Lemon Poppyseed Scones

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Savor the bright and tangy goodness of these Lemon Poppyseed Scones. Easy buttery scone made with lemon zest, lemon juice and crunchy poppyseeds! Topped with an quick three ingredient lemon glaze after they’re baked. These scones are perfect brunch treat ready in less than an hour and wonderful fresh lemon flavor!

lemon poppyseed scones on parchment paper


 

​Years ago I used to work at a bakery and I was basically the “scone girl”. Can I nickname myself that? Well I did. I’m the scone girl. I prepped and baked probably 12 batches a day. It was a serious arm workout. No need for the gym that summer! 

And even though after that summer I swore I’d never make another scone I keep coming back to them. They’re just so easy and quick to make. And endless flavor possiblities. Like these cranberry orange scones perfect for the holidays, or these cinnamon apple scones I love making in the Fall, and of course my perfect blueberry lemon scones

But since it’s winter I wanted a lemon scone with lots of lemony flavor. And what pairs really well with lemon? Poppyseeds. The little pop with the zing. It’s a match made in heaven. I started with my favorite scone recipe and stirred in fresh lemon zest and lemon juice and the crunchy poppyseeds. Then I wanted even more lemon flavor (I mean who wouldn’t?) so I topped with a simple lemon glaze. 

And since my bakery days I’ve picked up a few more tricks that will make these the best scones ever. No dry shapeless scones here! So put the coffee on and let’s get to making this lemon poppyseed scone recipe together!

See Also:

lemon poppyseed scones on parchment paper

Why You Will Love Lemon Poppyseed Scones

  • Lots of citrus going on.
  • Wonderful texture…never dry! 
  • Quick to make
  • Simple ingredients.
  • Great to freeze
a stack of lemon poppyseed scones

Note: The entire recipe, with ingredient quantities and recipe directions can be found at the bottom of the page. Scroll to the bottom or click “Jump To Recipe” button at the top of the post.

Ingredients Needed for Lemon Poppyseed Scones 

For The Scones:

  • ½ cup (100 g) granulated sugar
  • 2 tablespoons lemon zest
  • 3 cups (360 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons poppyseeds – These tiny seeds add a delightful crunch and a hint of nutty flavor to the scones.
  • 1/2 cup (1 stick, 113 g) unsalted butter cold and cut into small cubes – Incorporating cold butter creates a crumbly texture, contributing to the scones’ flakiness.
  • ½ cup (120 ml) heavy cream, plus more for brushing the tops 
  • 2 tablespoons lemon juice – fresh lemon juice is best, but bottled lemon juice works as well
  • 1 teaspoon vanilla extract
  • 1 large egg

For The Lemon Icing:

  • ½ teaspoon vanilla extract
  • 1/2 cup (57 g) powdered sugar- Also known as confectioners sugar. You can also make your own powdered sugar.
  • 2 tablespoons lemon Juice or more to adjust consistency
lemon poppyseed scone ingredients

How to Make These Easy Lemon Poppy Seed Scones 

In a large bowl rub together the sugar and lemon zest with your fingertips. This will help release the oils of the lemons.

hand rubbing lemon zest into sugar

Whisk in the flour, baking powder and salt. Stir in poppyseeds.

dry ingredients in bowl for lemon scones

Cut in butter with a pastry blender or rub in with your fingers tips, until the flour mixture has the texture of coarse meal. 

pastry cutter cutting butter in bowl

In a small bowl or measuring cup, whisk together heavy cream, egg, lemon juice and vanilla.

scone wet ingredients in a bowl with a whisk

Make a well in the dry ingredients, and pour in the heavy cream mixture.

wet ingredients in a well of dry ingredients for lemon scone dough

Stir lightly with a wooden spoon or spatula until dough comes together. Dough will be sticky and shaggy looking. 

lemon scone dough in a bowl with a spatula

Turn out scone dough onto a lightly floured surface, and gently knead dough together a few times. I press down on the dough into about 1/2″ thickness, then fold in half. I repeat this about 3-4 times. Do not overwork the dough, you just want to incorporate the flour and bring it together and knead a few times to help create lofty layer.

lemon poppyseed scone dough shaped into a disc

For best shape, I like to line an 8 inch cake pan with plastic wrap and then press dough into the pan.  Cover with plastic wrap.  

Refrigerate for 20 minutes. Placing the dough in the fridge is going to help with the scones not spreading in the oven and rising taller when they bake. 

lemon poppyseed scone dough shaped into a cake pan lined with plastic wrap

Preheat oven to 425F. Line a large baking sheet with parchment paper. 

