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Buttery Zesty Lemon Poppy Seed Scones

We love citrus, especially in the spring and summertime. Fresh tarts, lemonade, sorbet and these lemony, poppy seed scones. They are light, delicate, buttery, and full of lemon flavor and the poppy seeds add a slight crunch . To top it off it is covered with an irresistible glaze for that added touch of sweetness! Here you have the perfect treat for brunch or tea!



For the scones:

3 c all-purpose flour or pastry flour

1 c sugar

1 Tbsp sugar

1 Tbsp baking powder

2 tsp lemon zest

1 tsp salt

10 Tbsp unsalted butter, cold and cut into small cubes

1 large egg

2 Tbsp fresh lemon juice

1/4 c whole milk

For the icing:

1 c powdered sugar

2 tsp lemon extract or 1 1/2 tsp of lemon zest

1/4 tsp vanilla


  1. Preheat oven to 375 degrees F. Place rack at upper half of the oven.

  2. In a food processor, add the flour, 1 cup of sugar, poppy seeds, baking powder, lemon zest nad salt. Mix on low for 15-20 seconds.

  3. Add cubes of butter to the mixture and pulse the food processor until incorporated. The mixture is incorporated once there is a course, grainy texture.

  4. In a medium bowl, whisk the egg and lemon juice.

  5. Add egg-lemon mixture to the flour mixture that is still in the food processor. Pulse the food processor, on and off until dough-like clumps start to form.

  6. Add the milk and pulse the food processor once again until incorporated.

  7. Remove the dough from the food processore and shape dough into a ball.

  8. On a floured clean surface, roll the dough out to a 8" round, 1" think circle. Divide into 8 even wedges pieces.

  9. Place the scones onto a parchment paper lined baking sheet and brush milk on top of each scone.

  10. Sprinkle demerara sugar on top of each scone.

  11. Refrigerate for 30 minutes. In the meantime, preheat the oven to 375 degrees F. Place rack at upper third of the oven.

  12. Remove from refrigerator and bake in oven for 25 minutes until the scones a golden brown. After baking, allow to cool on cooling rack.

  13. While cooling, mix together the powdered sugar, lemon zest, vanilla for the icing. You can adjust the consistency with

  14. Drizzle icing across the top of the scones as desired and enjoy!!

What makes scones rise?

That rise mostly comes from added baking powder or baking soda. The provide just that extra boost of lightness by puffing up the scone as a whole in the oven. Remember that baking soda only works well if there's some other form of acid in the recipe.

Tips For Baking Scones

  • For a better rise, use cold or frozen butter. The colder the better, and that extends beyond just ingredients, too. It's ideal to have a chilled bowl and pastry cutter as well.

  • Do not over mix when incorporating all the ingredients.

  • Use pastry flour for the lightest scones. All-purpose plus pastry flour also works, but don't omit the pastry flour.

  • Once you've shaped your scones, place them in the refrigerator for 20-30 minutes. Refrigerating them will relax the gluten which will make the scones have a more flaky and tender texture.


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