Pioneer Woman Lemon–Poppy Seed Scones

This Pioneer Woman Lemon–Poppy Seed Scones recipe is buttery and flaky, which uses fresh lemon zest and poppy seeds. It’s the perfect brunch treat, ready in about 35 minutes.

Pioneer Woman Lemon–Poppy Seed Scones 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

For The Glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

How To Make Pioneer Woman Lemon–Poppy Seed Scones

1. Prep the oven and pan: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
3. Cut in the butter: Add cold butter cubes and cut them into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Mix wet ingredients: In a separate bowl, whisk heavy cream, egg, lemon zest, lemon juice, and vanilla extract until combined.
5. Form the dough: Gradually add the wet ingredients to the dry ingredients and mix gently until a soft dough forms.
6. Shape and cut: Transfer the dough onto a lightly floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges.
7. Bake the scones: Place wedges on the prepared baking sheet. Brush tops lightly with heavy cream. Bake for 18–20 minutes, until edges are golden brown.
8. Make the glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
9. Glaze and serve: Drizzle glaze over warm scones and let set for a few minutes before serving.

Recipe Tips

• How to make scones flaky: Keep the butter very cold and avoid overmixing the dough.
• Why are my scones dry? Too much flour or overbaking can make them dry.
• Can I freeze scone dough? Yes, freeze the wedges before baking and bake from frozen, adding a few extra minutes.
• How do I know when scones are done? The edges should be golden and the centers set.
• Can I skip the glaze? Yes, but the lemon glaze adds extra flavor and sweetness.

What To Serve With Lemon–Poppy Seed Scones

These lemon–poppy seed scones pair well with:

• Hot tea
• Fresh berries
• Clotted cream or butter
• Lemon curd
• Coffee

How To Store Lemon–Poppy Seed Scones

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerate: Keep for up to 5 days, reheating slightly before serving.

Freeze: Wrap tightly and freeze for up to 2 months. Thaw at room temperature or warm in the oven.

Lemon–Poppy Seed Scones Nutrition Facts

• Calories: 360
• Fat: 18g
• Saturated Fat: 11g
• Carbohydrates: 45g
• Sugar: 22g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make lemon poppy seed scones without heavy cream?
You can substitute with half-and-half, but the texture may be slightly less rich.

Why did my scones spread too much?
The butter may have been too warm. Chill the dough briefly before baking if needed.

Can I add blueberries to this recipe?
Yes, fold in about ½ cup fresh blueberries for variation.

How to reheat scones?
Warm in a 300°F oven for 5–8 minutes before serving.

Try More Recipes:

• Pioneer Woman Strawberry Muffins
• Pioneer Woman Strawberry Pretzel Salad
• Pioneer Woman Strawberry Crumb Cake