Lemon Poppy Seed Scones

These Lemon Poppy Seed Scones will make a fabulous addition to your special brunch menu. Serve them slathered with blueberry preserves, lemon curd or whipped cream for a classic coffee or hot tea pairing.

Easy Lemon Poppy Seed Scones Recipe

My love affair with scones started young. I can vividly remember my first “real” tea party and the spread of savory and sweet treats prepared to enjoy. I was struck by the variety, as well as the dainty sizes of many of the finger sandwiches and dessert tarts. Cute little pimiento cheese and cucumber sandwiches and tiny bite size pecan pie mini muffins as well as coffee cakes and doughnuts. In my world, it was a literal feast. Scones in many flavors were a given served with a variety of curds, preserves and cream to top them as you wished. Lemon scones pair  beautifully with both tea and coffee. How to make Lemon Poppy Seed Scones: (Scroll down for full printable recipe.)

• Prepare Pan – Preheat oven to 375°F. Line a large baking sheet with parchment. Set aside.
• Dry Ingredients – In a medium-size mixing bowl, use a whisk to sift together, flour, sugar, baking powder, poppy seeds, lemon zest and salt.
• Cut Butter into Flour – Use a pastry blender or a food processor to cut butter into dry ingredients until it resembles cornmeal.
• Wet Ingredients – In a separate bowl, whisk together buttermilk, lemon juice and eggs.
• Combine – Make a well in the center of dry ingredients, adding wet. Mix through with a fork until moistened. Add more buttermilk in small amounts, if needed just until the dough comes together but, not too wet. (Before adding more liquid, squeeze a small amount in your hand. If it holds together you’re good to go)
• Form Dough into a Circle – Turn dough out onto a lightly floured non stick surface. Knead lightly just to bring it together then shape dough into an 8 inch round about 3/4 inch thick. (If making in advance, you can wrap and chill at this point)
• Cut into Wedges – Use a sharp knife to cut into 8 even wedges. Transfer to baking sheet leaving 2 inches between. Brush tops with buttermilk.
• Bake – Bake per the recipe until lightly golden and a toothpick inserted into the center shows moist crumbs. Carefully remove to a cooling rack while you make the glaze.
• Glaze – Whisk together powdered sugar, lemon juice and zest. Drizzle over warm scones sprinkling with additional zest, if desired.
• Serve immediately with blueberry preserves, lemon curd and whipped cream.

How to Make the Best Lemon Poppy Seed Scones Recipe

Scones aren’t difficult to make and the technique is much the same as making Southern buttermilk biscuits. These sweet lemon infused scones will take you from brunch and tea time to dessert.

• Ingredients you’ll need to make homemade Lemon Poppy Seed Scones: All purpose flour, granulated sugar, baking powder, poppy seeds, fresh lemon zest, salt, butter, buttermilk, fresh lemon juice and large eggs.
• To make the simple lemon glaze you’ll need: Powdered sugar, fresh lemon juice and freshly grated lemon zest.
• Kitchen tools you’ll need: Medium bowl, large bowl, measuring cups and spoons, sharp knife, citrus juicer and sheet pan.
• This scone dough can be made one day in advance. Shape the dough into a round with even thickness and wrap it tightly in plastic wrap. Unwrap and cut into wedges just before baking.
• You can also freeze this dough for make ahead preparation. When doing so, cut into wedges and freeze separately or freeze the dough in a disk. The wedges you can bake from frozen adding a few minutes to the oven time. The disc can be thawed in the fridge overnight or leave on the counter until it’s soft enough to cut into wedges.
• You can cut the butter into the dry ingredients with a food processor using the pulse function. Once it looks like cornmeal, add the liquid and pulse just until the dough comes together.
• Making lemon scones means you want to taste the lemon, right? I recommend using 2 tablespoons of fresh zest but feel free to add more or less, should you desire.
• Serve these scones with lemon or lime curd, blueberry or blackberry preserves, whipped cream or butter.
• Store Lemon Poppy Seed Scones in an airtight container chilled for up to 2 days.

More Southern Style Scones Recipes to Make

Scones much like our Southern biscuits are sometimes made into rounds, squares and other shapes. More homemade scones recipes you may also like to make:

• Brown Sugar Pecan Scones are filled with toasted chopped pecans.
• Blueberry Sour Cream Scones drizzled with  sweet vanilla cream glaze.
• Bacon and Cheddar Cheese Scones are a savory option that can be served with a homemade pineapple butter.
• Cranberry Orange Sour Cream Scones are a holiday must-make.
• Savory Scones with Goat Cheese and Chives from Simply Recipes

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Helpful Kitchen Items:

• Sheet Pan
• Silicone Spatulas
• Measuring Set
• Mixing Bowls