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Southern style Lemon Poppy Seed Scones

Lemon Poppy Seed Scones

Course Bread, Breakfast, brunch
Cuisine American
Keyword lemon-poppy-seed-buttermilk-scones, lemon-poppy-seed-scones
Prep Time 15 minutes
Cook Time 25 minutes
Cooling time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 scones
Calories 492kcal


  • 3 cups all purpose flour
  • ¾ cup granulated sugar
  • 3 Tbsp poppy seeds
  • 1 Tbsp baking powder
  • 2 Tbsp grated lemon zest plus additional for garnishing
  • 1 tsp salt
  • ¾ cup cold unsalted butter cubed
  • ½ cup buttermilk (OR heavy cream) plus additional for brushing tops
  • 2 Tbsp fresh lemon juice
  • 2 large eggs
  • Glaze:
  • 1 cup powdered sugar
  • ¼ 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 ¾ 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.


Serving: 1scone | Calories: 492kcal | Carbohydrates: 73g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 316mg | Potassium: 270mg | Fiber: 2g | Sugar: 35g | Vitamin A: 584IU | Vitamin C: 7mg | Calcium: 144mg | Iron: 3mg