I’m declaring these the scones of spring.
I mean, they have all the best spring game players, blueberries, Meyer lemons, and poppy seeds…AND they are best eaten for brunch, which I feel is totally a spring thing. Ok fine, brunch is an any time of the year thing, but I associate it most with spring thanks to Easter and Mother’s day.
Anyway, these scones are the perfect spring treat, and yup, they’d obviously be great for summer too! They’re extra buttery, flakey, LOADED with blueberries and drizzled with the sweetest lemon poppy seed glaze that should probably be put on everything…well anything sweet that is. Ahh, actually…story?
When I was testing and photographing this recipe, I was also working on a mango and kale salad too. I had a ton of scones and a ton of kale so I sent the kale and scones over to my parents house in hopes they would both get eaten. The good news is that the scones were loved by everyone and gone within the day…I mean, that was to be expected though. My parents house is full of carb lovers and littler Asher could eats buckets of blueberries, so I knew these would be an obvious hit. Anyway, I also sent up a some extra lemon poppy seed glaze. When I asked my dad how everything was the next day, he said it was all delicious and that he especially loved the dressing for the salad. Only thing was that there was no dressing for the salad…
Yeah, you see where this one is going? He put the glaze for the scones on the kale, which is probably why he liked the kale so much. A little sugar with your greens, huh? Luckily there was probably only a total of two tablespoons of the glaze left. My guess is that it was really freaking delicious on that kale. Lemon + poppy seeds + sweetness + kale = good combo!
Also, only my dad would put a glaze meant for a sweet scone on a kale salad. <–he’s just THAT guy…no attention to details…
OKok, but enough about the kale salad farce. I need to tell you about these blueberry lemon poppy seed scones and how they are the best thing you’re gonna make this week!
First things first, like most scone recipes these are so easy and can be ready in around thirty minutes. They require one bowl for the scones and one for the glaze and zero fancy ingredients. And the ingredients may even be ones you have on hand right now. Flour, butter, buttermilk, blueberries (fresh or frozen), lemons, etc. all pantry staples for me!! Well, I don’t always have blueberries, but I do try to keep some frozen in the freezer at all times for things like smoothies and muffins, and yes…scone making!
Oh, and if you don’t have buttermilk on hand, I’ve found coconut milk works great too, even regular milk will do the trick!
These scones are honestly some of the best, SO super buttery, which for me is very important when it comes to scones. Also important? A major crumb factor. They need to be super moist, flaky and crumbly at the same time. <–aka a balance between, buttery, flakey, and moist…yes, these are those perfect scones!
And then obviously, these scones need to be loaded with blueberries. I’m not sure there’s a better scone than a blueberry scone…especially one with a lemon poppy-seed glaze!
So bottom line: these are easy and quick and you need them in your life. Preferably today (sometimes Tuesday’s just need something sweet added to them)! Oh, but this weekend would be great too, and definitely for both Easter and Mother’s Day, because all holidays are better with buttery scones.
For real though, do you see those flakey layers and burst blueberries in that photo above!?!? With the glaze just dripping all over it? Yeah, that’s what I’m talkin about!
Blueberry Lemon Poppy Seed Scones
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons cold unsalted butter, grated on a box grater just like cheese 1 stick
- 1 egg
- 3/4 cup buttermilk + more for brushing
- 1 tablespoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- zest of 1/2 a lemon
Lemon Poppy Seed Glaze
- 1/2 cup powdered sugar, plus more if needed
- 2 tablespoons butter, melted
- 1/4 cup fresh lemon juice + reserve the zest
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons poppy seeds
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the butter and toss with the flour. Add the egg, buttermilk and vanilla. Mix until just combined, being careful not to overmix. Fold in the blueberries and lemon zest.
Turn the dough onto a floured surface and then pat into 1-inch-thick square. Cut the dough into 2 inch squares. Place pieces, about 2 inches apart on the prepared baking sheets. Brush each piece with buttermilk.
Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let the scones cool slightly and then drizzle with the lemon poppy seed glaze (see below). Serve warm with butter.
Lemon Poppy Seed Glaze
In a bowl, whisk together the powdered sugar, butter, lemon juice, and vanilla, adding water if needed to thin slightly or more sugar if needed to thicken. Stir in the zest of 1/2 a lemon and the poppy seeds. Drizzle the glaze over the scones.
I can’t even, mmm, TOO GOOD.