Lemon Poppyseed Scones

These lemon poppyseed scones are buttery, flaky, and bright with lemon zest, poppy seeds, and a sweet lemon glaze you’ll want on everything.

this Recipe

Let me paint the scene: it was one of those grey mornings. I had a to-do list the length of my arm, my socks didn’t match, and the only thing in the fridge that wasn’t judging me was a lone lemon rolling around the crisper drawer. I wasn’t even hungry—I just needed something to feel doable. You know?

So I started mixing flour. Then came butter (cold and stubborn, like my mood), sugar, zest, poppy seeds... and slowly, things shifted. Not dramatically, but enough. It smelled like something was going right. And when I pulled those lemon poppyseed scones out of the oven? Golden, soft, a little messy? I swear I felt 37% better.

Since then, these scones have become my go-to. Not because they’re fancy (they’re not), but because they make me feel like I’ve got it together. Even if I don’t. And honestly? That’s enough.

Why You’ll Love This Lemon Poppyseed Scones Recipe?

Well, they don’t pretend to be something they’re not. They’re bright, soft on the inside, just crumbly enough on the edges, and they smell like you actually enjoy mornings. The lemon poppyseed combo hits that perfect balance of “wake me up” and “hug me in pastry form.”

They’re not dry, which is key. I’ve had too many café scones that felt like punishment. These are tender—thanks to cold butter, a bit of cream, and some eggy richness—and the lemon glaze? It’s like the scone equivalent of putting on lip gloss when you’re feeling meh. Unexpectedly uplifting.

Are they perfect every time? Nope. Sometimes the dough’s a little too sticky. Sometimes I forget to zest the lemon before I juice it (ugh). But they’re always worth it.

Ingredient Notes:

Let’s talk ingredients. Not just what they are, but why they matter—and what happens when you go rogue. (Spoiler: sometimes it’s great, sometimes… not.)

• Flour: Plain ol’ all-purpose. I tried swapping in half whole wheat once and it was fine, but a little too dense for my taste.

• Sugar: Four tablespoons. Not too sweet. More of a gentle nudge than a sugar rush.

• Poppy seeds: Use them, don’t use them—I won’t police you. I love the crunch, but I’ve had friends skip them and still love the results.

• Lemon zest: This is where all the flavor is. The juice is nice, but the zest? That’s where it lives. Don’t skip it unless you’re actually out of lemons, in which case… maybe wait to make these.

• Butter: Cold. Like, straight-from-the-fridge cold. This is how you get those flaky layers and buttery pockets.

• Egg + yolk: Adds structure and richness. I’ve forgotten the yolk before, and the texture was fine… just not quite as tender.

• Milk + cream: I’ve used almond milk when desperate and it worked, but whole milk and cream give the best texture and golden tops.

• Powdered sugar + lemon juice (for the glaze): The finishing touch. It’s tart, it’s sweet, it drips everywhere—and that’s part of the charm.

How To Make Lemon Poppyseed Scones?

Step 1: Line your baking sheet.
Parchment paper is your friend. It saves you from scrubbing and prevents awkward sticking.

Step 2: Mix dry stuff.
Whisk together flour, sugar, poppy seeds, baking powder, salt, and lemon zest. It’ll smell like actual sunshine, which—if you’re in the middle of February—is deeply healing.

Step 3: Cut in the butter.
Use a pastry cutter or your fingertips. The texture should look like slightly damp beach sand with a few little pebbles. Weirdly satisfying.

Step 4: Add wet ingredients.
Whisk the egg, yolk, and milk together. Pour it in. Stir gently with a fork. It should look like a mess. That means you’re doing it right.

Step 5: Pat and shape.
Turn it out on a floured surface. Pat (don’t roll!) into a rough 8-inch circle. Don’t stress over perfection. Lumpy = good.

Step 6: Slice and chill.
Cut into 8 wedges. Put them on the baking sheet and brush the tops with cream. Freeze for 15 minutes. This step feels annoying when you’re hungry—but it’s the key to tall, fluffy scones.

Step 7: Bake.
Preheat your oven to 425°F. Pop the chilled scones in and bake for 15–18 minutes. They should be golden and smell so good your neighbors consider “accidentally” stopping by.

Step 8: Glaze.
Mix powdered sugar with lemon juice and vanilla. Adjust the texture as needed. Drizzle with reckless abandon.

Step 9: Try not to eat one straight from the tray.
Or do. I usually do. Just don’t burn your tongue—these things hold heat like lava.

Storage Options:

• Room temp: In an airtight container, they’re great for 1–2 days. After that, they get a little dry but still edible with coffee.

• Fridge: Not my favorite method, but doable. Warm ’em up a bit before eating.

