Lemon Poppyseed Scones

Lemon Poppyseed Scones are a homemade breakfast favorite that brings bright citrus flavor and just the right crunch from poppyseeds into every bite. This easy recipe makes perfectly tender scones topped with a lemon glaze that adds a sweet finishing touch and makes them feel special enough for brunch but simple enough for any morning.

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.

With years of experience cooking at home for my family and in professional kitchens, I have tested and refined this Lemon Poppyseed Scones recipe to make sure it turns out right every time. My family has sampled many batches along the way (without much complaining!), helping me perfect the balance of lemon flavor and tender texture. This recipe reflects my focus on reliable, from scratch recipes that use simple ingredients and clear steps. Giving you dependable results you can feel confident baking and sharing.

Lemon Poppyseed Scones Recipe Ingredients

• Unbleached All Purpose Flour
• White Sugar
• Baking Powder
• Salt
• Salted Butter
• Milk
• Pure Vanilla Extract
• Lemon
• Poppyseeds
• Powdered Sugar

How to Make Lemon Poppy Seed Scones

1. First, preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl combine the all purpose flour, granulated sugar, baking powder, and salt. Give it a good whisk.
3. Next, cut in the cold cubed butter with a pastry blender, fork, or your hands until it resembles course crumbs.

Expert Tip: You can also use the new pastry beater attachment for the Kitchen Aid stand mixer. Switch to the paddle attachment once the butter is cut in. Or you can use the dough blade in a food processor. It makes the scones even easier to make!

4. Now add the milk, vanilla extract, lemon zest, lemon juice and poppyseeds. Stir until the dough starts to come together.
5. Using your hands press the dough into a rough ball and place on prepared baking sheet.

6. Fold the dough a few times until it has all come together, then form into an 8 inch circle about 1 inch thick.
7. Cut the dough into 8 even triangles with a dough cutter, pizza cutter or knife, and then arrange on baking sheet 2 inches apart from each other.

8. Bake scones on center rack for 14-16 minutes until bottoms are golden brown and sides look set.
9. Let cool on pan or wire rack before glazing.

How to Make Lemon Glaze

1. In a small bowl whisk together the powdered sugar, lemon juice and 1-2 teaspoons of water until it reaches your desired consistency.
2. Drizzle over the top of the scones and let it drip down the sides. Use an offset spatula to spread it out evenly if you prefer that instead.
3. Let scones sit until the glaze has set. At least an hour.

If you love lemon poppyseed treats, be sure to try a few of my other favorites too. Lemon Poppy Seed Cookies and Meyer Lemon Poppy Seed Muffins are both packed with bright citrus flavor and that classic poppyseed crunch you cannot get enough of.

Storing Lemon Poppyseed Scones

Storing: Store the scones in an airtight container at room temperature for 3-4 days. Place between layers of wax paper if you need to stack them.

Freezing: You can freeze them with or without the icing. I prefer without so the icing doesn't get cracked or melt when thawing. Place them in a freezer safe air tight container or zip top bag. Label, date and freeze. These scones will last in the freezer for 3-4 months.

Thawing: To thaw the scones, take out 15 minutes before needing them or take out the night before and let thaw covered on counter. You can glaze them quick if needed or serve them without the glaze. They're delicious both ways!

Make Ahead: You can prepare these scones 2-3 days in advance. Prepare the scones up until you cut them. Then arrange on baking sheet or put in airtight container. If using baking sheet cover it with plastic wrap then store scones in the fridge. When ready to bake, follow instructions on recipe card.

Tips for Lemon Poppyseed Scones

• Gather all the ingredients before you start preparing the recipe. It is so much easier to bake when all the ingredients are ready.
• Read the recipe from start to finish before you start baking. I am speaking from experience.
• Fluff your flour before measuring. Flour can become packed and won't measure accurately which can make the scone dry and the dough hard to work with. Fluff it a few times with the measuring cup or use a whisk right in your flour container. Then measure and level off the flour.
• Use cold ingredients. Cold or even grated frozen butter using the large holes of a box grater and cold milk helps create the flaky tender crumb scones are known for.
• Use your hands, pastry blender or the new pastry beater for the kitchen aid stand mixer to cut the butter into the flour, leaving sheets or clumps of butter. You should still be able to see pea sized or sheets of butter.
• Work quickly once the butter has been cut in. The butter needs to be as cold as possible when it goes into the oven, that is what creates the flakiness of the scone. If you feel the dough has become to warm you can chill the pan of scones in fridge for 15-20 minutes before baking.
• Do not over work the dough. Fold the dough until it comes together. This will create layers helping the scone to stay tender and flakey and prevent it from becoming too dry.
• Do not saw the scones when slicing. Use one smooth cut to slice the scones into 8 triangles. Using a sawing motion can make the scones fall apart.
• Make these scones ahead of time and keep them covered with plastic wrap and chilled in the fridge until ready to bake. Prepared scones will last 2-3 days in the fridge.

More Scone Recipes:

• Apple Cinnamon Scones
• Chocolate Scones
• Blueberry Scones
• Cinnamon Scones
• Banana Scones
• Chocolate Chip Scones
• Cranberry Scones
• Pumpkin Chocolate Chip Scones