered Sugar Adjust consistency with more lemon juice.
  • 2 tablespoons Fresh Lemon Juice Lime juice is a good alternative.
  • 1 teaspoon Vanilla Extract Can be omitted for a straightforward lemon flavor.

Equipment

  • Mixing Bowl
  • baking sheet
  • Parchment Paper
  • pastry cutter
  • Sharp Knife

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Whisk together the flour, sugar, poppy seeds, baking powder, salt, and lemon zest in a large bowl.
  3. Cube the cold butter and work it into the flour mixture until crumbly, with some larger butter bits.
  4. In a separate bowl, whisk together the egg, egg yolk, and milk until smooth, then pour into the dry mixture.
  5. Transfer the dough to a floured surface, gently press and fold until combined into an 8-inch round shape.
  6. Cut the dough into 8 wedges, place on the baking sheet, brush with heavy cream, and chill in the freezer for 15 minutes.
  7. Bake for 15–18 minutes until golden brown, then cool on the baking sheet for 5 minutes before transferring to a wire rack.
  8. While cooling, whisk together powdered sugar, lemon juice, and vanilla for the glaze until smooth.
  9. Drizzle the glaze over the cooled scones and allow to set before serving.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container; consume within 2 days for the best texture. Reheat gently if refrigerated or frozen.

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