Strawberry Lemon Poppy Seed Scones.

Looking for that perfect, moist, and fruity scone recipe? This is it! 

Strawberry Lemon Poppy Seed Scones - perfectly moist, soft interior, flaky crust, with tons of lemon and strawberry flavor!

What did you do this weekend? In between a little early birthday shopping, I baked more this past weekend than I have in a long, long time. I had two scone recipe fails on Saturday morning and instantly felt the need to add a little vodka to my orange juice. Can you blame me? I felt like such a failure! But it’s only through our mistakes that we can learn, right?

I attempted the scones for the 3rd time and the stars aligned. I bit into a perfectly moist, soft, sweet, slightly crisp exterior with a smile beaming ear to ear. These scones, my friends, are absolute perfection.

Strawberry Lemon Poppy Seed Scones - perfectly moist, soft interior, flaky crust, with tons of lemon and strawberry flavor!

I have never been a fan of scones until I tried a few at the Panera Bread test kitchen event last month. I have always found scones to be a little too dry, sometimes bland, and way too crunchy for my taste. Are you the same way? Boy, was I quickly proven wrong! If done right, scones can melt in your mouth. Soft interiors, crisp edges, flaky, buttery, and tender.

I am now a scone enthusiast. Excuse me while I go bite into my third scone of the weekend. (That’s what my 6am runs are for.)

I worked on a few different scone recipes this weekend and I’m thrilled to share this one with you. It was my personal favorite out of the bunch; lemon baked goods are my weakness. They’re like a lemon poppy seed muffin, only kicked up a notch. Filled with juicy strawberries in every single bite. Before you begin, there are a couple scone MUSTS that you need to know.

First, in my mess of a kitchen Saturday morning, I learned that I much prefer a scone made with frozen butter compared to just cold butter. Why? It’s imperative to use cold butter in this scone recipe because when the little crumbs of butter melt as the scone bakes, they release steam and create little pockets of air – this makes the scones a little airy on the inside while remaining flaky and crisp on the outside. Cold butter isn’t good enough, it must be frozen. Simply place a stick of butter in the freezer for 30 minutes ahead of time.

You can shred the frozen butter with a grater or process a couple times in your food processor. I use 8 Tablespoons (1 stick; 115 grams) in my scone recipe. No more, no less.

Frozen Butter for Scones | sallysbakingaddiction.com

Work the frozen butter shreds into the flour mixture until the mixture resembles coarse crumbs; I used a pastry blender to do this. You may also use your hands or two knives.

Another important step to note? Don’t over mix the dough! After you the flour/butter mixture resembles coarse crumbs (pictured below, left) – then it is time to add your wet ingredients: egg, heavy cream, vanilla, strawberries. The cream adds SO much moisture. Don’t think about substituting it! Gently add these ingredients in and mix very gently together. When you overmix a dough it will over develop the gluten making it tough.

So the trick to a plate of light-textured scones? Avoid over working the dough.

By the way, don’t get nervous if some strawberry juice gets worked into the dough as you incorporate them. The juice will simply add color and flavor to your scones.

Strawberry Lemon Poppy Seed Scones | sallysbakingaddiction.com

Pat the dough down into an 8-inch circle on your baking sheet and cut into 8 triangles.

My tip? Use the sharpest knife you own! The scone dough is quite moist and will likely stick a bit to your knife. That’s OK. Before baking, I sprinkled with a little coarse sugar. I love the crunch it adds.

The sweet lemon glaze is optional, but highly recommended – especially if you’re a lemon lover like I am. It’s a simple combination of lemon juice, confectioners’ sugar, and cream. I went light on the glaze because I didn’t want the flavorful scone to get lost under it. Instead of the glaze, try a simple dollop of whipped cream.

These tender, fruity scones are best when they are still a bit warm from the oven. You know, when the strawberries are still firm and that sugary topping is still crunchy. When warm, the glaze melts into every crevice and seeps into the interior.

Seriously, look how tasty.

Strawberry Lemon Poppy Seed Scones - perfectly moist, soft interior, flaky crust, with tons of lemon and strawberry flavor!

A cross between a buttery scone, a soft poppy seed muffin, and a refreshing glass of strawberry lemonade. Does it truly get any better?

Try these scones; you won’t be disappointed!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Strawberry Lemon Poppy Seed Scones

Yield: 8 scones

Prep Time: 20 minutes

Total Time: 45 minutes

Print Recipe

Looking for that perfect, moist, and fruity scone recipe? This is it! The heavy cream adds so much moisture. Don't think about substituting it!

Ingredients:

  • 2 cups (250g) all-purpose flour (measured correctly)
  • 6 Tablespoons (80g) granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons poppy seeds
  • zest of 1 large lemon
  • 8 Tablespoons (115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (150g) chopped fresh or frozen strawberries (do not thaw if using frozen)
  • optional: coarse sugar (I used Sugar In The Raw)

Lemon Glaze

  • Juice of 1 large lemon
  • 1 cup (120g) confectioners' sugar
  • 1 Tablespoon (15ml) half-and-half (or heavy cream or milk)

Directions:

  1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, whisk the flour, sugar, baking powder, salt, and poppy seeds. Add the lemon zest and whisk together again. Grate the frozen butter (I used a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal (as pictured above). Set aside.
  3. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the strawberries. Try your best to not overwork the dough at any point. Do not worry if the dough begins to turn a little pink from the strawberries- that's expected depending how juicy yours are. Dough will be wet. Work the dough into a ball as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into equal wedges with a very sharp knife. Top with a sprinkle of coarse sugar, if using.
  4. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. While the scones are cooling, whisk together the glaze ingredients until smooth. Drizzle over warm scones.
  5. Scones are best enjoyed right away, though unglazed leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months.
  6. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.

