When life gives you lemons, turn them into these delectable Lemon Poppy Seed Scones! They’re the perfect morning or afternoon pick-me-up!
These Lemon Poppy Seed Scones are bright, buttery, and perfectly tender, with a delicate texture that melts in your mouth. Fresh lemon zest and juice add a vibrant citrus flavor that pairs beautifully with the subtle crunch of poppy seeds, creating a refreshing balance of sweet and tangy. They’re then topped with crunchy almonds and a sweet and tangy lemon glaze that ties everything together.
These poppy seed scones are perfect for breakfast, brunch, or a late-night treat. For more breakfast favorites, try Egg Muffins, Donut Muffins, and Overnight Oats.
Table of Contents
Recipe Ingredients
Lemon Zest – Adds a bright lemon flavor. When zesting, avoid the white part underneath, which can be bitter.
Poppy Seeds – Use sparingly to avoid overpowering the lemon flavor.
Butter – Use cold butter and work quickly to keep it from warming. Cold butter creates flaky layers in the scones. For best results, freeze for 15 minutes before use.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Yogurt Substitute – If you prefer not to use yogurt, swap it for buttermilk to achieve a similar texture and a more traditional scone flavor. Buttermilk adds a slight tang and helps create a tender crumb. Alternatively, you can use heavy cream for a moist dough, though it won’t have the tanginess that buttermilk provides.
Coconut Flavor Twist – Use coconut yogurt and sprinkle shredded coconut in the dough or on top for a tropical twist.
How to Make Lemon Poppy Seed Scones
Step 1: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Step 2: In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt. Cut in the butter with a pastry blender until pea-sized clumps form. If using frozen butter, grate it.
Step 3: Add the eggs, yogurt, vanilla extract, almond extract, and lemon zest. Stir until combined. The dough should be fairly sticky.
Step 4: On a lightly floured surface, pat the dough into a 1″ thick circle. Using a bench scraper or sharp knife, cut the scone dough into 8 wedges. Place them on the prepared baking sheet, about 2 inches apart.
Step 5: Press in the almonds, then brush the scones with melted butter. Bake for 20 minutes or until the tops are slightly browned. Remove from the oven and transfer to a wire rack to cool completely.
Step 6: For the glaze, in a small bowl, whisk together the powdered sugar, lemon juice, butter, lemon zest, and salt. Drizzle over the cooled scones. Serve immediately.
FAQs
Absolutely! You can add fruits like blueberries, raspberries, or chopped peaches. Peaches work well for a Peaches and Cream variation, and strawberries, blackberries, or diced apples also make great additions.
No, you don’t need one. You can use a pastry cutter, two knives, or your fingers to blend the butter into the dry ingredients. A food processor, however, speeds up the process and ensures even butter distribution for flakier scones.
Storage Information
STORE the leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.
You can place baked scones (unglazed) in the freezer for up to 3 months. Thaw at room temperature before serving, and REHEAT in a 350°F (175°C) oven for 5-7 minutes.
Other Tasty Lemon Poppy Seed Delights
Lemon Poppy Seed Scones Recipe
Ingredients
For the Scones
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 3 Tbsp poppy seeds
- 1 Tbsp baking powder
- 1/2 tsp kosher sea salt
- 6 Tbsp ¾ stick cold butter - cubed
- 2 large egg - beaten
- 1/3 cup vanilla yogurt - Greek yogurt or regular, I prefer full-fat
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 3 Tbsp lemon zest
- 1/4 cup sliced or slivered almonds*
- 2 Tbsp unsalted butter - melted
For the Glaze
- 1 cup powdered sugar
- 2 1/2 Tbsp fresh lemon juice
- 2 Tbsp unsalted butter - melted
- 1/2 tsp lemon zest
- pinch kosher sea salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt. Cut in the butter with a pastry blender until pea-sized clumps form. If using frozen butter, grate it.
- Add the eggs, yogurt, vanilla extract, almond extract, and lemon zest. Stir until combined. The dough should be fairly sticky.
- On a lightly floured surface, pat the dough into a 1" thick circle. Using a bench scraper or sharp knife, cut the scone dough into 8 wedges. Place them on the prepared baking sheet, about 2 inches apart.
- Press in the almonds, then brush the scones with melted butter. Bake for 20 minutes or until the tops are slightly browned. Remove from the oven and transfer to a wire rack to cool completely.
- For the glaze, in a small bowl, whisk together the powdered sugar, lemon juice, butter, lemon zest, and salt. Drizzle over the cooled scones. Serve immediately.
Lemon scones, yes, please!! The perfect amount of lemon zing! It’s dessert for breakfast!
These are the tastiest scone that I have ever had! I love anything lemon and these did not disappoint. The glaze sends them over the top!
Thank you so much for sharing this super amazing lemon almond poppy seed scones! It’s really easy to make and taste really delicious!
Made it yesterday for my family and it was a hit! We LOVED it, I think we just found our new favorite!
These scones are absolutely perfect with tea! I’ve been enjoying them for the last couple of days and can’t get enough. Thank you for the recipe!