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Classic and crumbly Meyer Lemon Poppy Seed Scones. The sunshine sweet lemon glaze makes them irresistible!

Meyer Lemon Poppy Seed Scones

Ashley Manila
Moist yet crumbly, my lemon poppy seed scones are bursting with sunshine sweet flavor. The creamy lemon glaze puts them over the top!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine British
Servings 8 scones

Ingredients
 

  • 2 1/2 cups all-purpose flour (be sure you don't pack your flour)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1/2 cup poppy seeds
  • 2 teaspoons meyer lemon zest
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg
  • 1/2 cup full-fat sour cream
  • 3 tablespoons meyer lemon juice
  • 1/2 teaspoon lemon extract

For the egg wash:

  • 1 large egg, beaten
  • 1 teaspoon milk or water
  • 2 tablespoons sugar, for sprinkling

For glaze:

  • 2 tablespoons meyer lemon juice
  • 1 teaspoon meyer lemon zest
  • 1/4 teaspoon lemon extract
  • 3/4 cup confectioners' sugar
  • Tiny pinch of salt (1/8 teaspoon or less)

Instructions
 

  • Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  • In a large bowl combine the flour, salt, baking powder, baking soda, granulated sugar, poppy seeds, and lemon zest; mix well to combine.
  • Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until it resembles a coarse meal.
  • In a small bowl whisk together the egg and sour cream, beating smooth before quickly stirring in the lemon juice and lemon extract. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
  • Empty the loose dough out onto a clean, lightly floured work surface, then shape the dough into an 8-inch circle. *You may need to knead the mixture a few times to get it to a workable texture.
  • Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
  • Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
  • Bake for 18-20 minutes, or until light golden brown.
  • Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.

For the glaze:

  • In a small bowl whisk together the lemon juice, lemon extract, confectioners' sugar, and salt. Drizzle over semi-warm scones and serve at once.

Notes

Feel free to use regular lemons instead of meyer lemons.
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