Lemon Poppy Seed Scones are easy to make treats that are sure to make you smile all summer long! Scones can be daunting to make for beginning bakers, but these steps are easy to follow and the ingredients are simple as can be. These soft, sweet, and lemony scones are topped with the sweetest lemon glaze that makes every bite better than the last!
We love cooking with lemon during the spring and summertime! When we’re not making sweet scones, we love using lemon in savory dishes like Lemon Chicken and Lemon Linguine. Don’t forget to wash it all down with Strawberry Basil Lemonade or maybe a Lavender Latte for a touch of floral flavor!
Lemon Poppy Seed Scones
While scones are traditionally considered a breakfast item, we’d be lying if we said we didn’t sneak bites of scones all day long! They’re too good to limit to just one time of day - especially these Lemon Poppy Seed Scones.
The poppy seeds provide the best added crunch that’s delicate, but still delightfully present. Oh, and the lemon flavor? It’s positively dreamy, especially during the summer months.
Serve these homemade Lemon Poppy Seed Scones at your next brunch gathering or picnic in the park for a real treat!
How to Make Lemon Poppy Seed Scones
- Preheat the oven to 375℉, and line a large baking sheet with parchment paper. Set aside.
- Add the buttermilk, lemon zest, and lemon juice to a large liquid measuring cup. Stir together, and set aside.
- Whisk the flour, sugar, baking powder, poppy seeds, and salt together in a large mixing bowl.
- Grate the butter using the small side of a hand grater or box grater, or cut it into small cubes. Add it to the mixing bowl, and use your hands to incorporate the butter into the flour mixture until small pieces form.
- Pour in the buttermilk mixture, and stir just until the dough comes together. Make sure not to over mix.
- Divide the dough in half, and turn it out onto a floured surface. Form the dough into 2 discs about 1-inch thick.
- Cut each disc into 6 triangle-shaped pieces, and place the pieces on the prepared baking sheet. Bake for 14-16 minutes or until the edges are beginning to turn light brown.
- Meanwhile, make the lemon glaze. Place the powdered sugar in a mixing bowl, and add 1-2 tablespoons of lemon juice to start. Whisk together until desired consistency is reached. Add additional lemon juice if desired.
- Transfer the baked scones to a wire rack and let them cool completely. Once they’ve cooled, top with lemon glaze.
Tips and Variations:
- Serving a crowd? This recipe can be doubled to yield 24 scones.
- The zest and juice needed for the dough can come from the same lemon. Zest the lemon first, then cut it in half and juice it into a small bowl or cup. Take care to prevent the lemon seeds from being added. An additional lemon will be needed to get the juice for the lemon glaze.
- A lemon will yield more juice by microwaving it for 10-15 seconds, then applying pressure with your hand while rolling it on the counter.
- Alternatively, the butter can be cut into the dough by using a pastry blender or 2 forks. For this method, cut the butter into flour until small pieces about the size of peas are formed. Make sure it’s COLD!
- Scones can be garnished with a sprinkle of poppy seeds and fresh lemon zest if desired.
Storing and Reheating
Storage: Scones may be stored at room temperature in an airtight container for a day or two, but they keep best in a covered container in the fridge for 3-4 days. Keep in mind that it’s best to glaze the scones just before serving.
Reheating: Reheat unglazed scones on a baking sheet at 350℉ for 6-8 minutes or in the microwave for 10-15 seconds.
Freezing: Scones may be frozen for up to 3 months, tightly wrapped, in an airtight freezer storage bag.
Other Recipes to Try:
Recipe Card with Ingredient Amounts and Instructions
Suggested Equipment
Ingredients
Dough:
- ¾ cup buttermilk, cold
- 1 tablespoon(s) lemon zest
- 3 tablespoon(s) lemon juice
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon(s) baking powder
- 1 tablespoon(s) poppy seeds
- ½ tsp. kosher salt
- ½ cup unsalted butter, cold
Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoon(s) lemon juice, freshly squeezed
Instructions
For the Dough
- Preheat the oven to 375℉, and line a large baking sheet with parchment paper. Set aside.
- Add the buttermilk, lemon zest, and lemon juice to a large liquid measuring cup. Stir together, and set aside.¾ cup buttermilk1 tablespoon(s) lemon zest3 tablespoon(s) lemon juice
- Whisk the flour, sugar, baking powder, poppy seeds, and salt together in a large mixing bowl.2 cups all-purpose flour¼ cup granulated sugar1 tablespoon(s) baking powder1 tablespoon(s) poppy seeds½ tsp. kosher salt
- Grate the butter using the small side of a hand grater or box grater, or cut it into small cubes. Add it to the mixing bowl, and use your hands to incorporate the butter into the flour mixture until small pieces form.½ cup unsalted butter
- Pour in the buttermilk mixture, and stir just until the dough comes together. Make sure not to over mix.
- Divide the dough in half, and turn it out onto a floured surface. Form the dough into 2 discs about 1-inch thick.
- Cut each disc into 6 triangle-shaped pieces, and place the pieces on the prepared baking sheet. Bake for 14-16 minutes or until the edges are beginning to turn light brown.
For the Glaze
- Meanwhile, make the lemon glaze. Place the powdered sugar in a mixing bowl, and add 1-2 tablespoons of lemon juice to start. Whisk together until desired consistency is reached. Add additional lemon juice if desired.1 cup powdered sugar2-3 tablespoon(s) lemon juice
- Transfer the baked scones to a wire rack and let them cool completely. Once they’ve cooled, top with lemon glaze.
- Enjoy! See post for storage options.
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