This easy lemon poppy seed scone recipe is topped with a lemon glaze and is perfect for breakfast and brunch! They are light, fluffy, and full of delicious tart citrus flavor.
If you are a fan of lemon, then you will love these flaky, tart lemon poppy seed scones! Bursting with lemon flavor and crunchy poppy seeds, these scones are perfect for breakfast or brunch with friends and family.
These scones are easy to make, come together in about an hour, and are amazing right out of the oven. The lemon glaze is definitely my favorite part!
This is your basic scone recipe, but I will point out a few things below:
- poppy seeds- obviously!! Poppy seeds add a nice crunch and flavor to these scones. Any brand will work.
- lemon zest & juice- I used about 2 large lemons in this recipe. If you are using smaller ones you might need 3 or 4.
- butter- I always use unsalted butter when baking, but if you only have salted butter you can omit or cut in half the salt that the recipe calls for.
- heavy cream- heavy cream is a must in this recipe! I wrote why you should use heavy cream below.
- powdered sugar- for the lemon glaze which comes together super easily.
How to make lemon poppy seed scones:
- Make the scones: Mix together all the dry ingredients plus the lemon zest. To this add the cold, grated butter and cut with a pastry cutter or two works until you get a crumbly mixture. mix together the heavy cream, egg, and vanilla and pour into the butter mixture, mixing until a crumbly dough starts to form. Dump this onto your counter or floured surface and gently shape it into a round disc.
- Bake the scones: Cut the scones into 8 even triangles and place them onto a baking sheet. They need to be chilled so place them into the fridge for 20 minutes. Brush the tops with heavy cream and bake for 18-22 minutes (until lightly golden brown on the bottom).
- Make the glaze: Whisk together all 4 ingredients until it's totally smooth. you can drizzle these overtop your freshly baked scones!
Tips for making the best scones:
Cold ingredients and not overworking the dough!! This is so key to make flaky scones. If your ingredients are warm, your scones will spread = less rise. I recommend using cold ingredients AND chilling your dough before baking. If you over-mix the dough, your scones will come out dense which is also something we don't want.
Cold (frozen) butter is key to making the perfect scones. Warm butter will lead to your scones spreading and losing their flaky, crumbly texture- not what we want! Grating your frozen butter is the easiest way to incorporate it into the dry ingredients and allows the butter to stay colder for longer.
Yes- the fat content in heavy cream is needed for flaky scones! Watery milk will lead to a flatter, less flavorful scone. I did not test this with other milk, but I've read that canned coconut milk makes a good non-dairy substitute (didn't test it though).
Healthy for your soul- yes ☺️
Want to try more scone recipes?
- Bacon Cheddar Chive Scones
- More coming soon!
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Lemon Poppy Seed Scone Recipe
- 2 cups all-purpose flour spooned and leveled
- ½ cup granulated sugar
- 1 tbsp poppy seeds
- 1 tbsp baking powder
- ½ tsp salt
- 1 tbsp + 1 tsp of lemon zest about 1 ½ lemons
- ½ cup unsalted butter frozen & grated/cubed, (1 stick)
- ½ cup heavy cream cold
- 1 large egg cold
- 2 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp lemon juice about 1 large lemon
- 1 tbsp heavy cream or milk
- ½ tsp lemon zest about ½ lemon
make the scones
- Preheat the oven to 375° F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, salt, and lemon zest. Add the cold, grated butter to the mixture and cut in using a pastry cutter or two forks until you get a crumbly mixture.
- Whisk together the milk, egg, and vanilla and pour into the butter mixture. Mix until a crumbly dough starts to form (will be a bit sticky). Dump this dough onto a floured surface and shape it into an 8 inch round disc. Don't overmix it here.
- Cut your disc into 8 triangles and move to the baking sheet. Put them in the fridge to chill for 20 minutes. Once they are chilled, remove from the fridge and brush the tops with heavy cream or milk.
- Bake for 18-22 minutes or until lightly golden brown around the edges. Once done remove them from the oven and allow them to cool for 5-10 minutes before glazing.
make the glaze
- In a medium-sized bowl, whisk together the powdered sugar, lemon juice, heavy cream, and lemon zest until smooth. Pour this over the scones and enjoy!