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Home » Breads » Quick Breads » Lemon Poppy Seed Scones

Lemon Poppy Seed Scones

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These bakery-style lemon poppy seed scones are tender, flaky, and easy to make. They are perfect for a weekend treat or a delightful addition to any brunch menu. The refreshing zing of lemon, combined with the subtle crunch of poppy seeds is a match made in heaven. 

A poppyseed lemon scone on a plate with a spoonful of lemon curd and a tea cup in the background.

❤️ Here is Why This Recipe Works

  • The poppy seeds add a slightly nutty flavor that complements the zesty lemon flavor.
  • The scones are lightly sweetened, making them the perfect treat without being overly indulgent. 
  • These scones come together quickly and easily with minimal ingredients, making them ideal for busy mornings or last-minute baking.

A stack of poppy seed scones on a plate.

The Ingredients

Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details. 

  • Flour. All purpose flour works great for scone recipes. If you want a more delicate scone, you can use cake flour.
  • Sugar. Use granulated sugar in the scones and confectioners sugar in the glaze
  • Baking powder.
  • Poppy seeds. The poppy seeds add a fun, crunchy texture, and a very slight nutty flavor. 
  • Salt.
  • Lemon. You will use the zest and the juice of one lemon. You can substitute with a lime or part of a grapefruit.
  • Butter. Keep the butter chilled.
  • Buttermilk. Full fat buttermilk works best in this recipe, but reduced fat also works. You can substitute the buttermilk with heavy cream.
  • Egg. The egg helps bind the ingredients and adds a rich flavor. For this recipe, keep the egg cold.
  • Lemon extract or lemon oil. You can use either extract or lemon oil to give the scones a more vibrant lemony flavor.

Ingredients for poppyseed scones: Butter, poppyseeds, lemon, lemon oil, sugar, flour, egg, buttermilk.

?‍? How to Make It

Here is a brief overview to get an idea of what to expect with the recipe.

Scroll down to the printable recipe card for all the details.

  1. Add the dry ingredients and lemon zest to a large bowl. Cut the cold butter into the flour mixture until it looks like damp sand with pea sized lumps. 
  2. Combine the buttermilk, egg, and lemon extract in a small dish then add it to the dry mixture. Use a wide spatula to fold the mixture just until combined. If the mixture looks dry and crumbly, add 1 tablespoon of buttermilk at a time until there is no more dry flour into the flour.
  3. Transfer the dough to a lightly floured surface and divide in half. Create two round disks about 6 inches in diameter. 
  4. Use a sharp knife to slice each disk into eight triangular wedges, then place them in the freezer for about 20 to 30 minutes (this will help them hold their shape and prevent them from getting too flat when they bake).
  5. Place the scones on the prepared baking sheet and bake until golden brown. Mix the ingredients for the glaze in a small bowl then drizzle it over the top of the scones. The fresh lemon juice adds a bright flavor to the glaze. 

More Easy Quick Bread Recipes

Tips for Success

  1. Use cold butter: Make sure your butter is cold before cutting it into the flour mixture. This helps create those flaky layers that make scones so delightful. You can even try grating frozen butter to make it easier to incorporate into the dry ingredients.
  2. Don’t overmix the dough: When combining the wet and dry ingredients, be gentle and avoid overmixing. Overworking the dough can result in tough scones. Mix just until the ingredients are combined, and the dough comes together.
  3. Chill before baking: Chilling the shaped scones in the freezer before baking helps them maintain their shape and rise beautifully in the oven. It also helps to create a flakier texture, as the cold butter will release steam during baking, creating pockets of air.
  4. Adjust the flour or buttermilk if necessary. The dough should be slightly moist but not overly wet or sticky. If the dough is too dry and crumbly, add a tablespoon of buttermilk at a time until it comes together.

    Conversely, if the dough is too wet, add a tablespoon of flour at a time until it becomes manageable. The final texture should be moist enough for dough to stick together when you push it into a ball.
  5. For more lemon flavor, rub the lemon zest and sugar together between your hands. The lemon oils will get released into the sugar and give the scones a bright, fresh lemon flavor. 

Drizzling lemon glaze over scones.

✅ Substitutions and Variations

Orange poppy seed scones: For a different citrus twist, replace the lemon zest with orange zest, and use freshly squeezed orange juice when you make the icing. The orange flavor pairs just as well with the poppy seeds.

Gluten-free lemon poppy seed scones: To make gluten-free scones, substitute the all-purpose flour with an all-purpose gluten-free flour blend. Be sure to choose a blend that contains xanthan gum or add 1/4 teaspoon of xanthan gum per cup of flour to help with the texture and binding.

Lemon blueberry poppy seed scones: Add 1 cup of fresh or frozen blueberries to the dough for a fruity variation. Be gentle when mixing in the blueberries to avoid breaking them and bleeding the color into the dough.

