Lemon Poppyseed Scones #SummerDessertWeek

This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine

Lemon Poppyseed Scones

Lemon Poppyseed Scones – A delicious baked treat perfect for breakfast with tea! A classic scones with fresh lemon juice and poppyseeds!

So if you haven’t noticed, I’m a little scone obsessed.  It really feels like I make scones at least once every few weeks, I just love how easy they are to whip up and how customizable they with so many different flavor combinations or even just plain scones with a bit of jam!

Since I got back from England last night, I’ve been craving more scones and decided that these lemon poppyseed scones would be perfect! This is just a classic scone recipe with fresh lemon juice and poppyseeds right in the batter and then topped with lemon icing.  It’s basically scone perfection!

Since this is my second and sadly last #SummerDessertWeek post, I made it featuring Dixie Crystals sugar! They were one of our sponsors and honestly, their sugar is my go-to for baking and it was a natural choice to use in these scones! Make sure to also check out my green tea ice cream recipe from #SummerDessertsWeek!

Tips and tricks on how to make scones

What can you put in scones?

Scones are really customizable, you can add blueberries, cheese, chocolate chips, dried berries, sliced almonds, etc.  This recipe uses poppyseeds and fresh lemon juice in it.

What do you put on a scone?

Clotted cream is a British favorite but jam, jelly, or butter and great on top also.

Do I need to warm scones?

Yes, they are best served warm either right out of the oven or heated up in the oven a little later.

How long can you keep scones?

They are best if eaten immediately but you can keep for about 1-2 days if you cover them with foil or plastic wrap.  If you are not eating them immediately, then just put the icing on right before you eat them.  The icing will last if you make it ahead of time but the scones do not save well with the icing on top, they will get soggy.

Can you freeze baked scones?

Yes, let the scones completely cool before putting them in a ziploc bag.  Close the bag up and then place in the freezer.  When you are ready to pull eat the scones, let them defrost for at least two hours before placing them in the oven to warm up for 10 minutes at 300 degrees or in a toaster oven on warm for 5-10 minutes.  For these scones, do not put the icing on until you are ready to eat them.  You cannot freeze them with the icing on them.

Looking for more scones recipes?

Blueberry Brie Scones – Homemade scones filled with fresh blueberries and brie cheese, baked until golden brown. This is the best blueberry scone recipe!

Vanilla Bean Scones – A crisp vanilla bean scone with a vanilla bean glaze.

Buttermilk Scones – A basic scone recipe perfect with clotted cream and jam on top!

Print

Lemon Poppyseed Scones

Lemon Poppyseed Scones - A delicious baked treat perfect for breakfast with tea! A classic scones with fresh lemon juice and poppyseeds!

Course Breakfast, Brunch

Cuisine British

Keyword baking, british, lemon, poppyseed, scones

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8 scones

Ingredients

Lemon Poppyseed Scones

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 5 tablespoons unsalted butter cold
• 1/2 cup milk cold
• 1 egg beaten
• 2 tablespoons poppyseeds
• 2 tablespoons fresh lemon juice
• Zest of one lemon

Lemon Icing

• 1/4 cup confectioners sugar
• 1-2 tablespoons fresh lemon juice

Instructions

Lemon Poppyseed Scones

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.

2. In a large mixing bowl, combine flour, baking powder, sugar, salt, and butter. Using a pastry cuter or two knives, cut in the butter until pea-sized crumbs form.

3. Add in milk, egg, poppyseeds, and lemon juice. Mix until dough comes together.

4. Transfer dough to a well-floured surface and form the dough into a circle that is 1" thick. Use a pizza cutter or knife to slice the dough into 8 wedges. Transfer to baking sheet and place in the oven. Bake for 15-17 minutes or until edges are golden.

Lemon Icing

1. Combine confectioners sugar and 1 tablespoon of lemon juice in a bowl until well combined and thick enough to drizzle but not overly runny.  If it is too thick, add in an additional 1 tablespoon of lemon juice.
   

Assembly

1. Let scones cool and then drizzle lemon icing on top.  Serve immediately.
   

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Welcome to the 2nd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This sweet week-long event is filled with fun dessert recipes from amazing bloggers and some great giveaways from our generous sponsors! We can’t wait to share all of these summer-themed desserts with y’all and celebrate summertime sweets all week long!

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Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream Recipes:

• Mint Chip Ice Cream Sandwiches from Southern From Scratch

Pies of Summer:

• Sweet Tea Pie from For the Love of Food

Sweet Summertime Cakes:

• White Chocolate Espresso Cake with Caramel Espresso Buttercream from The Food Hunter’s Guide To Cuisine
• Blueberry Lemon Mini Poundcakes from Forking Up
• Bee Sting Cake from Kudos Kitchen by Renee
• Coffee Cake from A Blender Mom
• Tropical Summer Cake from Daily Dish Recipes

No-Bake Treats:

• Banana Pudding No Bake Cheesecake from The Bitter Side of Sweet
• Strawberry Cloud Dessert from Shockingly Delicious

Baked Desserts:

• Homemade Blueberry Cream Cheese Danishes from Big Bear’s Wife
• Black Cherry Kolaches from The Spiffy Cookie
• Blackberry Bread Pudding from Eat Move Make
• White Cake with Vanilla Cherry Buttercream Icing from The Beard and The Baker

Sweet Sips:

• Watermelon Slushies from The Domestic Kitchen