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Lemon poppy seed scones

Lemon poppy seed scones

Sweet scones filled with lemon zest and poppy seeds. Topped off with a lemon glaze for a delicious breakfast.
Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Course Breakfast, Dessert
Cuisine American
Servings 8 people
Calories 429 kcal


  • Baking sheet
  • Silicon mat
  • spatula
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons


Lemon poppy seed scones

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter chilled and cubed
  • 2 tbsp lemon zest
  • 1 tbsp poppy seeds
  • ½ cup heavy cream
  • 2 tsp vanilla extract
  • 1 large egg

Lemon glaze

  • cup confectioner's sugar
  • 2 tbsp lemon juice fresh
  • 1 tbsp heavy cream


Lemon poppy seed scones

  • Preheat oven to 375°. Line a baking sheet with a silicon mat and set aside.
  • In a large mixing bowl, whisk the flour, granulated sugar, baking powder, salt, lemon zest, and poppy seeds.
  • Cube the cold butter pieces and add to bowl. With a pastry cutter, cut the butter into flour mixture until the mixture resembles coarse sand. Put in fridge while mixing wet ingredients together.
  • In a small bowl, whisk the heavy cream, egg, and vanilla. Take dry ingredients out of the fridge and pour wet mixture over dry and mix until all the mixture is moistened.
  • Transfer the dough to a lightly floured surface and mix only until combined. If too wet add more flour, if too dry add more heavy cream. Shape dough into an 8 inch disk.
  • Cut dough into 8 even wedges. Place on baking sheet and put in the fridge for 15 more minutes. Bake for 20-22 minutes or until the edges are golden brown. Cool completely before glaze.

Lemon glaze

  • In a medium mixing bowl, whisk together the confectioner's sugar, lemon juice, and heavy until your get your desired glaze consistency (ribbon should form when drizzled off of whisk back into bowl).
  • Drizzle over scones or dip each scone into lemon glaze when cooled. Allow the glaze to harden before serving (15 minutes).


Serving: 8peopleCalories: 429kcalCarbohydrates: 61gProtein: 5gFat: 19gSaturated Fat: 11gTrans Fat: 1gCholesterol: 77mgSodium: 296mgPotassium: 75mgFiber: 1gSugar: 35gVitamin A: 635IUVitamin C: 3mgCalcium: 115mgIron: 2mg
Keyword Lemon, poppy seeds, breakfast
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