Once the oven is preheated, remove the pan from the fridge, and remove the scone dough from the pan. Turn the dough upside down  onto a lightly flurry surface and peel away the plastic wrap and Cut into 8 equal wedges using a sharp knife. You can also use a pastry cutter. Transfer to a prepared baking sheet spaced a few inches apart in two equal rows. Brush tops with a little extra heavy cream. 

lemon poppyseed scones cut into 8 wedges and brushed with heavy cream

Bake until golden brown and cooked through, about 18-20 minutes in the preheated oven.. Remove the pan from the oven and cool on the pan for 5 minutes then Transfer scones to a wire rack to cool completely.

lemon poppyseed scones on a wire rack

While the scones are cooling go ahead and make the icing. You just need to simply whisk together the vanilla, lemon juice, and powdered sugar. If you find your icing is too thin then simply add a little more powdered sugar.

If the icing is too thick add a little more lemon juice. It should be a thick, but still drizzly consistency. Then drizzle over the scones and sprinkle on a few extra poppy seeds. 

lemon icing drizzled over lemon poppyseed scone

  • Icing: If you do not prefer icing, you could always make an egg wash and brush on the scones before baking and sprinkle some sanding sugar on top.
  • Make sure the butter is cold. For a flaky scone that rises tall make sure to use cold butter. If the butter is too warm it will get absorbed into the flour making for flat scones.
  • Handle the Dough Gently: When combining the wet and dry ingredients, and later when kneading the dough, handle it gently. Overworking the dough can result in dense scones.
  • Chill the Dough: Refrigerating the shaped dough before baking helps solidify the fats in the butter, leading to a better rise and flakier texture. It also makes the dough easier to handle.
  • Brush with Heavy Cream: Before baking, brush the tops of the scones with a little extra heavy cream. This adds a beautiful golden color to the baked scones.

Recipe Variations

  • Add blueberries: Add a cup of fresh blueberries to the dough for a delightful burst of sweetness. 
  • Add raspberries: Fold in raspberries to the dough, creating a luscious raspberry and lemon pairing. Just be aware the dough may be a bit stickier to work with. 
  • Switch up the citrus. You could easily swap out the lemon and use lime or orange instead!
  • Bake into rounds: Instead of cutting into wedges, you can simply use a round cutter and cut out into circles. 
  • Bake into mini scones – You can bake these into mini scones (I cut my scones into wedges then in half again – but you could also cut into squares then in half to triangles). Bake for about 14-15 minutes.
hand holding a lemon poppyseed scone

Allergy Swaps

  • Gluten Free: Use a 1:1 gluten free flour (that contains xantham gum) and replace by weight not volume for best results. I have been using GF Jules which has no gritty texture! Also be sure to use a gluten free baking powder and gluten free vanilla extract.
  • Dairy Free: Use a dairy free cream, or use canned coconut cream. Swap the butter for a dairy free butter. I like to use Myokos but Earth Balance will also work.
  • Egg Free: You can try using my cream scone recipe which contains no eggs and add the lemon juice, zest, and poppyseeds to it!
  • Vegan: Try using my cream scone recipe but replace the butter with a vegan butter, and replace the heavy cream with coconut cream (or a dairy free whipping cream).
  • Lactose Free: You can use a lactose free butter (I use Green Valley) and a dairy free whipping cream. 

Recipe FAQs

Can I freeze these Lemon Poppyseed Scones?

You can place the unbaked scones on a cookie sheet and freeze. Once they are solid you can place them into a zip-loc bag. When ready to bake, there is no need to thaw first before baking. Just add on a few minutes of bake time. To freeze baked scones, bake first then allow to cool completely before freezing. Freeze solid then you can wrap each individually or place into a zip-loc bag and freeze for up to 3 months. Thaw at room temperature before serving.

Can I Substitute Whole Wheat Flour?

While you can use a portion of whole wheat flour, using it entirely may result in a denser texture. A mix of all-purpose and whole wheat flours is recommended for better results.

How Do I Store Leftover Scones?

Store leftover scones in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week. Ensure they are completely cooled before storing.

Can I Use Lemon Extract Instead of Lemon Juice?

