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Classic Strawberry Lemon Poppyseed Scones Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 62 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Classic Strawberry Lemon Poppyseed Scones combine tender, flaky layers with fresh strawberries and a zesty lemon glaze for a perfect sweet breakfast treat or afternoon snack.

Ingredients

Units Scale

Scones

  • 2 1/4 cups flour (I always use King Arthur all-purpose flour)
  • 3/4 cup sugar
  • 1 tbsp lemon zest
  • 3 tsp baking powder
  • 2 tsp poppy seeds
  • 1/2 tsp salt
  • 1/2 cup butter (I like Kerrygold unsalted butter for this)
  • 1/2 cup cream
  • 1 egg
  • 2 tsp vanilla
  • 1 cup strawberries (hulled and diced into 1/2-inch pieces)

Topping

  • 1 tbsp cream
  • 1 tbsp coarse sugar (adds a nice professional-looking crunch)

Glaze

  • 1 cup confectioners sugar (sifted to remove lumps)
  • 2 tbsp lemon juice
  • 1 1/2 tbsp cream (gives better texture and moisture to the glaze)

Instructions

  1. Chill butter and prep strawberries: Cut the butter into small cubes and place on a plate in the freezer for at least 15 minutes—this ensures it stays cold and creates those desirable flaky layers in the scones. While the butter chills, hull and dice the strawberries into roughly 1/2-inch pieces, then set aside on a paper towel to absorb excess moisture. Sift the confectioners sugar to remove any lumps, and have all other ingredients measured and ready. I always sift my dry ingredients together before adding anything else—it aerates the flour and ensures even distribution of the baking powder.
  2. Combine dry ingredients and grate butter: In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, poppy seeds, and salt. Using a box grater or the large holes of a standing grater, grate the frozen butter directly into the dry mixture, working quickly so the butter stays cold. Using a fork or pastry cutter, gently toss and break up the butter pieces until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter visible throughout. Don’t overmix—these butter pieces are what create the flaky texture, so stop as soon as everything is evenly combined.
  3. Add wet ingredients and strawberries: In a small bowl, whisk together the cream, egg, and vanilla until well combined. Pour this wet mixture into the dry ingredients from Step 2, then add the diced strawberries. Using a rubber spatula or wooden spoon, gently fold everything together just until a shaggy dough forms—do not overmix, as this develops too much gluten and makes tough scones. The dough should come together but still look a bit rough and have visible strawberry pieces and streaks of color.
  4. Shape and chill dough: Turn the dough out onto a lightly floured surface and gently pat it into an 8-inch disc about 3/4-inch thick. Using a sharp knife, cut the disc into 8 equal wedges like a pie. Arrange the wedges on a parchment-lined baking sheet, spacing them about 2-3 inches apart. Brush the top of each scone with the 1 tablespoon of cream, then sprinkle evenly with coarse sugar for a professional-looking finish. Transfer the baking sheet to the freezer for at least 15 minutes while you heat the oven—I find this chilling step is crucial because it keeps the scones tender and prevents them from spreading too much during baking.
  5. Bake scones: Preheat the oven to 400°F. Once the oven reaches temperature and the scones have chilled for at least 15 minutes, place the baking sheet on the middle rack. Bake for 22-25 minutes, until the scones are golden brown on the edges and a toothpick inserted into the center comes out with just a few moist crumbs. Don’t overbake—scones are best when they’re still slightly tender inside with a crispy exterior.
  6. Prepare glaze and finish: While the scones bake, whisk together the sifted confectioners sugar, lemon juice, and 1 1/2 tablespoons of cream in a small bowl until you reach a pourable consistency—it should be thick enough to cling to the scones but thin enough to drizzle. If the glaze is too thick, add a teaspoon more cream; if too thin, add a bit more sugar. As soon as the scones come out of the oven, drizzle the glaze generously over the warm scones, allowing it to pool slightly on the tops and run down the sides. The warmth of the scones will help the glaze set slightly. Let cool for a few minutes before serving.

Notes

  • Chilling the butter and dough is crucial to keep the scones tender and achieve flaky layers.
  • Sifting the confectioners sugar removes lumps and creates a smooth glaze.
  • Do not overmix the dough to avoid tough scones.
  • Baking just until golden keeps the scones tender inside with a crisp exterior.

Find it online: https://yumrecipesfood.com/classic-strawberry-lemon-poppyseed-scones-recipe/