Additional Notes:

I adapted this recipe from a combination - both Tyler Florence and The Joy of Cooking.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

How about some Orange Lemon Poppy Seed Muffins next?

Orange Lemon Poppyseed Muffins by sallysbakingaddiction.com

Or a batch of Blueberry Sweet Rolls with Lemon Glaze

Blueberry Sweet Rolls with Lemon Glaze

See more breakfast recipe ideas.

If you're looking for the perfect scone, this is it! We LOVE this recipe for Strawberry Lemon Poppy Seed Scones!

 

If you're looking for the perfect scone, this is it! We LOVE this recipe for Strawberry Lemon Poppy Seed Scones!
   

140 Responses to “Strawberry Lemon Poppy Seed Scones.”

  1. #
    81
    Ashleyposted July 7, 2015 at 6:12 pm

    These look amazing! Just wondered if they can be frozen?

    Reply

  2. #
    82
    Helenposted August 14, 2015 at 1:04 pm

    Can’t wait to try making these but I have a question first. Since I usually make a recipe exactly according to the original directions, I wondered if you preferred using frozen strawberries, such as in the blueberry scone recipe, instead of fresh. I know frozen berries become mushy when defrosted so would the fresh ones be a little firmer?

    Reply

    • Sallyreplied on August 15th, 2015 at 8:21 am

      I always prefer fresh strawberries in scones– makes the dough easier to work with!

      Reply

  3. #
    83
    Cassieposted October 17, 2015 at 10:49 pm

    Hi Sally,

    I love your recipes and I’ve made quite a lot of your cookie recipes.

    This blog entry for the strawberry lemon scones – can you please tell me where you got the white plate with the lattice edge? My great-grandmother had some tea saucers very similar to the plate in your photos.

    Thanks,
    Cassie 

    Reply

    • Sallyreplied on October 18th, 2015 at 1:24 pm

      I got it from Pier 1– I love that plate!

      Reply

  4. #
    84
    Debra meredithposted November 28, 2015 at 10:56 pm

    This is dumb for you zest of a lemon or orange how do i get this.  Also recipe for danish sweet roll the one with jam in the middle.  

    Reply

    • Lindsayreplied on July 9th, 2016 at 1:48 pm

      Hi Debra! Belated response, but just in case: the zest of a citrus fruit (like oranges or lemons) is when you use the peel (just the colorful part–not the bitter white pith!) to give a recipe a nice kick of citrus flavor. While there are a few ways to zest something (it depends on your purpose–sometimes you want the peel in a big piece, or a spiral for garnish), when you’re using the peel in baked goods, you want it to be in tiny little crumbles so that it evenly distributes through the batter or dough. The easiest way to get there is to use either a hand rasp grater (aka a Microplane grater) or the side of a box grater with the tiniest little holes.
      To start, you’ll want to wash your fruit under warm water and scrub it with a brush–unless you’re using organic fruit, many companies will put a food-grade wax on their fruit to keep it fresh longer. Good for the tasty insides, not so good for a zest!
      After you’ve washed it, gently run your fruit over the rough side of the grater–be careful not to get the soft white part under the peel. Once you’ve gotten all the brightly colored peel off, you officially have the zest of one fruit :)!

      Reply

  5. #
    85
    Sherryposted February 13, 2016 at 10:22 am

    Hi, your scones look delicious! I make scones too and wonder what you think about putting all the ingredients in a food processor? 

    Reply

    • Sallyreplied on February 13th, 2016 at 1:31 pm

      By hand is so much better for the scone dough.

      Reply

  6. #
    86
    Cynthiaposted February 21, 2016 at 11:33 am

    So amazing!  I’ve never had a moister scone.  I broke the rules and made with half n half instead of cream and they still turned out amazing!  I love your recipes and made many of them!

    Reply

  7. #
    87
    Christina P.posted March 15, 2016 at 5:02 pm

    Hi Sally! I have some ripe strawberries in my fridge that I want to use up, and I stumbled across this recipe! Looks delicious, I’ve been a fan of yours for a while now! I know substituting milk for cream might make the batter a little too wet but can I still substitute with a scant 1/2 cup? Thanks! 

    Reply

    • Sallyreplied on March 15th, 2016 at 5:28 pm

      Hi Christina! The scones won’t be nearly as tender, but you can give it a try.

      Reply

  8. #
    88
    Tommy's Momposted April 26, 2016 at 8:06 pm

    Hi Sally,
    Just wanted to let you know….these scones are AMAZING!!!! I will never buy coffee shop scones again, so moist…so fluffy and bursting with strawberry citrus goodness! One question….would the texture change much if I used coconut oil instead of butter? Also I use half and half instead of heavy cream in the scone, still very delightful!

    Reply

    • Sallyreplied on April 28th, 2016 at 2:09 pm

      I’ve had a few readers report that they have added solid coconut oil and still enjoy the scones– I have never personally tried it though. It’s worth a try. But you will lose that buttery flavor, of course.

      Reply

  9. #
    89
    PaulaGposted September 21, 2016 at 4:30 pm

    Made these today and they are easy and delicious.   I am not typically a drizzle fan however this drizzle is very lemony and not too sweet so it was perfect.  The scone consistency is not traditional dry so it’s a moist scone.  Very good.  

    Reply

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