Some mornings I want to dive head-first into a cup of coffee with some eggs and bacon. Others, I prefer to begin the day in a lighter way with a warm cup of tea and a sweet starch to start — these lemon poppy seed scones fulfill the latter in spades.
Gather This
I’d be willing to bet you have almost all of these lemon poppy seed scones ingredients already on hand! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Buttermilk – Make sure to use cold buttermilk to ensure the ingredients remain at a chilled temperature.
- Poppy seeds – While you will mix these into the batter, you might want some extra to sprinkle on top for garnish.
5S Philosophy 👩🏻
- Salt – I use coarse Kosher salt to help bring out the other flavors of these lemon poppy seed scones.
- Seasonings – You can add a touch of vanilla extract to the lemon poppy seed scones recipe to help round out the flavors or add lemon extract for more lemony flavor.
- Swaps – Almond milk and oat milk are viable substitutions. However, you might want to add sour cream or Greek yogurt to achieve the right consistency and flavor. You can experiment with heavy cream to substitute for buttermilk if it’s not handy, but you may miss out on the tanginess.
- Sauces – Instead of lemon, try adding orange juice for the glaze. Around Thanksgiving, you can also add some cranberries to the batter to make some delicious cranberry orange scones. Instead of lemon, try pureeing or using the juice of berries to flavor the glaze.
- Senses – Lemon poppy seed scones are golden and crumbly, with a bright citrus scent that lifts the air. Each bite is tender and buttery, bursting with zesty lemon and a subtle crunch from the poppy seeds.
Make it A Meal
Because these lemon poppy seed scones are already quite sweet, I like to pair them with savory breakfast companions. Crispy bacon, scrambled eggs or even home fries are all perfect.
While these scones are traditionally made as a breakfast treat, you can also serve them as an after-dinner dessert too! Top with a white chocolate sauce for an even more delectable treat.
Lemon Poppy Seed Scones
Ingredients
Scone Dough
- ¾ cup cold buttermilk
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 cups flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon coarse Kosher salt
- 1 tablespoon poppy seeds
- ½ cup unsalted butter , cold
Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 375℉. Line a large baking sheet with parchment paper. Set aside.
- Combine the buttermilk, lemon zest, and lemon juice to a large liquid measuring cup. Stir together and set aside.
- Whisk together the flour, sugar, baking powder, salt, and poppy seeds in a large mixing bowl.
- Grate the cold butter using the small side of a hand grater or box grater. Add it to the mixing bowl. Using your hands, combine until small pieces are formed.
- Add the buttermilk mixture and, using a large spoons or a pastry cutter, stir just until the dough comes together, being careful not to over mix.
- Turn the dough out onto a well-floured surface, dividing into two and then forming those into discs about 1-inch thick.
- Place on prepared baking sheet. Slice each disc into 6 triangle-shaped pieces (like a pie).
- Bake for 14-16 minutes or until lightly golden brown.
- Transfer to a wire rack and cool.
- To make the glaze, stir together the sugar 2 tablespoons of the lemon juice until smooth. If the mixture is too dry, add the remaining 1 tablespoon of fresh lemon juice. Mix together until it is a drizzlable consistency.
- If you've tried this method, come back and let us know how it was in the comments or star ratings.
Nutrition
Storage and Freezing
Leftover scones can be in an airtight container at room temperature for up to two days. However, they’ll stay fresh longer in the refrigerator for 3-4 days.
You can also freeze these lemon poppy seed scones. Wrap them tightly and store in an airtight freezer bag for up to 3 months
Unglazed scones can be reheated in the oven at 350℉ for 6-8 minutes. Alternatively, you can heat them in the microwave for 10-15 seconds.
If storing scones, do so without the glaze. Spread or drizzle the glaze topping (warmed or at room temperature) just before serving.
More Scone and Muffins
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Used this for my first time making scones and they turned out beautifully.
I love these lemon scones! Definitely making them again. I’m such a sucker for lemon anything and these were such a hit at our house. They went very quickly!
Made this for breakfast this morning and started my day off right! So easy and delicious; definitely a new favorite recipe!
All recipes are incredible! I will add this up to my menu!
The amount of lemon in this lemon scone recipe was perfect! Not too tart and not too sweet these are my new favorite scone.
These make a great breakfast along with a hot cup of tea! Love the flavors of lemon and poppyseeds!