?️ Serving Suggestions

Lemon poppy seed scones are delightful and perfect for any occasion, whether a casual brunch, afternoon tea, or a cozy breakfast at home.

While these scones are delicious on their own, you can elevate them by adding a dollop of lemon curd or strawberry rhubarb jam. Here are a few more ideas to serve with scones:

Several scones on a white counter with yellow and white flowers scattered around.

⏲ Storage and Reheating

At room temp: Allow the scones to cool completely on a wire rack, then place them in an airtight container. You can store them for two days at room temperature. 

In the freezer: Store leftover scones in the freezer in an airtight container for three months. Let them thaw at room temperature for 2-3 hours.

To reheat: You can reheat the scones by zapping them in the microwave in 5 to 10-second bursts. Optionally, pop them in the oven or an air fryer at 300°F for 2 to 5 minutes. 

? More Quick Bread Recipes 

If you love these lemon poppy seed scones, you’ll be delighted by our collection of quick bread recipes. Here are a few recipes you may want to try. 

Frequently Asked Questions

What is the secret to high scones?

The key to high rising scones is using cold butter and chilling the shaped scones before baking. Cold butter ensures that it will release steam during baking, creating air pockets that will help the scones rise. The scones will also rise higher if you place them close to each other as they bake because they will have less room to spread out.

Can I freeze scone dough?

Yes, you can freeze scone dough. After forming the dough into triangles or rounds, freeze them until solid. Transfer the frozen scones to an airtight container or freezer bag and store in the freezer for up to 3 months. When ready to bake, let them thaw slightly before baking as directed. 

These lemon poppyseed scones are delightful served warm from the oven with a dollop of butter or a drizzle of honey. 

⭐️ Helpful Tools

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? More Recipes You Will Love:

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This rosemary lemon cake is perfect for a tea time treat or a weekend dessert. It’s light and tender with hints of rosemary and lemon zest.

This lemon icebox cake is an easy no-bake treat that’s perfect for summertime entertaining or just when you’re craving a sweet citrus treat.

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A lemon poppy seeds scone with a dollop of lemon curd on top.

Lemon Poppy Seed Scones

These lemon poppy seed scones are bakery-style treats that are incredibly tender and flaky. They are easy to make and perfect for any breakfast or brunch spread. The bright citrus flavor pairs perfectly with the nutty poppy seeds, making these scones a crowd-pleaser.
5 from 15 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 16 scones
Calories: 190kcal
Author: Pat Nyswonger

Ingredients

  • 3 cups all purpose flour 360 grams
  • ½ cup sugar
  • 4 teaspoons baking powder
  • 1 tablespoon poppy seeds
  • ¾ teaspoon salt
  • zest of one lemon
  • 8 tablespoons butter chilled
  • ¾ cup buttermilk
  • 1 egg
  • ½ teaspoon lemon extract or lemon oil

Glaze

  • ¾ cup confectioners sugar
  • 2 to 3 tablespoons lemon juice

Instructions

  • Add the flour, sugar, baking powder, poppy seeds, salt, and lemon zest to a large bowl.Add the cold butter and use a pastry cutter or your hands to crumble the mixture until it looks like damp sand with pea sized lumps. 
  • Combine the buttermilk, egg, and lemon extract in a small dish. Add the wet ingredients to the flour mixture, then use a wide spatula to fold the mixture just until combined. If the mixture looks dry and crumbly, add 1 tablespoon of buttermilk at a time until there is no more dry flour. 
  • Transfer the mixture to the counter and divide the dough in half. Create two round disks about 6-inches in diameter. 
  • Slice each disk into 8 triangular wedges and transfer to a baking sheet spacing them 1 to 2 inches apart. Place the scones in the freezer for about 20 to 30 minutes (this will help them hold their shape and prevent them from getting too flat when they bake).
  • Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  • Bake for 12 to 14 minutes or until golden brown. Transfer to a cooling rack and let them cool for 10 to 15 minutes. 

For the Icing

  • Whisk the confectioner's sugar and lemon juice in a small dish, then drizzle over the top of the scones. The icing will set after about 10 minutes. 

Notes

  • Using a pastry blender or fork to cut the butter into the flour will help keep the dough cold. If you use your fingers to blend the dough, make sure you do not overwork the dough. Your hands can warm the dough up, and then the texture will not be as tender.
  • We used one half-sheet pan to bake all the scones on one pan. You can use two smaller sheet pans and rotate the pans halfway through the baking time.
  • If you want larger scones, slice the dough into 12 triangles. For larger scones, you will need to increase the bake time by 2 to 4 minutes.

Nutrition

Serving: 1g | Calories: 190kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Sugar: 3g

Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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Recipe Rating




Laura

Wednesday 1st of February 2023

Hi, I just saw buttermilk in the body of the recipe. Thank you.

Pat Nyswonger

Wednesday 1st of February 2023

Thank you, Laura....I fixed it :)

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