• Freezer: You can freeze the raw dough wedges and bake straight from frozen—just tack on a couple extra minutes. It’s like having emergency happiness stashed away. Highly recommend.

Variations and Substitutions:

• Add blueberries. I did this once when I had extras on the counter. Game-changer.

• Swap orange for lemon. A completely different mood. Still lovely.

• Use almond extract in the glaze. It’s a little fancier, and it works.

• Skip the poppy seeds. No hard feelings.

What to Serve with Lemon Poppyseed Scones?

• Hot tea. Preferably in a chipped mug with a comfy sweater.

• Coffee. Because lemon + caffeine = actual magic.

• Yogurt + berries. For the “this is a balanced breakfast” illusion.

• More scones. Don’t let anyone tell you two is too many.

Frequently Asked Questions:

Can I use gluten-free flour?
Yes! I’ve had good luck with Bob’s Red Mill 1:1. Just go easy on the kneading—it can get crumbly.

Why do I need to chill them before baking?
I used to skip this, too. But trust me: it makes them rise higher and bake fluffier. Warm dough = spread. Cold dough = rise.

Do they really need glaze?
Technically? No. Emotionally? Yes. Absolutely yes.

If you’ve been stuck in a baking rut, or just need a little something zesty and bright, these lemon poppyseed scones might be the thing. They’ve pulled me out of a mood more than once—and reminded me that butter, flour, and a little lemon zest can go a long way.

If you make them, I hope they bring you as much joy as they brought me (and maybe distract you from your to-do list for a minute).

Let me know how it goes. I’ll be over here, probably making another batch.

Keep the Flavor Coming – Try These:

Cheesy Spinach and Mushroom Quiche

A Refreshingly Light Crunchy Mandarin Orange-Chicken

Hearty and Delicious Potato Kielbasa Soup

Lemon Poppyseed Scones

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Tender lemon poppyseed scones made with flour, butter, and fresh lemon zest, topped with a sweet lemon glaze. Perfect for breakfast or afternoon tea.

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8 Servings

Ingredients

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For the Scones:

• 2 cups 240g all-purpose flour
• 4 tablespoons granulated sugar
• 2 to 3 tablespoons poppy seeds
• 1 tablespoon baking powder
• ½ teaspoon salt
• Zest of 1 lemon
• ¼ cup 56g cold unsalted butter, cut into small pieces
• 1 large egg
• 1 egg yolk
• ½ cup 120ml whole milk
• 2 to 3 tablespoons heavy cream for brushing

For the Lemon Glaze:

• 1 cup 120g powdered sugar
• 2 to 3 tablespoons fresh lemon juice
• ½ teaspoon vanilla extract

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Instructions

 

Prepare the Baking Sheet:

1. Position the oven rack in the top third of the oven. Line a baking sheet with parchment paper and set aside.

Mix the Dry Ingredients:

1. In a large mixing bowl, whisk together the flour, granulated sugar, poppy seeds, baking powder, salt, and lemon zest until evenly combined.

Incorporate the Butter:

1. Using a pastry cutter or your fingertips, work the cold butter into the flour mixture until it resembles coarse crumbs with small, visible butter pieces.

Add the Wet Ingredients:

1. In a separate bowl, whisk together the egg, egg yolk, and whole milk. Pour this mixture into the dry ingredients and stir with a fork until a rough, shaggy dough forms. Do not overmix.

Shape the Dough:

1. Turn the dough out onto a lightly floured surface. Gently knead just a few times until it comes together. Pat the dough into an 8-inch round, approximately 1 inch thick.

Cut and Chill:

1. Using a sharp knife, cut the dough round into 8 equal wedges. Transfer the wedges to the prepared baking sheet. Brush the tops lightly with heavy cream and place the sheet in the freezer for 15 minutes.

Preheat and Bake:

1. While the scones are chilling, preheat the oven to 425°F (220°C). Once chilled, brush the scones again with cream and bake for 15 to 18 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Cool the Scones:

1. Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

Prepare the Glaze:

1. In a small bowl, whisk together the powdered sugar, 2 tablespoons of lemon juice, and the vanilla extract until smooth. If the glaze is too thick, add additional lemon juice 1 teaspoon at a time until desired consistency is achieved.

Glaze and Serve:

1. Once the scones are completely cooled, drizzle the glaze over the top. Allow the glaze to set before serving.

Notes

To prepare gluten-free lemon poppyseed scones, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum or another binding agent. Confirm that all additional ingredients—such as baking powder and powdered sugar—are certified gluten-free, as cross-contamination can occur in some processed products. Texture may vary slightly, but the flavor remains bright and satisfying.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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