Hamdi Saidani Pioneer Woman Lemon-Poppy Seed Scones Recipe made of all-purpose flour, sugar, butter, heavy cream, lemon zest and poppy seeds it serves 8 and takes about 35 minutes to prepare. They are ideal for breakfast, brunch, or an afternoon snack with tea or coffee.
Try More Lemon Desserts Recipes:
💛 Why You’ll Love This Pioneer Woman Lemon–Poppy Seed Scones Recipe:
- ight and Fluffy Texture: Buttery and soft with a tender crumb.
- Bright Lemon Flavor: Fresh lemon zest adds a tangy taste.
- Crunchy Poppy Seeds: A subtle crunch in every bite.
- Perfect for Breakfast or Tea: A great companion to coffee or tea.
- Easy to Make: Simple ingredients and quick preparation.
❓ What Is Pioneer Woman Lemon–Poppy Seed Scones Recipe?
Pioneer Woman Lemon-Poppy Seed Scones are a delicious, flaky, and buttery baked treat made with flour, sugar, butter, and heavy cream. These scones are flavored with lemon zest and poppy seeds, creating a tangy, slightly crunchy texture.
🍋 Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp poppy seeds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold unsalted butter (cut into cubes)
- 1/2 cup heavy cream
- 1 egg
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
🥧 Instructions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- Add cold butter cubes and cut them into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk heavy cream, egg, lemon zest, lemon juice, and vanilla extract until combined.
- Gradually add the wet ingredients to the dry ingredients and mix gently until a dough forms.
- Transfer the dough onto a lightly floured surface and shape it into a 1-inch thick circle.
- Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Brush the tops with a little heavy cream for a golden finish. Bake for 18-20 minutes or until the edges are golden brown.
- In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the warm scones and let them set for a few minutes before serving.
💭 Recipe Tips:
- Use Cold Butter for a Flaky Texture: Cold butter helps create light, flaky layers in the scones. Cut it into small cubes and mix it into the flour until you get a crumbly texture.
- Don’t Overmix the Dough: Overmixing will result in dense and tough scones. Mix the wet and dry ingredients just until combined to keep the texture light.
- Chill the Dough Before Baking: If the dough feels too soft, refrigerate it for 15 minutes before baking. This helps the butter stay cold and prevents the scones from spreading too much.
- Brush with Heavy Cream for a Golden Finish: Lightly brushing the tops with heavy cream or milk before baking gives the scones a golden, bakery-style crust.
- Cut the Dough with a Sharp Knife or Bench Scraper: Use a sharp knife or bench scraper to make clean, even wedges. This helps the scones bake evenly and rise properly.
🍦 What To Serve With Lemon–Poppy Seed Scones?
Serve Lemon-Poppy Seed Scones with Lemon Gelato, Lemon Curd Ripple Ice Cream, or fruit preserves. Pair them with tea, coffee, or fresh fruit for a delightful breakfast or brunch.
🎚 How To Store Leftovers Lemon–Poppy Seed Scones?
- Room Temperature: Store leftovers lemon–poppy seed scones in an airtight container for up to 2 days at room temperature.
- Refrigeration: Keep leftovers lemon–poppy seed scones in a sealed container in the refrigerator for up to 5 days.
🥵 How To Reheat Leftover Lemon–Poppy Seed Scones?
- In The Oven: Preheat oven to 300°F (150°C) and warm leftovers lemon–poppy seed scones for 5-7 minutes.
- In The Microwave: Heat leftovers lemon–poppy seed scones for 10-15 seconds for a quick warm-up.
FAQ’S
What makes Lemon-Poppy Seed Scones different from other scones?
Lemon-Poppy Seed Scones have a bright, citrusy flavor from fresh lemon juice and zest, and a subtle crunch from poppy seeds, setting them apart from traditional plain or fruit-filled scones.
Can I use bottled lemon juice instead of fresh lemon juice in Lemon-Poppy Seed Scones?
While bottled lemon juice can be used, fresh lemon juice is best for Lemon-Poppy Seed Scones, as it provides a more natural, vibrant citrus flavor without any artificial aftertaste.
Why do my Lemon-Poppy Seed Scones turn out dry?
Lemon-Poppy Seed Scones can turn out dry if too much flour is used or if they are overbaked. To prevent this, measure the flour correctly using the spoon and level method and bake just until golden brown.
How do I make Lemon-Poppy Seed Scones flakier?
For flaky Lemon-Poppy Seed Scones, use cold butter and handle the dough as little as possible. The cold butter creates steam pockets, resulting in a light, flaky texture.
How do I keep Lemon-Poppy Seed Scones from spreading too much?
If Lemon-Poppy Seed Scones spread too much, the butter may have melted before baking. To prevent this, chill the dough for 15-20 minutes before baking.
Why are my Lemon-Poppy Seed Scones too dense?
Dense Lemon-Poppy Seed Scones can result from overmixing the dough or using warm butter. Mix until just combined and use cold butter for the best texture.
Try More Lemon Desserts Recipes:
Nutrition Facts
Serving Size: 1 Serving
- Calories: 280 kcal
- Carbohydrates: 38g
- Protein: 5g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 220mg
- Fiber: 2g
- Sugar: 16g
Pioneer Woman Lemon–Poppy Seed Scones
Description
Pioneer Woman Lemon-Poppy Seed Scones Recipe made of all-purpose flour, sugar, butter, heavy cream, lemon zest and poppy seeds it serves 8 and takes about 35 minutes to prepare. They are ideal for breakfast, brunch, or an afternoon snack with tea or coffee.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- Add cold butter cubes and cut them into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk heavy cream, egg, lemon zest, lemon juice, and vanilla extract until combined.
- Gradually add the wet ingredients to the dry ingredients and mix gently until a dough forms.
- Transfer the dough onto a lightly floured surface and shape it into a 1-inch thick circle.
- Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Brush the tops with a little heavy cream for a golden finish. Bake for 18-20 minutes or until the edges are golden brown.
- In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the warm scones and let them set for a few minutes before serving.
Notes
- Use Cold Butter for a Flaky Texture: Cold butter helps create light, flaky layers in the scones. Cut it into small cubes and mix it into the flour until you get a crumbly texture.
Don’t Overmix the Dough: Overmixing will result in dense and tough scones. Mix the wet and dry ingredients just until combined to keep the texture light.
Chill the Dough Before Baking: If the dough feels too soft, refrigerate it for 15 minutes before baking. This helps the butter stay cold and prevents the scones from spreading too much.
Brush with Heavy Cream for a Golden Finish: Lightly brushing the tops with heavy cream or milk before baking gives the scones a golden, bakery-style crust.
Cut the Dough with a Sharp Knife or Bench Scraper: Use a sharp knife or bench scraper to make clean, even wedges. This helps the scones bake evenly and rise properly.
