Lemon Poppy Seed Scones- tender, buttery scones speckled with poppy seeds and bursting with fresh lemon flavor. The perfect treat for breakfast or brunch!
I am always up for a good scone. Some of my favorites include: strawberry, blueberry, raspberry, and cranberry orange. I also love these Lemon Poppy Seed Scones. Lemon is always a good idea!
This scone recipe is really simple, so if you haven’t made scones before, don’t be afraid. They come together in no time and taste just like the scones you get at a bakery, maybe even better.
The scones are soft, tender, buttery, and filled with crackly poppy seeds and lots of fresh lemon flavor. There is lemon zest and lemon juice in the scones, plus a sweet lemon glaze that gets drizzled over the top.
Lemon poppy seed is a classic combination (love my lemon poppy seed cookies and waffles) and the combo works SO well in these scones. I love making these scones for bridal showers, baby showers, or any special breakfast or brunch. They are just so lovely.
Lemon lovers, get excited, I know you are going to LOVE these scones!
- Sugar– you will need granulated sugar.
- Lemon– lemon zest and a little fresh lemon juice. I always zest before I juice to make it easier.
- Flour– use regular all-purpose flour.
- Poppy seeds– look for poppy seeds in the spice aisle.
- Baking powder– make sure your baking powder is fresh! I replace mine every 4 months or so.
- Salt– just a little.
- Butter– make sure you use COLD butter. To make sure it is super cold, you can cut the butter into small cubes and put it in the freezer while you prep the other ingredients.
- Heavy cream– to make the scones moist, rich, and delicious!
- Vanilla extract– because vanilla is always a good idea!
How to Make Lemon Poppy Seed Scones
- Preheat the oven and line a large baking sheet with parchment paper or a Silpat baking mat.
- In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant and well combined. This will really bring out the lemon flavor. Don’t skip this step!
- In a large bowl, whisk together the flour, sugar mixture, poppy seeds, baking powder, and salt.
- Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps.
- In a small bowl, whisk together 1 cup heavy cream, lemon juice, and vanilla extract. Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix.
- Transfer dough to a floured countertop and gently push the dough together with your hands, just until it forms a ball. Form the dough into a 1-inch circle by patting the dough and gently pressing the dough. Don’t overwork the dough. You want to work quickly so the butter doesn’t get too warm.
- Cut the scones into 8 triangles.
- Place scones on prepared baking sheet and put in the freezer for 15 to 20 minutes. This will prevent the scones from spreading when baking.
- Remove the scones from the freezer and brush with a little heavy cream.
- Bake until scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.
While the scones are cooling, make the lemon glaze.
- In a small bowl, whisk together the confectioner’s sugar, lemon juice, and heavy cream.
- Drizzle the glaze over the cooled scones. We like a lot of glaze:) You can also garnish the scones with a little lemon zest if you want to add a pop of yellow to the tops.
We rarely have to worry about storing scones because if they are in kitchen, we devour them the day they are made. They are TOO good:)
The scones really are best the day they are made, but you can keep leftover scones in an airtight container for up to 2 days on the counter. If you live in a humid climate, you can loosely cover them so they don’t get too moist in the container.
Scones do freeze well. You can freeze the scone dough, after they have been cut into triangles. Store in a freezer container or freezer bag for up to 2 months.
You can also freeze baked scones. Let the scones cool completely and freeze in a freezer container or freezer bag for up to 2 months.
More Scone Recipes
- Pumpkin Scones
- Strawberry Scones
- Blueberry Scones
- Chocolate Chip Scones
- Peach Scones
- Cranberry Orange Scones
- Lemon Cream Cheese Scones