Lemon Poppy Seed Scones are tender scones with a nice tangy lemon flavor and a little crunch from the poppy seeds. The perfect thing to serve for a Sunday brunch or a grab an go breakfast for during the week.
To tell the truth I didn’t start making scones until I started my blog back in 2011. Before that, I had not even taken a bite of a scone. Fast forward to 2019 and scones are one of my favorite things to bake.
Why are scones one of my favorite things to make? Let me tell you. They are simple to make and don’t take too much time. And, they are so versatile. And, best of all they are just plain right delicious! They’re not only my favorite but the whole family loves a good scone.
Did you ever wonder what the difference is between a scone and biscuit?
Basically it comes down to one thing and that is an egg. Scones have eggs in them and biscuits don’t.
What is the best kitchen tool for cutting scones?
When I am making scones into wedges I always use a pizza cutter. It takes only a few minutes to run the pizza cutter through the dough and your wedges are ready to pop in the oven. A bench knife or a sharp kitchen knife will also work nicely.
Tips for making the best scones:
- Use all-purpose flour for scones that will rise higher and hold their shape.
- Use cold butter and eggs when making scones for a flakey texture.
- For making scones that are tender use full-fat dairy such as butter, cream or half and half.
- Don’t over bake scones. Over baked scones will be dry and hard. Check doneness with a wooden pick, insert the wooden pick into the scone, if the wooden pick comes out with a few moist crumbs you know that they are done.
- If glazing scones you will want to cool them completely on a wire rack before topping them with the glaze.
- Scones are best when fresh but they will stay good for 1 to 2 days when stored in an airtight container. Or freeze them for a later date.
Steps for making lemon poppy seed scones:
First step: Preheat the oven to 400 degrees F. Lightly grease a baking sheet or line with parchment paper.
Second step: Combine the dry ingredients in a large mixing bowl. Cut the butter in with a pastry knife or a fork.
Third step: Combine the buttermilk, egg, and lemon juice in a small bowl. Add to the flour mixture mix fork or by hand until combined.
Fourth step: On a lightly floured surface knead the dough 5 or 6 times. Pat the dough into an 8-inch circle with lightly floured hands.
Fifth step: Using a pizza cutter cut into 8 wedges. Place on the prepared baking dish and bake for 13 to 15 minutes until lightly browned. Remove from oven and cool completely. Drizzle with icing once the scones are completely cooled.
If you like this recipe you should check out these other scone recipes:
Lemon Poppy Seed Scones
- 2 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- 1 tablespoon lemon zest
- 1/2 cup butter
- 1 large egg
- 2/3 cup cream
- 2 tablespoon lemon juice
- 3/4 cup powdered sugar
- 1/4 teaspoon soft butter
- Dash salt
- 1 teaspoon lemon zest
- 1-2 tablespoons lemon juice
- Preheat oven to 400 degrees F. Lightly grease or line a baking sheet with parchment paper.
- Combine the dry ingredients in a large bowl. Cut the butter into tablespoon-size pieces. Add the butter to the dry ingredients and cut in with a pastry cutter or a fork.
- Beat the egg, cream, and lemon juice together. Add to the dry ingredients mix with a fork or hand until well combined.
- On a lightly floured surface knead the dough 5 or 6 times. Pat int an 8-inch circle with floured hands.
- Cut into 8 wedges with a pizza cutter, bench knife, or sharp kitchen knife. Place on the prepared baking sheet.
- Place in the preheated oven and bake for 13 to 15 minutes. The scones will be lightly browned. Place on a cooling rack and cool completely.
- Beat together the powdered sugar, 1/4 teaspoon of butter, salt, and lemon zest. Gradually add the lemon juice until the right consistency. Beat until smooth. Drizzle over the scones.
- Use all-purpose flour for scones that rise higher and hold their shape.
- Use cold butter and eggs for flakey scones.
- Use full fat dairy products for tender scones.
- Cool completely before icing.
This recipe was originally published on March 30, 2012. It has been updated with new content and pictures on September 26, 2019.