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Flaky Lemon Poppyseed Scones

Delightfully flaky scones filled with aromatic lemon zest and a subtle crunch from poppy seeds, perfect for breakfast or a comforting afternoon treat.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 scones
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the scones
  • 1 cup cold unsalted butter Cut into 1-inch cubes
  • 4 1/4 cups unbleached all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups heavy cream
  • 2 tablespoons grated lemon zest
  • 3 tablespoons poppy seeds

Method
 

Preparation
  1. Refrigerate butter cubes for at least 30 minutes, or freeze for 10 minutes.
  2. In a large bowl or electric mixer, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Mix in cubed butter until the mixture resembles small walnuts.
  4. Stir in heavy cream until the flour is just moistened and the dough starts to clump.
  5. Add lemon zest and poppy seeds, and knead lightly.
Baking
  1. Preheat the oven to 400°F 30 minutes before baking and set a baking stone or baking sheet in the oven to preheat.
  2. Roll dough into a rectangle 1 inch thick; fold in thirds and roll out again, repeating this process. Refrigerate if the dough gets too soft.
  3. Cut the dough into triangles and place them on prepared baking sheets. Freeze or refrigerate if too soft before baking.
  4. Bake for 15 to 20 minutes until golden brown, rotating baking sheets as necessary.
  5. Cool on racks covered with towels.

Notes

Serve warm within the hour, with softened butter, clotted cream, or a thin lemon glaze. Store layers between parchment in an airtight container.