Easy and refreshing lemon poppyseed scones are like a bite of sunshine on a winter day. Makes for easy breakfasts and afternoon snacks.
We’re brightening up January with aaaalllll the lemons today! Okay there’s really only 1 lemon in these lemon poppyseed scones BUT it does make 10 which means 10 times you get to have a sunshiney beautiful lemony breakfast or afternoon snack to brighten your winter days.
I have a serious thing for lemons. I go through a minimum of 2 a day, sometimes more and when it comes to baked goods or dessert, I’ll almost always take the lemon choice over anything else. Even chocolate. Pair the lemons with poppyseeds in pretty much anything and I’m in heaven.
It’s no secret that I’m a big scone lover. We currently have lemon blueberry scones and lemon poppyseed on the go and I wouldn’t be surprised if some raisin coconut appeared in my kitchen scene soon. Scones are easily one of my favorite things to bake. I’ve made them by the hundreds for so many years that I literally have the dough made, shaped and in the oven in 5 minutes flat when I’m not stopping to snap some pictures in between.
Often, before I ever opened my bakery, I would get out of bed before work, throw a batch of scones together, continue getting ready for work while they baked and then be on my way out the door with a fresh warm buttery batch to share with my coworkers. They’re that easy and fast to make.
When it comes to sweetness, I’ve noticed that a lot of North American versions are overly sweet and they definitely use more butter than is necessary (which is almost ridiculous for me to be saying). When it comes to scones, well, they aren’t supposed to be overly sweet. Just 4-5 TBSP of sugar is plenty in these (less when you’re making them savory!) along with 6 TBSP of very cold salted butter. We also only use whole milk or buttermilk in our scones and not cream. It isn’t that I have anything necessarily against extra butter, sugar or cream (if you follow along my insta stories, you’ll see that I pour 18% cream in my oatmeal every single morning AND my coffee when I have one) it’s just that when those things are added, they feel more like cake and less like a scone to me. I prefer the light and fluffy texture that comes from the ratios that we use and then you can just cut them open while they’re still warm and slather them with butter. This way you get butter melting in to every crevice right before taking a bite. It’s better this way. Trust me.
Scones are definitely best on the day that they’re made but will keep for 1-2 days in an air tight container on the counter. My personal preference is to freeze whatever we aren’t eating that day immediately after it cools and then just take them out of the freezer whenever I fancy one. They freeze incredibly well and as long as you don’t keep them in there for more than a couple of months, they’ll pretty much taste freshly baked if you warm them up in the oven before digging in. Warm scones on demand. It’s heavenly.
Cheers guys! Happy Hump day!
- 2C all purpose flour
- 6 TBSP very cold salted butter, cut in to cubes
- 4-5 TBSP cane sugar
- 1½ TBSP poppyseeds
- ¼ tsp salt
- 1 TBSP baking powder
- zest from 1 large lemon
- 2-3 TBSP lemon juice
- ⅔ C less 2-3 TBSP whole milk
- 1 large egg
- optional: 1 TBSP sugar to sprinkle on before baking
- Preheat oven to 375F
- In the bowl of a stand mixer, first 7 ingredients. With the mixer fitted with the paddle attachment, run the mixer on medium-low until the mixture resembles coarse crumbs, about 2-3 minutes.
- Meanwhile, combine lemon juice, milk and egg (the mixture should total 1 cup once combined). Whisk until the egg is completely incorporated.
- When the flour mixture is ready, slowly pour the milk mixture in with the mixer still running. Mix until JUST combined.
- Turn the dough out on to a floured surface. If the dough is too sticky, sprinkle flour over top of the dough. Knead gently for 8-10 turns to form a ball. Press the ball in to a ½ inch thick circle and cut in to 8 or 10 triangles (I did 10). Place on a baking sheet with enough room in between each scone so that they don't bake in to each other.
- If you want, brush the tops of the scones with a little extra milk and sprinkle with extra sugar.
- Place on the middle rack in your oven and bake for 20-22 minutes or until lightly golden brown.
- Allow to cool on a wire rack completely then either store in an air tight container or freeze in bags for up to 3 months.