Table of Contents
  1. Why this recipe works.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other baking recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Lemon Poppy Seed Scones Recipe

If you’re looking for an all-purpose scone that delivers amazing flavor every time, then these lemon poppy seed scones are the answer. With both lemon zest and juice in the scone, the citrus flavor is super delicious without being too tart. Whether it’s for breakfast, brunch, or dessert, these will hit the spot and be everything you want!

Why this recipe works.

When talking about scones, it is important to understand they are different depending on where you live. In the United States, a scone is flaky, slightly crumbly, and sweet. The scones will often have a glaze and are closer to a desert. In the United Kingdom, a scone is closer to an American biscuit, richer and dense. In Britain, a scone is served with cream and jam. These are American scones. Sweet, light, and flaky. This recipe takes the fear away from having a boring and dry scone. The flavor is the classic marriage of lemon and poppy seed. The lemon zest is mixed with sugar to bring out all the essential oils for a deeper lemon flavor. The result is a scone that is a great stand-alone treat or can be used with all the summer berries that will be in season.

Round white platter with lemon poppy seed scones glazed with icing all on white marble surface.

Everything you’ll need to make this recipe.

  • Lemon zest is where a lot of the bright lemon flavor is stored. Make sure to use organic lemons and wash well before testing.
  • Baking powder is used for leavening the scones and giving them a lighter texture.
  • Buttermilk provides a rich tangy flavor and is the acidic element needed to work with the baking powder and give rise to the scones.
  • Lemon juice is used in both the scones and the glaze. The lemon juice will give a pronounced lemon flavor to the glaze.
White marble surface filled with all ingredients needed to prepare lemon poppy seed scones including flour, lemon, butter, egg, salt, sugar, poppy seeds, and more.

Here’s how to make this recipe.

  1. Mix together the lemon zest and sugar. In a large bowl, add the lemon zest and white granulated sugar. Using a spoon or hands, combine the zest with the sugar until it resembles a wet, sandy mixture. The sugar works as an abrasive to break down the zest, creating a uniform sugar mixture.
  1. Mix the dry ingredients. To the sugar and zest mixture, add the flour, salt, baking powder, and poppy seeds. Whisk everything together until well incorporated.
  1. Mix together the butter and wet ingredients. In a separate bowl, mix together the buttermilk, egg, and lemon juice. Whisk the wet ingredients together to ensure the egg is thoroughly combined, and then set it aside. To the dry ingredients, add the cubed butter. Using your hands, mix the pieces of butter into the dry ingredients, pressing to smash the butter. Continue to break down the butter until the dough forms a clump when a fist is made but easily falls apart when disturbed. Pour in the buttermilk mixture and mix the wet and dry ingredients together until just combined.
  1. Shape the scones. Sprinkle a small amount of flour onto your work surface. Then empty the dough onto your surface and fold it repeatedly, shaping it into a 6-inch round circle. Slice the circle into quarters and then each quarter in half once more. This will form eight scones. Place the scones on a parchment-lined baking sheet. Brush the top of each scone with buttermilk and sprinkle with turbinado sugar.
  1. Bake the scones and glaze. Place the scones in the preheated 400°F oven and bake for 20 to 25 minutes until golden on top. Once fully baked, remove the scones from the oven and let them cool slightly. To prepare the glaze, combine the powdered sugar and lemon juice. Whisk together, adjusting for the desired thickness. Then drizzle the glaze on top of the scones.

These pro tips will make this recipe a success.

  • Since the zest of the lemon is being incorporated into the batter, always aim to purchase organic lemons. Being zesting, wash the lemons to remove any impurities on the surface. If your lemons seem to have a wax coating, boil them quickly in water and scrub them.
  • To create a light texture to the scone’s batter, make sure not to compact your flour when measuring. Simply use a scoop to pour the flour into your measuring cup rather than using the measuring cup to scoop into the flour. Level off the top of the measuring cup filled with flour, making sure not to press down and compact the flour.
  • Right before the scones are ready to shape, the dough should be a shaggy texture. Do not let that scare you. The dough should stick together when pressed together, but it will be able to be crumbled apart easily. This is the dough texture that you’re aiming for with these scones.
  • When placing the scones on the baking sheet, make sure to give each scone plenty of space. During baking, the scones may spread and may run into each other if they are too close together. If this does occur, they can usually be sliced apart once fully baked.
Hand holding a lemon poppy seed scone drizzled with white glaze with rest of scones sitting on white platter below.

Frequently asked questions about this recipe.

Are the poppy seeds essential for this recipe, or can they be left out?

The poppy seeds add a slight flavor but can be omitted with no major changes.

Can these scones be formed into any shape desired?

Yes, the dough can be rolled out and cut with a biscuit cutter into round shapes. But be warned that intricate cutters will not keep their shape while baking.

What is a good way to serve these scones?

These scones are perfect on their own. They are also great to use as a carrier for macerated fresh berries and cream.

Can the scones be baked and then frozen for future consumption?

Yes, these store in the freezer very well. Pack in an airtight container and freeze for 3 to 4 months.

Watch how to make this recipe.

