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Lemon Poppyseed Scones Recipe

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3.8 from 71 reviews

These Lemon Poppyseed Scones feature a tender crumb infused with zesty lemon and crunchy poppy seeds, enhanced by a rich coconut cream base. Perfectly golden and lightly sweetened with a tangy lemon glaze, they offer a delightful treat ideal for breakfast or afternoon tea.

Ingredients

Wet Ingredients

  • 10 tbsp coconut cream (full-fat, unsweetened, chilled; approx. 150 ml or 142 g)
  • 2 tsp lemon juice (fresh; approx. 10 ml)
  • 1 tsp vanilla extract (approx. 5 ml)
  • 6 tbsp coconut oil (cold, solid; approx. 85 g)
  • 1-2 tbsp lemon juice (fresh; 15–30 ml) for glaze

Dry Ingredients

  • 2¼ cups all-purpose flour (approx. 270 g)
  • 1 tbsp baking powder (approx. 12 g)
  • ½ tsp baking soda (approx. 3 g)
  • ⅓ cup granulated sugar (approx. 67 g)
  • ½ tsp salt (approx. 3 g)
  • 1 tbsp lemon zest (fresh; approx. 6 g)
  • 2 tbsp poppy seeds (approx. 18 g)
  • 1 cup powdered sugar (approx. 113 g) for glaze

Instructions

  1. Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
  2. Mix Wet Ingredients: In a small bowl, whisk together the chilled coconut cream, 2 teaspoons of fresh lemon juice, and vanilla extract until smooth. Set aside.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt to distribute evenly.
  4. Cut in Coconut Oil: Add the cold, solid coconut oil to the flour mixture. Using fingertips, pastry cutter, or fork, work it in until the mixture resembles coarse crumbs with small pea-sized pieces for a flaky texture.
  5. Add Wet Mixture and Flavorings: Pour the coconut cream mixture into the dry ingredients. Add lemon zest and poppy seeds. Gently stir the dough until it forms a shaggy texture. If the dough feels too dry, add a small splash of coconut milk just until it holds together, ensuring it remains slightly crumbly but not sticky.
  6. Shape Dough: Turn the dough out onto a lightly floured surface. Pat it gently into a circle about 1 inch (2.5 cm) thick, being careful not to overwork it to maintain tenderness.
  7. Slice and Chill: Slice the dough circle into 8 equal wedges. Transfer the wedges to the prepared baking sheet and chill in the refrigerator for at least 15 minutes to help them hold their shape while baking.
  8. Bake Scones: Preheat the oven to 400°F (200°C). Bake the chilled scones for 23–25 minutes or until they turn lightly golden brown. Allow them to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  9. Prepare Glaze and Finish: In a small bowl, whisk the powdered sugar with enough fresh lemon juice (1-2 tablespoons) to create a thick but pourable glaze. Once the scones are mostly cool, drizzle or spoon the glaze over their tops and allow it to set before serving.

Notes

  • Keep the coconut oil and coconut cream well chilled to achieve flaky scones.
  • Do not overwork the dough to maintain tender, light scones.
  • If dough is too dry, add coconut milk sparingly to avoid sticky dough.
  • Chilling the scones before baking helps them hold their shape and improves texture.
  • The glaze adds a bright lemon flavor and a touch of sweetness just before serving.
  • Can be made dairy-free and vegan by using coconut-based ingredients.

Find it online: https://recipethrive.com/lemon-poppyseed-scones-recipe/