Lemon extract is more concentrated than lemon juice. If using extract, reduce the quantity, as it can be potent. Start with 1/2 teaspoon and adjust to taste.

eight lemon poppyseed scones on parchment paper

More Recipes to Try

lemon poppyseed scones on parchment paper

Lemon Poppyseed Scones

These buttery, tender scones are made with fresh lemon zest, lemon juice, and crunchy poppyseeds. Topped with a simple lemon glaze!
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Chilling time: 20 minutes
Total Time: 1 hour
Servings: 8 scones
Calories: 440kcal

Ingredients

For The Scones:

  • ½ cup (100 g) granulated sugar
  • 2 tablespoons lemon zest
  • 3 cups (360 g) all-purpose flour spooned and leveled
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons poppyseeds
  • 1/2 cup (1 stick, 113 g) unsalted butter cold and cut into small cubes
  • ½ cup (120 ml) heavy cream, plus more for brushing the tops
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg

For The Icing:

  • ½ teaspoon vanilla extract
  • 3/4 cup (90 g) powdered sugar
  • 1-2 tablespoons lemon Juice

Instructions

  • Combine sugar and lemon zest. In a large bowl rub together the sugar and lemon zest with your fingertips. This will help release the oils of the lemons.
  • Add dry ingredients. Whisk in the flour, baking powder and salt. Stir in the poppyseeds.
  • Add butter. Cut in butter with a pastry blender or rub in with your fingers tips, until the mixture has the texture of coarse meal
  • Add wet ingredients. In a small bowl or measuring cup, Whisk together heavy cream, egg, lemon juice and vanilla. Make a well in the dry ingredients, and pour in the heavy cream mixture. Stir lightly with a wooden spoon or spatula until dough comes together. Dough will be sticky and shaggy looking.
  • Knead dough. Turn out dough onto a lightly floured surface, and gently knead dough together a few times. I press down on the dough into about 1/2" thickness, then fold in half. I repeat this about 3-4 times. Do not overwork the dough, you just want to incorporate the flour and bring it together and knead a few times to help create lofty layer.
  • Shape scones. For best shape, I like to line an 8 inch cake pan with plastic wrap and then press dough into the pan. Cover with plastic wrap. Refrigerate for 20 minutes.
  • Prep oven and pan. Preheat the oven to 425F. Line a baking sheet with parchment.
  • Shape scones. Once the oven is preheated, remove the pan from the fridge, and remove the scone dough from the pan. Turn the dough upside down onto a lightly flurry surface and peel away the plastic wrap and Cut into 8 equal wedges using a sharp knife. Transfer to a baking sheet spaced a few inches apart in two equal rows. Brush tops with a little extra heavy cream.
  • Bake the scones. Bake until golden brown and cooked through, about 18-20 minutes. Remove the pan from the oven and cool on the pan for 5 minutes then Transfer scones to a wire rack to cool completely.
  • Make lemon icing. Combine icing ingredients in a bowl and whisk to combine. Adjust consistency if needed. Drizzle cooled scones with icing. Decorate tops with a sprinkle of poppyseeds.

Notes

  • Storing: Store leftover scones in an airtight container at room temperature for up to 2 days.
  • Freezing: You can place the unbaked scones on a cookie sheet and freeze. Once they are solid you can place them into a zip-loc bag. When ready to bake, there is no need to thaw first before baking. Just add on a few minutes of bake time. To freeze baked scones, bake first then allow to cool completely before freezing. Freeze solid then you can wrap each individually or place into a zip-loc bag and freeze for up to 3 months. Thaw at room temperature before serving.
  • Icing: If you do not prefer icing, you could always make an egg wash and brush on the scones before baking and sprinkle some sanding sugar on top.
  • Shape: I shape the dough into a round and cut into wedges. But you can also use a round cutter.  
  • Gluten Free: Use a 1:1 gluten free flour (that contains xantham gum) and replace by weight not volume for best results. I have been using GF Jules which has no gritty texture! Also be sure to use a gluten free baking powder and gluten free vanilla extract.
  • Dairy Free: Use a dairy free cream, or use canned coconut cream. Swap the butter for a dairy free butter. I like to use Myokos but Earth Balance will also work.
  • Egg Free: You can try using my cream scone recipe which contains no eggs and add the lemon juice, zest, and poppyseeds to it!
  • Vegan: Try using my cream scone recipe but replace the butter with a vegan butter, and replace the heavy cream with coconut cream (or a dairy free whipping cream).
  • Lactose Free: You can use a lactose free butter (I use Green Valley) and a dairy free whipping cream. 

Nutrition

Calories: 440kcal | Carbohydrates: 62g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 162mg | Potassium: 253mg | Fiber: 2g | Sugar: 24g | Vitamin A: 604IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 3mg
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2 Comments

  1. 5 stars
    So delicious and easy to bake!! A yummy treat for a cold, snowy day.

    1. aw that’s awesome Amy I’m so glad you loved it!!!

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