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.

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

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!

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Strawberry Lemon Poppy Seed Scones

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!

Yield: 8 scones

Prep Time: 20 minutes

Total Time: 45 minutes

Ingredients:

  • 2 cups (250g) all-purpose flour
  • 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 strawberries (frozen is ok - do not thaw)
  • coarse sugar, optional (I used Sugar In The Raw)

Lemon Glaze

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

Directions:

Preheat oven to 400F degrees. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

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.

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 shape knife. Top with a sprinkle of coarse sugar, if using.

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.

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.

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 Poppy Seed 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

Sweet Strawberry Lemon Poppy Seed Scones

 

   

110 Responses to “Strawberry Lemon Poppy Seed Scones.”

  1. #
    61
    Amy @ Amy's Healthy Bakingposted May 22, 2014 at 7:53 pm

    My favorite muffin flavor turned into scones? Plus strawberries and glaze? YUM! I got really lucky the first time I tried a scone. My dad and I were on a baseball trip in Seattle, and the hotel served us cranberry orange scones as a side for our breakfast. One of the moistest ones I’ve ever had! So I’m right there with you, and I refuse to eat dry, crumbly ones. The airier the insides, the better!

    Reply

  2. #
    62
    Cheriposted May 23, 2014 at 4:30 am

    Makin these now- my butter got a little warm, so popped the grated butter back in the freezer.

    Reply

  3. #
    63
    Lauraposted June 1, 2014 at 2:18 pm

    Hi Sally!
    I was thinking about trying a mixed berry and white chocolate chip version of these… Would I be able to replace the strawberries with white chocolate and frozen mixed berries?
    Thank you so much! These look incredible, I love your blog!

    Reply

    • Sallyreplied on June 1st, 2014 at 4:02 pm

      Definitely! That combo sounds delicious. You may leave out the poppy seeds and lemon if you wish.

      Reply

  4. #
    64
    Kaitlynposted June 5, 2014 at 10:37 am

    Just pulled these out of the oven and they look and smell amazing! I cannot wait for them to cool, so I can dig right in! I’m trying to test fun (make or prepare ahead) breakfast recipes so that I can treat my bridesmaids to a pre-wedding brunch next summer! I think I will need a lot of time to prepare so I can try out as many yummy recipes as possible… That sounds like a legitimate excuse right? Thank you for the addition to their menu!

    Reply

  5. #
    65
    Kaitlynposted June 5, 2014 at 10:41 am

    Should have waited until I tried them to comment! They are amazing and it is totally worth a second comment to compliment you on their wonderfulness! Do you ever bake with rhubarb? A strawberry rhubarb sauce over these would be absolutely amazing. Hmm… Just another thing I will have to “test” out.

    Reply

    • Sallyreplied on June 5th, 2014 at 11:18 am

      If I liked rhubarb, I would definitely add it to my recipes. Let me know if you try that sauce! So happy you enjoy my scones. Thanks Kaitlyn!

      Reply

  6. #
    66
    Simoneposted June 5, 2014 at 6:06 pm

    “don’t substitute the cream”, you say? I made these with a mixture of greek yogurt and milk up to the 1/2 cup mark and they turned out beautifully! last minute while mixing the dough I added another splash of milk, because the dough wasn’t nearly as wet as I thought was necessary. it all turned out wonderfully. next time, I might skip the glaze (a little too sweet for me) and instead try to up the lemon factor in the scones themselves. they are so, so good though!

    Reply

    • Sallyreplied on June 5th, 2014 at 6:14 pm

      So glad you enjoy them without cream! I didn’t care for their texture with yogurt. Thanks for reporting back!

      Reply

  7. #
    67
    Dianeposted June 8, 2014 at 5:51 pm

    OMG!! It it totally Karma that I came across this site (while looking for 50th wedding anniv ideas) and found chocolate chip scones. YUM!!! I just saw a long lost friend from a job years ago and we were talking about the yummy food from a cart outside the hospital.Not only did he have good “real” food but he had THE BEST choc chip and lemon poppy seed scones I have ever tasted. Huge, Rich, soft – even hours later and cold! I can’t wait to try these and share them with my kids. Not sure if they will like the strawberry ones, but I will definitely try that too! And I can’t wait to explore the rest of your recipes. THANK YOU!

    Reply

    • Sallyreplied on June 8th, 2014 at 7:20 pm

      Let me know how you (and the kids!) like these. Thanks Diane!

      Reply

  8. #
    68
    Ashley | Our Full Tableposted June 14, 2014 at 11:10 pm

    I love your scone technique these look so yummy!

    Reply

  9. #
    69
    PseudoSheaposted June 19, 2014 at 6:07 pm

    No kidding about the most moist scones ever… made these today and they tasted more like cake than scones. I really enjoyed this recipe, and although it’s definitely not light on calories, I’ll be making them again. I found that I could have added more than 1 cup of strawberries and still been fine. I would also like to try substituting (despite the warning) milk instead of heavy cream since milk is more commonly on hand.

    Reply

  10. #
    70
    Christineposted July 11, 2014 at 2:00 pm

    Since I once left a comment begging for a scone recipe, I felt I should report back! I made these as a treat for 4th of July weekend and they are fabulous. I didn’t have heavy cream so found some notes online about combining butter with half and half to make heavy cream. Not sure if that is what I made but whatever I did worked and they turned out terrific!

    I am swimming in cherries this weekend and wondering if another splurge this weekend would be okay on the waistline? lol Cherries and chocolate chips…mmmmmm…

    Reply

    • Sallyreplied on July 11th, 2014 at 2:42 pm

      Mmmm cherry and chocolate chip scones sound so good Christine! So worth it. :)

      Reply

  11. #
    71
    Hayleyposted July 23, 2014 at 4:10 pm

    Would these still bake up well and taste good without the lemon in the scones or glaze? My dad is allergic to lemon.

    Reply

    • Sallyreplied on July 23rd, 2014 at 4:50 pm

      You may definitely leave out the lemon.

      Reply

  12. #
    72
    Aliciaposted August 30, 2014 at 11:10 am

    Hi Sally,

    I LOVE this scone recipe! I have been making them almost every weekend. They are so moist and bursting with flavor. My only question is, do you separate the scones after you cut them before you bake them in the pan? My FAVORITE scone recipe ever!!! Thanks for the gorgeous recipe!

    Reply

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