Lemon Poppy Seed Scones (Printable)

Tender, buttery scones bursting with lemon zest and poppy seeds, finished with a sweet citrus glaze.

# What's Needed:

→ 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 cold unsalted butter, 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

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt.
03 - Add cold cubed butter and blend into the dry mixture using a pastry cutter or fingertips until coarse crumbs form.
04 - In a separate bowl, whisk heavy cream, egg, lemon juice, and vanilla extract until combined.
05 - Pour wet ingredients into the dry components. Stir gently just until integrated, avoiding overmixing.
06 - Turn dough onto a lightly floured surface and pat into a 1-inch thick round.
07 - Slice the dough into 8 wedges and space them evenly on the prepared baking sheet.
08 - Brush the tops of the wedges with a little heavy cream.
09 - Bake for 18 to 20 minutes until golden brown and fully cooked. Transfer to a wire rack to cool.
10 - Whisk powdered sugar with enough lemon juice to achieve a thick yet pourable consistency.
11 - Drizzle the glaze over the cooled scones and allow it to set before serving.

# Tips for Success:

01 -
  • They come together in less than an hour and taste like you spent half the day on them.
  • The citrus keeps things from feeling heavy, so you can actually eat more than one without guilt.
  • Cold butter and a gentle hand make them tender every single time, no special equipment needed.
02 -
  • Keep everything as cold as possible—warm dough makes dense, tough scones, so chill your bowl and even your hands if your kitchen is hot.
  • Fresh lemon juice and zest make all the difference; bottled or dried versions won't give you that bright, living flavor.
  • The glaze should be thick enough to coat a spoon but still drip slowly—too thin and it runs off, too thick and it looks clumpy.
03 -
  • If your kitchen is warm, chill your mixing bowl and even your flour before you start—this keeps the butter from softening and disappearing into the dough.
  • Don't cut the scones with a serrated knife; use a sharp, clean knife or a bench scraper to avoid squishing the dough and creating tough edges.

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