Glazed Raspberry Lemon Poppy Seed Scones Recipe
These Glazed Raspberry Lemon Poppy Seed Scones are tender, flaky, and bursting with fresh lemon flavor and juicy raspberries. Topped with a zesty lemon glaze, they make a perfect treat for breakfast or afternoon tea, combining tangy citrus with crisp poppy seeds for a delightful texture contrast.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 15 scones
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Ingredients
Scone Dough
- 1 egg, beaten
- 2½ cups flour, plus 2 tbsp. for coating hands
- 1 tsp. baking powder
- 1 tsp. baking soda
- 4 oz. unsalted butter, softened (plus 4 oz. cold butter chopped into small pieces)
- ¼ cup heavy cream
- 1 tsp. real vanilla extract
- ½ tsp. kosher salt or flake salt
- ⅓ cup sugar
- 1 tsp. poppy seeds
- Zest from 1 lemon
- ⅓ cup lemon juice (about 3 lemons)
- ½ cup frozen raspberries
Glaze
- ½ cup confectioners sugar
- 2 tbsp. fresh lemon juice (about ½ lemon)
- ½ tsp. lemon zest
Instructions
- Preheat and Prepare Butter: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper. Chop 4 oz. of cold butter into smaller pieces so it can warm slightly as you prepare other ingredients.
- Mix Dry Ingredients: In a large mixing bowl, combine 2½ cups flour, 1 tsp. baking powder, 1 tsp. baking soda, ½ tsp. kosher salt, ⅓ cup sugar, 1 tsp. poppy seeds, and lemon zest. Mix gently to blend.
- Combine Wet Ingredients: In a separate small bowl, whisk together the beaten egg, ⅓ cup lemon juice, ¼ cup heavy cream, and 1 tsp. vanilla extract. Set aside.
- Incorporate Butter: Add the semi-softened butter to the dry ingredients and use your hands to mix until the mixture is crumbly, leaving some small bits of butter intact to create flaky pockets.
- Mix Dough: Pour the wet mixture into the flour and butter mixture. Stir with a spoon until combined into a sticky dough. Flour your hands with the 2 tbsp. flour to prevent sticking and ease handling.
- Shape Scones with Raspberries: Take about 2 tbsp. of dough and roll into a ball. Flatten it, place 2 frozen raspberries on top, fold the dough over the berries, and roll back into a ball. Place each scone on the prepared baking sheet. Repeat with all dough.
- Bake: Bake the scones on the bottom rack for 15-20 minutes until golden and cooked through.
- Prepare Glaze: While the scones bake, mix ½ cup confectioners sugar, 2 tbsp. fresh lemon juice, and ½ tsp. lemon zest in a small bowl until smooth.
- Glaze and Cool: Once baked, remove scones from oven and cool for 5 minutes. Brush the lemon glaze over the warm scones. Refrigerate for 5-10 minutes to set the glaze before serving.
Notes
- Using frozen raspberries helps them hold their shape during baking.
- Leaving small butter pieces in the dough creates a flakier texture.
- Ensure your butter is just softened—not melted—for best crumb texture.
- Refrigerating glazed scones helps the glaze to firm up nicely.
- You can substitute frozen raspberries with fresh if preferred, but handle gently to avoid crushing.
- For a dairy-free version, substitute heavy cream with coconut cream and butter with a non-dairy alternative.
