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Lemon Poppy Seed Scones Recipe

Lemon Poppy Seed Scones with glaze.

If you have a specialty bakery in your neighborhood, you may have seen lovely trays of scones of all kinds in their cases. Scones are a sort of cross between a biscuit and a muffin. They have multiple fruit flavors, like a muffin, but they have a texture that is closer to a biscuit. Scones are delicious baked goods that are not too sweet or filling.

Lemon Poppy Seed Scones with glaze.

Lemon Poppy Seed Scones

April Freeman
Soft, tender, and lightly sweetened, our recipe for Lemon Poppy Seed Scones is a perfect choice for breakfast or as an accompaniment for afternoon tea. They are light and delicate with the satisfying crunch of poppy seeds and the tangy sweetness of a lemon glaze.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine American
Servings 10 Scones


  • Oven
  • parchment paper
  • Large bowl
  • Whisk
  • Wire Rack


Ingredients For the Scones

  • 1 cup heavy cream, cold
  • 8 tbsps butter, very cold
  • tbsps poppy seeds
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 6 tbsps sugar
  • 1 tbsp cornstarch
  • Zest of a lemon
  • 1 tbsp milk

Ingredients For the Glaze

  • 2 cups powdered sugar
  • 3 or 4 tbsp milk or heavy cream
  • 1 tbsp lemon juice
  • Extra poppy seeds for garnish


  • Turn the oven on to 400 degrees to preheat. Line a baking sheet with parchment paper and position your oven rack in the center of the oven.
  • In a large bowl, stir together the flour, poppy seeds, baking powder, baking soda, salt, cornstarch, and sugar. Add the lemon zest and stir well.
    Lemon zest with sugar and flour.
  • Take the butter and cut it into slices, and then cut the slices into chunks. Work quickly to keep the butter as cold as possible. Use a pastry blender to cut the butter into the dry ingredients. Add the cold cream and stir gently, just until the dough begins to stick together. Do not over mix.
    Dough with butter on a bowl.
  • Press the dough into a ball and then gently turn it out onto a lightly floured surface. Working gently, press the ball with your hands to make a disc that is about 8 or 9 inches in diameter. Cut the disc into 8 or 10 wedges. Gently, use a spatula to transfer the scone wedges to your prepared baking sheet, spacing them about two inches apart. Brush the scones lightly with 1 tablespoon of milk.
    Uncooked scones on a baking pan.
  • Slide the scones into the fridge to chill for about 15 to 20 minutes.
  • Put the scones into the oven and bake them for 12 to 15 minutes. They should be a light golden brown color. If they are not, return them to the oven and check them again in 2 minutes.
  • When the scones are fully baked, remove them from the oven and transfer them to a wire rack to cool.
    Cooked scones on a Wire Rack.
  • While the scones are in the oven, you can create the lemon glaze. To a small bowl, add the lemon juice, milk (or heavy cream), and powdered sugar. Use a wire whisk to blend these together. This mixture should make a smooth glaze. You do not want it to be too thick or too thin. If your mixture is too runny, add a bit more powdered sugar a little at a time. If it is too gloppy, add another small spoonful of liquid.
    Mixture of flour with whisk.
  • When the scones are cool, take the wire rack on which the scones have cooled and place it on the baking sheet that you used previously for baking. Drizzle the glaze over the scones and allow the extra glaze to drip off of the scones onto the baking sheet.
  • Use the extra poppy seeds and sprinkle them over the tops of the scones. Wait about 5 to 10 minutes to allow the glaze to set before serving. Store leftovers in a container with a loose-fitting lid for up to three days.


You do not have to go to the bakery to get a good scone. You, too, can learn to make delicious scones in your own kitchen. You can make them in all kinds of flavors, and by adding nuts and seeds, you can offer them in various textures too.
To get really good at making scones, you may need a bit of practice. If your first batch of scones turns out a bit tough, it is no big deal. Next time, they will be a bit better. When you bake scones, you have to have a gentle touch. Beating scones or handling the dough roughly is what makes the scones tougher. When you add the heavy cream, only stir the dough until the flour is moistened and the dough just starts to come together. When you turn the dough out onto the floured surface, handle it gently, just pressing it together rather than kneading the dough.
Also, one thing that makes great scones is having ingredients that are very cold. Chill your butter and your cream. Additionally, if you are working in a warm kitchen, you may want to chill the other ingredients too. Work quickly and if the butter in the dough starts to soften, pop the bowl in the refrigerator for a few moments to chill again.
Keyword Lemon Poppy Seed Scones, Lemon Poppy Seed Scones Recipe, Seed Scones Recipe

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