Made with simple ingredients and high in protein, these Lemon Scones with Poppyseeds are light, refreshing, and full of flavor! Serve them for a quick breakfast or tasty afternoon snack.
Loving Lemons
I have a confession, you guys. I asked for your opinion on Instagram on what my next recipe should be, and the vote was very clearly in favor of lemon scones with poppyseeds. However, if I’m being totally honest, I was going to make this recipe regardless of the poll. Sorry not sorry. I mean, name a more underrated flavor, I’ll wait. That being said, I had decided I was going to show lemon some love long before you all decided for me!
After all, recipes like Flourless Lemon Crinkle Cookies, Low Fat Lemon Poppyseed Bread, and Lemon Drop Cookies are always crowd-pleasers! So, naturally, I had to make lemon scones, too! It’s no secret that I have a soft spot for scones, and in my not so humble opinion, this recipe doesn’t disappoint. Seriously, they’re glorious. Perfectly crumbly, lightly sweetened, and super refreshing, they’re everything you could ever want and more. Plus, they’re high in protein and ready in less than 30 minutes! Do recipes get any better than that? I’m pretty sure they don’t, but I’ll let you decide for yourself. Keep reading to find everything you’ll need to make these lemon poppyseed scones below!
Ingredients for Lemon Scones with Poppyseeds
I tried my hardest to keep this lemon scone recipe as simple as possible while also making it gluten-free, allergy-friendly, and super delicious! Personally, I think I nailed it. Here’s what you’ll need:
For the Scones
- Flour – I used oat flour to keep these scones gluten-free. If you don’t have any on hand, you can easily make your own by using a high-speed blender or food processor to grind oats into a flour-like consistency!
- Protein Powder – I used Vanilla protein powder from Nuzest (use code: thekellykathleen to save a few bucks), but any vanilla protein powder you like best should work just fine!
- Maple Syrup – Maple syrup is the perfect ingredient to add just enough sweetness without overpowering the lemon flavor!
- Lemon Juice – Whether you buy fresh lemons or opt for store bought lemon juice, it adds a slight tart flavor and refreshing taste for out of this world flavor.
- Poppyseeds – Often overlooked in recipes, poppyseeds add a slightly nutty taste to these lemon scones and provide a bit of a crunchy texture.
- Almond Extract – Subtle but necessary, almond extract helps balance out the acidic flavors of these scones so they are neither too sweet nor too sour.
- Baking Essentials – As with most baked goods, you’ll also need salt, baking powder, and butter (regular or dairy-free).
For the Glaze
Including a light glaze is the perfect sweet compliment to these scones. However, variety is the spice of life, so I’m giving you two super options to choose from!
- Option 1: powdered sugar and non-dairy milk
*For a heavier lemon flavor, replace the milk with more lemon juice. Or, sprinkle a bit of lemon zest on top, too!
- Option 2: coconut butter
How to Make the Best Lemon Scones
You’re not going to believe how easily these scones come together! Just follow the steps below, and you’ll be on your way to enjoying your new favorite recipe.
For the Scones
- Mix. In a large bowl, mix together all of the ingredients except for the butter.
- Cube. Once the ingredients are well-combined, use a fork to cube the butter into the mixture until it resembles pea-sized chunks.
- Freeze. Place the bowl in the freezer, and preheat your oven to 400 degrees Fahrenheit.
- Cut Scones. Once the oven has reached the baking temperature, use wet hands to pat the dough into a circle that is 1-1 ½ inches thick, and cut the circle into 4-6 triangles. Or, cut them into 8-12 triangles for super cute mini lemon scones! Just be sure to keep an eye on them in the oven as the baking time will likely change.
- Bake. Once formed, arrange the triangles on a prepared baking sheet, and bake them in the oven for 12-14 minutes.
For the Glaze
While the scones are baking, prepare the glaze by whisking the ingredients together in a small bowl or melting the coconut butter. Then, dip, dunk, or drizzle to distribute the glaze over your lemon scones!
Why Do You Use Cold Butter?
It’s important to use cold butter and chill your dough in order to create super light and fluffy lemon scones! You see, butter is made up of fat and water. So, as it bakes, the water steams and creates air pockets in the scones. These pockets then burst, spreading delicious butter throughout the dough, resulting in scones that rise perfectly and contain an irresistibly flaky texture.
Why Are My Scones Rubbery?
If your lemon scones recipe turns out rubbery, it’s likely due to overmixing the dough. You want to mix the ingredients until they are just-combined. Be careful not to keep mixing once the dough is smooth!
How to Store
If you want to give these scones the respect they deserve, you’ll eat them fresh and warm. However, if you must, they can be stored at room temperature or kept in the freezer.
- Room Temperature: Place your scones in an airtight container, and keep them stored for up to 2 days.
- Freezer: Once formed into triangles, you can freeze your dough by placing it in an airtight container for up to 3 months. Just keep in mind that frozen scones may take a few minutes longer to bake. Or, store baked lemon scones in the freezer for 2-3 months, and thaw completely before enjoying!
More Scones You’ll Love
I can’t wait for you all to try this lemon scones recipe! If you do, I would love it if you shared in the comments below, and let me know what you want to see next!
Dying to tell everyone you made this recipe and loved it?? Don’t forget to share a picture and tag @thekellykathleen so that I can profess my love to you and re-share it for all to see!
Lemon Poppyseed Scones
Made with simple ingredients and high in protein, these Lemon Scones with Poppyseeds are light, refreshing, and full of flavor! Serve them for a quick breakfast or tasty afternoon snack.
Ingredients
- 1 1/2 cup oat flour
- 1 1/2 servings Probiotic Vanilla Protein by Nuzest
- 1/2 cup maple syrup
- 1 1/2 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp poppyseeds
- 1/2 tsp almond extract
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 cup butter cubed
Glaze
- 1/2 cup powdered sugar + 1 tbsp df milk alternatively use lemon juice instead of the milk for a more lemon rich flavor
- Or for a sugar-free option, use melted coconut butter
Instructions
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In a large bowl, mix together all the ingredients except for the butter.
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Once combined, cut in the cubed butter with a fork until it resembles coarse chunks (should be slightly bigger than pea sized).
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Pop the bowl into your freezer and preheat your oven to 400 degrees.
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While the oven is preheating, line a baking sheet with parchment paper and do a few minutes of self-care.
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Once the oven has reached baking temperature, place the chilled dough on your baking sheet.
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Using your hands (wet them, it helps!) pat the dough out into a circle that’s 1 -1 1/2 inches thick.
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Cut the circle into 4 – 6 triangles and bake for 12-14 minutes.
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Let them completely cool before glazing!
Glaze
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Whisk the ingredients for the glaze in a small bowl.
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Dunk or spoon the glaze over the scones.
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Let them sit on a cooling rack to harden
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