More lemon recipes

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

Lemon poppy seed scone drizzled with white glaze sitting on round white serving platter with more scones all around.

Lemon Poppy Seed Scones

5 from 6 votes
If you’re looking for an all-purpose scone that delivers amazing flavor every time, then these lemon poppy seed scones are the answer. With both lemon zest and juice in the scone, the citrus flavor is super delicious without being too tart. Whether it’s for breakfast, brunch, or dessert, these will hit the spot and be everything you want!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 scones

Ingredients

  • 2 tbsp lemon zest
  • ½ cup white granulated sugar
  • 2 cups all-purpose flour
  • ½ tsp kosher salt
  • 1 tbsp baking powder
  • 1 tbsp poppy seeds
  • ½ cup buttermilk
  • 1 large egg
  • 2 tbsp lemon juice (about ½ of a lemon)
  • 8 tbsp unsalted butter cubed
  • 2 tbsp raw sugar (for sprinkling)

For the glaze

  • ½ cup powdered sugar
  • 2 tbsp lemon juice

Instructions
 

  • Preheat the oven to 400°F. Have a parchment-lined baking sheet ready and set it aside.
  • In a large bowl, combine the lemon zest and sugar. Work the two together until the mixture resembles wet sand, 1 minute. Add the flour, salt, baking powder, and poppy seeds, and mix together. Add the cold pieces of cubed butter and toss with the flour mixture. Press pieces of butter between thumb and forefinger until the butter is worked into the flour with irregularly-sized pieces no bigger than a pea.
    2 tbsp lemon zest, ½ cup white granulated sugar, 2 cups all-purpose flour, ½ tsp kosher salt, 1 tbsp baking powder, 1 tbsp poppy seeds, 8 tbsp unsalted butter
  • In a separate bowl, combine the buttermilk, egg, and lemon juice. Beat until the egg is smooth, then add it to the dry ingredients. Using a fork, mix the scones together to form a wet and shaggy dough.
    ½ cup buttermilk, 1 large egg, 2 tbsp lemon juice (about ½ of a lemon)
  • Pour the shaggy dough onto a well-floured surface and, with well-floured hands, knead it a few times until it comes together as a cohesive dough. Pat the dough into a 6-inch round disk. Cut the disk into eight equal triangles and place each scone on the parchment-lined baking sheet. Brush the tops of the scones with buttermilk and sprinkle with the raw sugar.
    2 tbsp raw sugar (for sprinkling)
  • Place the scones in the preheated 400℉ oven and bake until they are golden on top, 20-25 minutes. Once baked, remove the scones from the oven and cool.
  • In a small bowl, combine the powdered sugar and lemon juice. Whisk until smooth. Once the scones are cooled, drizzle the tops with the glaze and serve.
    ½ cup powdered sugar, 2 tbsp lemon juice

Notes

  • Since the zest of the lemon is being incorporated into the batter, always aim to purchase organic lemons. Being zesting, wash the lemons to remove any impurities on the surface. If your lemons seem to have a wax coating, boil them quickly in water and scrub them.
  • To create a light texture to the scone’s batter, make sure not to compact your flour when measuring. Simply use a scoop to pour the flour into your measuring cup rather than using the measuring cup to scoop into the flour. Level off the top of the measuring cup filled with flour, making sure not to press down and compact the flour.
  • Right before the scones are ready to shape, the dough should be a shaggy texture. Do not let that scare you. The dough should stick together when pressed together, but it will be able to be crumbled apart easily. This is the dough texture that you’re aiming for with these scones.
  • When placing the scones on the baking sheet, make sure to give each scone plenty of space. During baking, the scones may spread and may run into each other if they are too close together. If this does occur, they can usually be sliced apart once fully baked.

Nutrition

Serving: 1sconeCalories: 330kcal
Course Dessert
Cuisine American
Difficulty Easy
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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6 Comments

  1. 5 stars
    Delicious!!!!! Easy to make. Love that you have a slide for portions.
    Thank you for sharing your recipes.

  2. 5 stars
    Five stars for taste! I found these to be a bit wet and too buttery; I didn’t get the rise I was hoping for.

    I live at altitude (5404 feet) and some of my other scones have spread too much due to the butter amount. Next time I will decrease the butter by 1-2 tbls and add 1-2 tbls of flour. I hope I get the rise you did in your video.

    I love lemon and these did not disapp

  3. 5 stars
    Thank you for this recipe. I tried many scone recipes much to my dismay. I followed your video, and they turned out picture perfect. I also enjoy your landscaping tips, as well as your flair for design. I’m a faithful follower.

  4. Your lemon poppyseed scones look delicious. Please will you convert your measurements into metric.
    I’m not sure if your tablespoon is the same size as mine and the same as your cup size
    Thanx for the recipes

  5. 5 stars
    Made this recipe. They taste yummy but mine spread out more than yours, not as high. The only difference is I didn’t have buttermilk so substituted milk and white vinegar to make 1/2 cup buttermilk. Otherwise what do u think caused them to spread? Still taste very good though.

  6. 5 stars
    These scones are SO good!! My family devoured them, I will definitely be making them again soon. Great flavor, great texture, they’re going to become my go-to scone. Thanks Kaleb!