Lemon Blueberry Poppy Seed Scones
Bright, buttery, and bursting with blueberries, these bakery-style Lemon Blueberry Poppy Seed Scones are the perfect treat for breakfast, weekend brunch, or an afternoon coffee break. They have a flaky exterior with a soft, moist center that's hard to resist.
Ingredients
For The Dough
- 1¾ cups all-purpose flour, plus extra for work surface and sprinkling
- ½ cup granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 6 tablespoons chilled butter, cut into ¼ inch cubes
- 1 egg
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 lemon, zested and juiced
- 1 cup blueberries
- 1 tablespoon poppy seeds
For The Lemon Poppy Seed Icing
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 1 lemon, zested
- 1 tablespoon poppy seeds
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, set aside.
- In a large bowl, combine flour, granulated sugar, baking powder, and salt together. Using your hands or a pastry blender, works the butter into the flour so they are well combined. Make sure you don’t over mix!
- Add egg, Greek yogurt, vanilla extract, lemon juice, and lemon zest. Mix it just until it starts to come together. Carefully fold in blueberries and poppy seeds.
- Transfer dough to a floured surface. Dough will be very moist. Sprinkle the top of it with a tablespoon of flour and use well floured hands to form a ball.
- Press dough down evenly so it is 1-inch in thickness. Cut the round wheel into 8 wedges like you would cut a pizza.
- Rub a large, flat non-slotted spatula with a little more flour on both sides and use it to transfer each individual scone wedge to prepared baking sheet. Rub spatula with more flour as needed.
- Bake for 16-18 minutes, until tops of scones start to turn barely golden.
- To make the icing, whisk powdered sugar, milk, lemon zest, and poppy seeds together. Drizzle over the warm scones and serve!