These Lemon poppy seed scones are buttery and tender, with a lemony glaze that adds just the right amount of sweetness. They’re incredibly easy to make with simple ingredients you likely already have in your kitchen.
Why you should try this scone recipe
Bright lemon flavor: Fresh lemon zest and juice create a refreshing citrusy taste.
Perfect texture: Flaky, soft, and slightly crisp on the outside.
Easy to make: No special equipment needed, just mix, shape, and bake!
Ingredients you will need
Flour: Use all-purpose flour to make this Lemon poppy seed scone recipe.
Poppy seeds: If you are looking for more recipes using poppy seeds, try these Lemon poppy seed muffins, or this Lemon poppy seed cake.
Sugar: You’ll need white granulated sugar for the scones and powdered sugar for the glaze.
Salt
Baking soda
Butter: Use unsalted cold butter.
Vanilla extract: Alternatively, use lemon extract to make your scones extra lemony.
Zest of one lemon
Lemon juice: You will need lemon juice for the scones as well as for the glaze.
Milk: You will need cold whole milk.
Cooking tips
Use cold ingredients: Keep the butter and milk cold to ensure a flaky texture.
Don’t overmix: Overworking the dough can make the scones dense instead of light and airy.
Allow to cool down before glazing: Glazing the scones while they are still warm can cause the icing to melt and become too thin. Let them cool completely to ensure the glaze sets properly and creates a smooth, glossy finish.
How to make lemon poppy seed scones
Prepare the dry ingredients: In a large bowl, mix all-purpose flour, poppy seeds, sugar, salt, and baking soda.
Grate the frozen butter: Using the large holes of a box grater, grate the cold butter directly into the flour mixture. Use a pastry cutter, fork, or your hands to incorporate the butter until the mixture resembles coarse crumbs.
Mix the wet ingredients: In a separate bowl, whisk together the egg, vanilla extract, lemon zest, lemon juice, and cold milk. If desired, reserve a tablespoon of this mixture to use as an egg wash before baking.
Combine wet and dry ingredients: Gently mix the wet ingredients into the flour mixture, bringing the dough together without kneading it. The key to tender scones is handling the dough as little as possible.
Shape and cut the scones: Transfer the dough onto a lightly floured surface and form a 2-inch (5cm) thick disk. Cut it into 8 equal triangles and arrange them on a parchment-lined baking sheet.
Bake: Place the scones in a preheated 400F (200C) oven and bake for 15-18 minutes or until golden brown around the edges.
Cool and glaze: Allow the scones to cool to room temperature before drizzling with a simple lemon glaze made from powdered sugar and lemon juice.
Looking for more easy and delicious cake recipes? Check out these Flourless chocolae cake, this Peanut butter cake, or this quick-to-make Olive oil cake.
Storing and freezing tips
Once completely cooled, store the scones in an airtight container at room temperature for up to four days.
You can prepare the dough ahead of time and keep it in the fridge for up to four days, or freeze unbaked, cut scones on a baking sheet until firm. Then, transfer them to a freezer-safe bag. When ready to bake, place them directly in the oven from frozen, adding an extra 2–3 minutes to the baking time.
You can also freeze fully cooled, unglazed scones in an airtight container or bag for up to two months. Thaw at room temperature, then warm in the oven at 300F (150C) for 5–10 minutes before glazing and serving.
Recipe card
Lemon Poppy Seed Scones
Equipment
- Digital kitchen scale
- Grater box
- 3 Mixing bowl
- Parchment paper
- Whisk
Ingredients
- 250 g all-purpose flour plus more for dusting
- 2 tablespoon poppy seeds
- 35 g white granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 100 g unsalted butter frozen
- 1 large egg cold
- 1 teaspoon vanilla extract
- Zest of one lemon
- 30 ml lemon juice
- 70 ml whole milk cold
Sugar icing
- 100 g powdered sugar
- 2 tablespoon lemon juice more or less as needed
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, combine the flour, poppy seeds, sugar, salt, and baking soda. Set aside.
- Grate the frozen butter using the side of a box grater with large holes.
- Cut the grated butter into the dry ingredients using a pastry cutter, fork, or your hands until the mixture resembles a coarse meal with pea-sized pieces of butter.
- In a small bowl, whisk together the egg, vanilla extract, lemon zest, lemon juice, and milk. Optionally, reserve 1 tablespoon of the mixture to use as an egg wash later.
- Add the wet ingredients to the butter and flour mixture and bring the dough together. Do not knead it—just press and squeeze it with your hands until it forms a cohesive dough.
- Transfer the dough onto a floured surface and shape it into a 2-inch (5cm) thick disk. Cut it into 8 triangles and place them on the prepared baking sheet.
- Bake for 15-18 minutes or until golden on top and around the edges.
- Allow the scones to cool to room temperature before glazing.
- To prepare the glaze, combine all the icing ingredients in a bowl. Adjust the lemon juice as needed to achieve a thick but pourable consistency.
- Pour the glaze over the scones or dip the tops into the glaze, shake off the excess, and place them on parchment paper to set.
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