Lemon Poppy Seed Scones

Last spring, my neighbor dropped off a bag of lemons from her tree, and I spent the whole weekend figuring out what to do with them. These scones were the happy accident that happened when I ran out of oranges for my usual recipe. Now they are the first thing I bake whenever the kitchen needs cheering up.

My sister requested these for her baby shower, and I made six batches in two days. By the third batch, I had stopped measuring the poppy seeds exactly and started going by instinct. Every single one disappeared before the party even ended.

Ingredients

• 2 cups all purpose flour: The foundation of tender scones that hold together without being tough
• 1/3 cup granulated sugar: Just enough sweetness to let the lemon shine without overpowering
• 1 tablespoon poppy seeds: These tiny seeds add a subtle nutty crunch in every bite
• 2 teaspoons baking powder: Essential for the tall rise that makes bakery style scones
• 1/2 teaspoon baking soda: Works with the acidic lemon juice for extra lift
• 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors
• Zest of 2 lemons: The oils in the zest carry the real lemon flavor more than juice alone
• 1/2 cup cold unsalted butter cubed: Cold butter creates those flaky layers that make scones special
• 2/3 cup cold heavy cream: The richness that makes these tender instead of dry
• 1 large egg: Provides structure while keeping the crumb soft
• 2 tablespoons fresh lemon juice: Bright acid that cuts through the butter
• 1 teaspoon vanilla extract: Rounds out the citrus with warm depth
• 1 cup powdered sugar: Creates the sweet tangy glaze that makes them irresistible
• 2-3 tablespoons fresh lemon juice: Adjust this to get the glaze to your preferred drizzling consistency

Instructions

Preheat and prepare:

Heat your oven to 400°F and line a baking sheet with parchment paper so nothing sticks

Mix the dry ingredients:

Whisk together the flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest until everything is evenly distributed

Cut in the butter:

Work the cold butter into the flour mixture with a pastry cutter or your fingers until it looks like coarse crumbs with some pea sized pieces remaining

Whisk the wet ingredients:

Combine the heavy cream, egg, lemon juice, and vanilla extract in a separate bowl until smooth

Bring the dough together:

Pour the wet mixture into the dry ingredients and stir gently just until the flour disappears

Shape the scones:

Turn the dough onto a floured surface, pat it into a 1 inch thick circle, and cut into 8 wedges

Brush and bake:

Arrange the wedges on your prepared sheet, brush the tops with extra cream, and bake for 16 to 18 minutes until golden brown

Make the glaze:

Whisk powdered sugar with lemon juice until smooth and drizzle it over the cooled scones

Save

My friend Sarah said these reminded her of the scones her grandmother used to make on Sunday mornings. That kind of memory is exactly why I keep baking.

Working With Lemon Zest

Grate the lemons before you juice them so you do not lose any of those precious oils. Microplane graters work best for getting the zest without the bitter white pith underneath.

Getting The Right Glaze Consistency

Start with 2 tablespoons of lemon juice and add more only if the glaze is too thick to drizzle. It should flow slowly off a spoon but not be so thin that it runs right off the scones.

Storage And Serving Suggestions

These scones are truly at their absolute best the same day they are baked when the exterior is still slightly crisp. If you must keep them longer, store in an airtight container and warm gently before serving.

• Freeze unbaked wedges on a parchment lined sheet before transferring to a bag
• Add a drop more lemon juice to the glaze if it thickens while you are working
• Serve with clotted cream and extra lemon curd for an especially indulgent treat

Save

There is something joyful about cutting into a warm scone and seeing that steam rise. I hope these brighten your kitchen the way they have mine.

Recipe FAQs

→ How can I enhance the lemon flavor in the scones?

For a stronger citrus kick, add extra lemon zest to the dough or increase the amount of lemon juice in the glaze for an added bright tang.

→ What’s the best way to ensure flaky scones?

Keep the butter cold and cut it into the dry ingredients until coarse crumbs form. This creates pockets of fat that melt during baking, giving a tender, flaky texture.

→ Can I substitute other citrus fruits for lemon?

Yes, orange zest and juice work well for a sweeter, less tart alternative, providing a different but delicious flavor profile.

→ How do I prevent the scones from becoming tough?

Mix the wet and dry ingredients just until combined and avoid overworking the dough when shaping to maintain a tender crumb.

→ What are the ideal baking conditions for these scones?

Bake at 400°F (200°C) on a parchment-lined sheet until golden brown, about 16 to 18 minutes. This high heat ensures a crisp exterior and soft interior.