Chef notes

If you like a lemon poppyseed muffin, then you’ll love these zesty scones inspired by the classic bakery order. The dough recipe calls for both fresh lemon zest and juice, while the glaze only features zest, for bright, perky flavor. Two tablespoons of poppy seeds are flecked throughout the dough, bringing nuttiness and their signature dark hue.

While scones have a reputation for being, well, not all that delicious, I’ve developed a recipe that I think will change your mind. For light, lofty scones, start with equal parts of all-purpose flour and cake flour, the latter of which has a lower protein count and will help create a soft, fine crumb. Buttermilk not only adds moisture but some natural tang, which enhances the luscious lemon flavor. In addition to what’s added to the dough, you’ll brush a little more on top of each scone just before baking, which will help them to brown evenly. A whopping tablespoon of baking powder will also help them to rise to new heights and grated butter ensures that each bite will be flaky and flavorful.

Swap Option: Try this recipe with orange juice and orange zest for a batch of orange poppyseed scones.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.

Ingredients

Scones

1¼ cups all-purpose flour, plus more for dusting
1¼ cups cake flour
1/2 cup granulated sugar
2 tablespoons poppy seeds
2 tablespoons lemon zest (from about 2 lemons)
1 tablespoon baking powder
1/2 teaspoon baking soda

1/2 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, chilled and grated
1/2 cup buttermilk, plus more for brushing
1 large egg, beaten
1 teaspoon vanilla extract
1/4 cup lemon juice (from about 1 lemon)

Lemon Glaze

1 cup powdered sugar
2-3 tablespoons half-and-half

1/2 teaspoon vanilla extract
1 tablespoon lemon zest

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Preparation

Preheat the oven to 400 F. Line a large baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk together all-purpose flour, cake flour, granulated sugar, brown sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt. Add grated butter and toss to combine. Add the buttermilk, egg, vanilla and lemon juice and gently stir until the dough begins to come together, but is still slightly shaggy.

Transfer the dough to a floured surface and press it together into a circle. Fold one half of the dough over itself, then rotate the dough and fold it over in the other direction. Pat the dough into a 7-inch-round by 1-inch-thick circle. Use a bench scraper to slice the round into 8 wedges. Transfer the scones to the prepared sheet, placing them no more than 2 inches apart. Brush the tops with buttermilk.

Bake for 23 to 25 minutes or until the tops are golden brown. Let the scones cool for 5 minutes, then transfer on a wire rack to cool completely.

Meanwhile, make the glaze: In a small mixing bowl, whisk together the powdered sugar, cream, vanilla and lemon zest until smooth. Drizzle the scones with the glaze and allow to harden for about 30 minutes before serving.