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Lemon Poppy Seed Scones

These Lemon Poppy Seed Scones have a tender moist crumb studded with poppy seeds and topped with a sweet and tart lemon glaze.

Four lemon poppy seed scones.

Scones are the perfect little handheld treat. Serve them with coffee or tea for Mother’s Day, Easter, at brunch… There’s really nowhere that these sweet-tart goodies won’t be appreciated! They’re easy to make and they taste even better the second day!

Looking for more yummy treats? Try these Bakery Style Zucchini Pumpkin Muffins, this Cinnamon Streusel Coffee Cake, or these Strawberry Cinnamon Rolls.

Ingredients

Ingredients for lemon poppy seed scones.

Key Ingredient Notes

Flour – no specialty flour needed, all-purpose will do the trick!

Baking Powder – gives the scones their lift. Make sure you’re working with fresh active baking powder.

Lemon – this recipe uses both lemon zest and lemon juice to pack in the lemon flavor

Poppy Seeds – adds flavor and crunch as well as visual interest

Step By Step Instructions

Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.

Step 1:

Whisk together the heavy cream, egg, vanilla extract, and lemon zest. Set aside.

Wet ingredients mix together in a bowl next to a zested lemon, zester, and whisk.

Step 2:

Whisk together the flour, sugar, poppy seeds, baking powder, and salt.

Flour, sugar, poppy seeds, baking powder, and salt in a bowl.

Step 3:

Using a box or hand grater, grate frozen butter into the dry mix. Using your hands, toss the butter into the flour mixture breaking up any large pieces.

Butter grated on top of dry ingredients and then mixed in.

Step 4:

Pour the wet mixture over the dry. Using a fork or spatula, gently mix until the dough starts to come together.

Wet ingredients poured over dry ingredients for lemon poppy seed scones.

Step 5:

Dump the dough onto the counter. Gently work the dough with floured hands to bring it together into a ball. Avoid overworking the dough.

Scone dough dumped onto a counter with the empty bowl and spatula on the side.

Step 6:

Transfer the dough ball to a piece of parchment paper then press it into a round disk about 3/4 inch thick.

Step 7:

Cut the disk into 8 equal slices and brush the top with heavy cream. Place the dough and parchment paper on a plate and chill in the fridge for at least 30 minutes.

Scone dough on parchment cut into 8 wedges with heavy cream brushed on some of them and a pastry brush.

Step 8:

Meanwhile, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

Step 9:

Transfer the chilled scones to the lined baking sheet leaving 2 to 3 inches between each one.

Unbaked lemon poppy seed scones on a parchment-lined baking sheet.

Step 10:

Bake for 18 to 20 minutes. The scones are done when the edges and tops become lightly browned. Allow the scones to cool for about 10 minutes.

Lemon poppy seeds on a parchment-lined baking sheet after bakings.

Step 11:

Meanwhile, make the glaze by whisking together powdered sugar, lemon juice, and heavy cream. Using a fork, drizzle the glaze over the scones.

Serve and enjoy!

Lemon poppy seed scones next to a green and white towel.

Tips & Tricks

  • The butter staying cold is what results in all those flaky layers so keep the dough chilled as much as possible. If at any point you notice the butter getting soft, place the dough in the fridge for 10 minutes and then continue on.
  • Avoid overworking the dough as it can result in dense tough scones.

Storage & Freezing

Storage

Store the scones in an airtight container at room temperature for 2 to 3 days or in the fridge for up to 1 week. Note, chilling the scones can cause them to dry out a bit.

Freezing

The scones can be frozen both before baking and after.

To freeze before baking: after cutting the dough into wedges, place the triangles on a wax paper-lined baking sheet and freeze for 2 hours. Then, transfer them to a freezer-safe container or bag and keep them frozen for up to 3 months. Thaw in the fridge, brush with heavy cream, and bake according to the instructions.

To freeze after baking: place the fully cooled scones in a freezer-safe container or bag and freeze for up to 3 months. You can glaze them before or after freezing.

Lemon poppy seed scones lined up.

Frequently Asked Questions

Can I use buttermilk instead of heavy cream?

Yes, buttermilk will work as a substitute for the heavy cream in this recipe. It may make the final flavor a bit more tangy.

Why are my scones dense/tough?

Dense or tough scones are a result of working the dough too much. You want to work the dough as little as possible to minimize the formation of gluten.

Why did my scones spread when they baked?

Scones that spread when baking likely were too warm and the butter softened too much. The goal is to keep the butter and dough as cold as possible. If your house is warm, that can also cause the butter to soften. Try to work in a cool kitchen and chill the dough as needed to keep the butter cold.

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Lemon poppy seed scones next to a green and white towel.

Lemon Poppy Seed Scones

Alicia S.
These Lemon Poppy Seed Scones have a tender moist crumb studded with poppy seeds and topped with a sweet and tart lemon glaze.
5 from 2 votes
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 8 scones

Ingredients
  

Lemon Poppy Seed Scones

  • 1/2 cup heavy cream plus more for brushing
  • 1 large egg
  • 2 teaspoons vanilla extract
  • zest of large lemon
  • 2 cups all-purpose spoon and level
  • 1/2 cup granulated sugar
  • 1 1/2 tablespoons poppy seeds
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup unsalted butter frozen

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon heavy cream

Instructions
 

  • In a bowl, whisk together heavy cream, egg, vanilla, and lemon zest. Set aside.
  • In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
  • Using a box or hand grater, grate the frozen butter into the flour mixture. Using floured hands, toss the butter with the flour breaking up any large pieces of butter.
  • Pour the wet ingredients over the flour and butter mixture. Using a fork or spatula, mix until a dough forms.
  • Dump the dough onto the counter and gently work with floured hands until the dough comes together in a ball. Avoid overworking the dough.
  • Transfer the dough ball to a sheet of parchment paper. Using your hands, press it into a round disk about 3/4 inch thick.
  • Using a sharp knife, cut the dough into 8 equal triangles.
  • Transfer the dough and the parchment to a plate. Brush the top with heavy cream and chill in the fridge for at least 30 minutes.
  • Meanwhile, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
  • Transfer the chilled scone dough to the parchment-lined baking sheet leaving 2 to 3 inches between each triangle.
  • Bake for 18 to 20 minutes or until the edges and tops are lightly browned. Allow the scones to cool for 10 minutes.
  • Meanwhile, make the glaze by whisking together the powdered sugar, lemon juice, and heavy cream until well combined and smooth.
  • Using a fork, drizzle the glaze over the scones. Enjoy!

Notes

  • It’s important to keep the butter as cold as possible. If at any point the butter starts to soften, transfer everything to the fridge to chill for 10 minutes before moving on. 
 
  • Store the scones in an airtight container at room temperature for 2 to 3 days or in the fridge for up to 1 week. Note, chilling the scones will cause them to dry out a bit. 

Nutrition

Serving: 1sconeCalories: 401kcalCarbohydrates: 53gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 73mgSodium: 367mgPotassium: 80mgFiber: 1gSugar: 28gVitamin A: 635IUVitamin C: 2mgCalcium: 121mgIron: 2mg
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Recipe Rating




2 Comments

  1. 5 stars
    Hi Alicia, doggone right I made this recipe! Couldn’t have replicated your pictures any closer than they came out! Always had a thing for lemon scones, and to be able to make them as yummy as they turned out……..is amazing to me. Brought them in to work to share. That’s how confident I felt about them. Definitely will make again, but might leave out the poppy in one for a dear friend that has diverticulitis. (or however you spell it) lol. Thanks so much! Easy 5 stars, and I dont give them out too easily!