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 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.
- 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.
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:
Lemon Poppy Seed Scones
- 3 cups all purpose flour
- 3/4 cup granulated sugar
- 3 Tbsp poppy seeds
- 1 Tbsp baking powder
- 2 Tbsp grated lemon zest plus additional for garnishing
- 1 tsp salt
- 3/4 cup cold unsalted butter cubed
- 1/2 cup buttermilk (OR heavy cream) plus additional for brushing tops
- 2 Tbsp fresh lemon juice
- 2 large eggs
- 1 cup powdered sugar
- 1/4 cup lemon juice
- 1 tsp lemon zest
- Preheat oven to 375°F. Line a large baking sheet with parchment. Set aside.
- In a medium-size mixing bowl, use a whisk to sift together, flour, sugar, baking powder, poppy seeds, lemon zest and salt.
- Use a pastry blender or a food processor to cut butter into dry ingredients until it resembles cornmeal.
- In a separate bowl, whisk together buttermilk, lemon juice and eggs.
- 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)
- 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)
- Use a sharp knife to cut into 8 even wedges. Transfer to baking sheet leaving 2 inches between. Brush tops with buttermilk.
- Bake for 25 minutes or 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.
- You can cut the butter into the dry ingredients using a food processor utilizing the pulse function. Once the texture resembles cornmeal, add the liquid and pulse just until the dough comes together then proceed with the recipe.
- Scones tend to have a slightly crumbly texture by design. You can add additional buttermilk when making the dough if needed, in small amounts. Add just until the dough holds together. It's important that it not become too wet, or they'll spread too much while baking.