These easy one-bowl lemon poppyseed scones have lemon and poppy seeds both in the scones and on top of them! A perfect lemon treat to enjoy any time of day.

lemon poppy seed scones on cooling rack

I think there is almost no better treat than a lemon poppyseed scone! They just seem to be the perfect bite any time of day.

These easy scones have lots of lemon zest in the cream scones, along with poppy seeds, of course. To finish them off, a tangy lemon glaze with a few more poppy seeds is added to the top.

Jump to:

Ingredients and substitutions

A few notes about the key ingredients …

Lemon – you will need 1 fresh lemon to get both the lemon zest and the lemon juice you will need for these scones and the glaze. I made these with regular lemons. If you have some Meyer lemons, they would be just as nice.

Cream – These scones are lovely made with heavy cream, as they make for wonderful rich flavour and texture. That said, you can use a lighter cream, if you prefer, though the resulting scones will, of course, be less rich.

How to make lemon poppyseed scones

photo collage of steps to make scones 1

Start by whisking together the dry ingredients in a medium bowl. Add the cold butter cubes and cut in to the flour mixture with a pastry cutter or knives. Add cream and mix until the dough comes together.

photo collage of steps to make scones 2

Remove dough to a work surface and form into a ball. Roll or press into a 1-inch thick round, about 7-8 inches in diameter. Use a sharp knife to cut the round into 8 or 12 wedges.

photo collage of steps to make lemon poppyseed scones 3

Remove the wedges to a parchment lined baking sheet and brush the tops with some cream. Bake. Allow to cool completely, then mix up the glaze and spoon or brush onto the cooled scones.

Recipe tip!

I cut my scones into wedges, as I find it the most efficient way to make scones (no waste :). If you’d like, you could also roll or press out the dough and use a small round biscuit cutter, to cut them into rounds.

lemon poppy seed scones on cooling rack

Tips for making scones

My best scone making tips …

  • Keep the butter cold, don’t handle the dough too much (thus warming up the butter).
  • Add only add as much liquid as is needed to make the dough come together. You may not need all the cream specified for your dough. Don’t throw it out though. Reserve it to brush on the top before baking.
  • The perfect scone dough is not too crumbly, but also not sticky. The dough should stick together when squeezed.
  • And speaking of brushing the tops of the scones, one more tip is to make sure that you just brush the tops and don’t let it drip down the sides, which can seal up the sides and prevent them from rising in lovely layers.
  • Finally, when cutting scones or biscuits, cut with one swift motion straight down. You’ll get nice sharp sides without sealing up the sides and preventing the layers from expanding. This is especially important if using a round cutter. Never twist the cutter. Just straight down once.

Want to save this recipe?

Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.

lemon poppy seed scones on cooling rack

Get the Recipe: Lemon Poppyseed Scones

Easy, delicious one-bowl lemon poppyseed scones with plenty of lemon and poppy seeds and and a tangy lemon glaze.
4.67 stars from 3 ratings
Print Recipe Pin This Leave a Review
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 scones

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/4 cup white sugar
  • 1 Tablespoon baking powder
  • 2 Tablespoons lemon zest, finely grated
  • 3/4 teaspoon fine salt, reduce to 1/2 tsp if using salted butter
  • 2 teaspoons poppyseeds
  • 1/2 cup unsalted butter , cold, cut in to cubes
  • 1 cup heavy whipping cream (35% b.f.), plus more for brushing (can use a lighter cream, if you prefer)

Glaze:

  • 1 cup confectioners/icing sugar
  • 1/4 cup fresh lemon juice
  • 1 teaspoon poppyseeds

Instructions
 

  • Preheat oven to 375F (non convection/not fan assisted) and line a baking sheet with parchment paper.
  • Cube the butter and place in a bowl in the freezer until needed.
  • In a medium bowl, whisk together the flour, sugar, baking powder, lemon zest, salt and 2 tsp of poppy seeds. Add the cold butter cubes and cut in to the flour mixture with a pastry cutter or two knives, cutting in until the mixture resembles coarse meal. Add about 3/4 of the cream and use a fork to mix. Add more of the cream, as needed, until the mixture is evenly moistened.
  • Remove the dough to a lightly floured work surface. Gather dough together into a ball. Using a floured rolling pin, roll dough into a 1-inch thick round, about 7-8 inches in diameter. Using a sharp knife, cut the dough into 8-12 wedges, depending on how big (or small) you might like them. Transfer the scones to the prepared baking sheet, leaving at least an inch between the wedges.
  • Brush the top of the scones with cream, taking care to keep the cream just on top of the scones and not dripping down the sides. Bake for 25 minutes, or until firm and lightly golden. Transfer scones to a cooling rack with a baking sheet underneath to cool completely.
  • Prepare the glaze by mixing the icing sugar, lemon juice and poppy seeds until smooth. Brush cooled scones with glaze and let stand until the glaze sets, about 15 minutes.
  • These scones keep well at room temperature for a couple of days or freeze extras for up to 3 months to enjoy any time.

Notes

Be sure to read the notes above this Recipe Card for more tips on making this recipe as well as substitution suggestions. You will also find step-by-step photos and my best scone-making tips that you might find helpful.
Cuisine: American, Canadian
Course: Snack
Author: Jennifer Maloney
Serving: 1scone, Calories: 283kcal, Carbohydrates: 34g, Protein: 3g, Fat: 16g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 156mg, Potassium: 156mg, Fiber: 1g, Sugar: 14g, Vitamin A: 529IU, Vitamin C: 3mg, Calcium: 75mg, Iron: 1mg
Tried this recipe?Leaving a review! is always helpful and appreciated by fellow cooks!

More lemon Poppyseed recipes to love!

Lemon Poppy Seed Loaf

Knotted Lemon Poppy Seed Rolls

Lemon Poppy Seed Muffins