Can I make the dough ahead of time?

Yep! You can shape the scones and place them on your prepared baking sheet, then cover and refrigerate for up to 24 hours before baking.

How should I store leftover scones?

Store frosted scones in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 15–20 minutes before serving for the best texture.

Can I freeze the homemade lemon poppyseed scones?

Definitely. Freeze the unfrosted, baked scones in freezer bag for up to 2 months. Let them thaw at room temperature, then frost before serving. I actually have frozen the fully frosted scones for a beach trip and let them come to room temperature before serving, and that worked great, but I generally err on the side of recommending that you frost before serving for absolute best results.

Why is cold butter important for scones?

Cold butter helps create a light, layered texture. As the scones bake, the water in the butter turns to steam and creates little pockets throughout the dough. If your butter gets too warm before baking, your scones will turn out dense instead of light and flaky, so keep that butter cold right up until it goes in the oven.

Why are my scones dry?

A dry scone is usually caused by adding too much flour, overworking the dough or baking them too long. Measure the flour carefully, stop processing as soon as the dough starts coming together and pull the scones from the oven once the edges are lightly golden brown.

Can I make a tangy lemon glaze instead of lemon cream cheese frosting?

Absolutely. A basic lemon glaze made with powdered sugar and fresh lemon juice is an easy alternative.

Irresistible Lemon Poppyseed Scones with Cream Cheese Frosting

Description

Soft, buttery lemon poppyseed scones with bright citrus flavor and a thick layer of lemon cream cheese frosting. Perfect for a holiday brunch, alongside your morning coffee or as a sweet afternoon snack.

Ingredients

Units Scale

Scones

3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons very cold unsalted butter, cubed
2 tablespoons lemon zest (*see note)
2 tablespoons poppy seeds
1 cup heavy cream + more for brushing
1/2 teaspoon vanilla extract

Lemon cream cheese frosting

4oz cream cheese, softened
4oz butter, softened
2 1/2 cups powdered sugar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon milk, if needed

Instructions

Scones

Preheat oven to 375°F and line two baking sheets with parchment paper.
In a food processor, add 3 cups flour, ½ cup sugar, 2 teaspoons baking powder, and ½ teaspoon salt. Pulse a few times to combine.
Add 12 tablespoons cubed butter, 2 tablespoons lemon zest, and 2 tablespoons poppy seeds. Pulse until the mixture looks like sandy crumbs and the butter is fully worked in.
In a measuring cup, stir together the heavy cream and vanilla. With the processor running, slowly drizzle it in until the dough just starts to come together.
Turn the dough out onto a lightly floured surface and divide it into two equal-ish pieces. Shape one piece into a rectangle, fold in thirds, gently press down, rotate 90 degrees and fold in thirds again, repeating a few times to create layers. Don’t overwork it. Repeat with the remaining piece.
Shape into two 6-inch discs and cut each into 8 wedges, pressing straight down with a knife or bench scraper so the edges stay clean.
Transfer to your baking sheet and brush each with heavy cream. Bake for 15-17 minutes, until the edges are lightly golden.
Let cool completely on the pan before frosting.

Frosting

Beat together 4oz softened cream cheese and 4oz softened butter with a hand mixer or in the bowl of a stand mixer, until well combined. Add 2 ½ cups powdered sugar, 1 teaspoon lemon zest and 1 tablespoon lemon juice, beating until creamy. Add 1 tablespoon milk, if needed, to help reach your desired consistency.
Once the scones are completely cool, pipe or spread frosting on each. (I use a piping bag with the Wilton 2A piping tip.)

Take a chomp and ascend to lemony scone heaven!

Notes

2 medium sized lemons should give you about 2 tablespoons of lemon zest.

A food processor makes quick work of cutting the butter into the dry ingredients, but if you don’t have one, a pastry blender or your fingertips will also do the trick.

Refer to above blog post for step-by-step photos, ingredient information and answers to frequently asked questions.

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Nutrition

Serving Size: 1 scone with ~3 tablespoons of frosting
Calories: 362
Sugar: 22.3 g
Sodium: 102.1 mg
Fat: 20.9 g
Carbohydrates: 41.5 g
Fiber: 1 g
Protein: 3.5 g
Cholesterol: 56 mg