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.

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.
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.
Transfer the dough to a lightly floured surface and divide in half. Create two round disks about 6 inches in diameter.
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).
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.

Blending cold butter into flour mixture for scones.

Blending buttermilk and egg mixture into the flour mixture.

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Tips for Success

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.
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.
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.
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.
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.

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:

Top with clotted cream, preserved lemon butter, or whipped cream.
Serve with fig jam, or peach preserves.
Spread with seed and nut butter, granola Butter
Enjoy as the perfect side to egg dishes like baked eggs or smoked salmon eggs benedict.
Afternoon Tea: Arrange a selection of lemon poppyseed scones and sourdough blueberry scones on a tiered serving tray alongside other tea-time treats like lavender Madeliene cookies, finger sandwiches, cucumber shrimp bites, and a fresh fruit salad. It’s perfect for hosting an elegant afternoon tea party.

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.

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

More Recipes You Will Love:

Our lemon lavender cake has a light floral lavender flavor that complements the tangy lemon curd filling. It gets topped with an Italian meringue buttercream that is rich and creamy.

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

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Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: 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.