Lemon Poppy Seed Scones (Printable)

Buttery scones with zesty lemon, crunchy poppy seeds, and a sweet citrus glaze, perfect for breakfast or teatime.

# 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 (from 1–2 lemons)
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

# Steps:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and sea salt in a large bowl.
03 - Cut cold cubed butter into dry ingredients using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Whisk cream, egg, lemon juice, and vanilla extract in a separate bowl until well combined.
05 - Pour wet ingredients into 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 - Slice dough into 8 wedges and place on the prepared baking sheet, spacing them slightly apart.
08 - Lightly brush the tops of each wedge with additional heavy cream.
09 - Bake for 18 to 20 minutes or until golden brown and cooked through, then transfer to a wire rack to cool.
10 - Whisk powdered sugar with enough lemon juice to create a thick yet pourable glaze.
11 - Drizzle glaze over cooled scones and allow to set before serving.

# Expert Tips:

01 -
  • They come together in under an hour and impress everyone without the stress of more complicated pastries.
  • That bright lemon and poppy seed combo hits different—it's sophisticated enough for afternoon tea but casual enough to eat with your coffee on Tuesday morning.
  • Cold butter and minimal mixing mean tender, flaky scones every single time, no special skills required.
02 -
  • Cold butter is non-negotiable; if it starts to soften, your scones will be dense instead of tender.
  • Don't overmix once the wet and dry ingredients meet—the moment you stop seeing streaks of flour, you're done.
  • Fresh lemon juice makes a real difference; bottled juice tastes flat by comparison.
03 -
  • Make the dough a few hours ahead and refrigerate it; the flavors develop and the scones bake even more evenly.
  • If you want richer flavor, swap half the heavy cream for crème fraîche—it adds a subtle tang that deepens the lemon.

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