Lemon Poppy Seed Scones (Printable Version)

Buttery scones with lemon zest, poppy seeds, and a sweet glaze for a delightful start to your day.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon poppy seeds
04 - 1 tablespoon lemon zest
05 - 2 teaspoons baking powder
06 - 1/4 teaspoon baking soda
07 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

08 - 1/2 cup unsalted butter, cold and cubed
09 - 2/3 cup heavy cream, plus extra for brushing
10 - 1 large egg
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon vanilla extract

→ Glaze

13 - 3/4 cup powdered sugar, sifted
14 - 2 to 3 tablespoons freshly squeezed lemon juice

# Step-by-Step:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt.
03 - Add cold, cubed butter to the dry ingredients and use a pastry cutter or fingertips to mix until the mixture forms coarse crumbs.
04 - In a separate bowl, whisk together heavy cream, egg, lemon juice, and vanilla extract.
05 - Pour wet ingredients into the dry mixture and stir gently just until combined; avoid overmixing.
06 - Turn dough onto a lightly floured surface and pat into a 1-inch thick round.
07 - Cut dough into 8 wedges and place them slightly apart on the prepared baking sheet.
08 - Brush the tops with a little heavy cream.
09 - Bake for 18 to 20 minutes, until golden brown and cooked through. Transfer to a wire rack to cool.
10 - Whisk powdered sugar with enough lemon juice to create a thick but pourable glaze.
11 - Drizzle the glaze over cooled scones and allow it to set before serving.

# Expert Advice:

01 -
  • They taste like a bakery visit but come together in under an hour, which is its own kind of magic.
  • The citrus glaze transforms them from simple scones into something that feels fancy enough for unexpected guests.
02 -
  • Room-temperature butter is the silent killer of scones—keep everything cold until the very last moment, and your texture will reward you.
  • Gentle handling is not a suggestion; it's the difference between tender, flaky scones and dense, disappointing ones that taste more like pound cake.
03 -
  • If you want an extra layer of richness, replace half the heavy cream with crème fraîche—it adds a subtle tang that plays beautifully with the lemon.
  • A handful of white chocolate chips stirred in after the wet ingredients combine gives you a sweeter variation that still lets the lemon lead, and it's a small change that feels surprisingly luxurious.

Go Back