Lemon Poppy Seed Scones are buttery, flaky scones with a bright lemon flavor and a subtle crunch from poppy seeds, finished with a sweet lemon glaze. They are perfect for any time, from breakfast with a hot cup of coffee to brunch or an afternoon treat. No poppy seeds? No problem! I also have Lemon Scones you will love!

Lemon Poppy Seed Scones on a wooden cutting board on a table surrounded by lemon slices from overhead.
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Lemon Poppy Seed Scone Ingredients & Smart Substitutions

Butter: Cold, grated butter is what makes scones fluffy and flaky. To do this, take a grater that has been sprayed with nonstick spray and grate some cold butter onto a piece of parchment paper. Then put the grated butter in the freezer for a few minutes. The frozen butter is easier to work with and helps the scones stay firm when baking, giving them a great texture. If you use salted butter instead of unsalted, you might want to use a bit less salt in the recipe.

Poppy Seeds: Poppy seeds come from the poppy plant and are often used in recipes. You can find them at your local grocery store. They add a bit of crunch and flavor to the scones.

Heavy Whipping Cream: Heavy whipping cream, also called heavy cream, is used in the dough and brushed on top of it. It makes the scones more moist and adds more flavor. Brushing the cream on top gives a slight shine and helps the scones turn golden while baking.

Lemon Flavor: You will need at least one lemon (maybe two) to get enough freshly squeezed lemon juice for the scones and the glaze. Before juicing the lemons, zest one of them for a teaspoon of lemon zest. in a pinch, you can use store-bought lemon juice.

Drizzling vanilla glaze over the best lemon poppyseed scone.

Can I Make Scones Ahead Of Time?

Yes! After shaping the dough, you can freeze it for up to a month! To freeze the dough:

  1. Put the shaped dough on a baking sheet lined with parchment paper and freeze it for about an hour, or until it’s solid.
  2. Then, put the frozen dough in freezer-safe containers that are labeled with the date. They will last up to a month.
  3. When you’re ready to bake, just add a few extra minutes to the baking time without thawing it first.
  4. Don’t forget to add the lemon glaze at the end.
Lemon Poppy Seed Scones stacked closely together with one on its side showing inside texture of scone.

How To Store Lemon Poppy Seed Scones

Scones taste best when fresh, but you can keep them in a sealed container at room temperature for a day or two. If you want to warm them up, put them in the oven at 350°F, covered with aluminum foil, for about 10 minutes. You can also warm them in the microwave by wrapping them in a damp paper towel.

Freezing Baked Scones

To freeze baked scones, first, let them cool completely. Then, wrap them in plastic wrap or aluminum foil. Finally, store them in the freezer for up to 3 months. When ready to enjoy, reheat them in the oven for about 15 minutes at 350°F.

Lemon Poppy Seed Scones on a sheet pan just out of the oven from overhead.

Lemon Poppy Seed Scones

Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Lemon Poppy Seed Scones are buttery, flaky scones with a bright lemon flavor and a subtle crunch from poppy seeds, finished with a sweet lemon glaze. They are perfect for any time, from breakfast with a hot cup of coffee to brunch or an afternoon treat!


  • ½ cup (1 stick / 113 g) unsalted butter, cold
  • 2 ½ cups (312.5 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • 1 tablespoon baking powder
  • 1 tablespoon poppy seeds
  • ½ teaspoon kosher salt
  • ½ cup (119 g) heavy whipping cream
  • 2 large eggs, room temperature
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon lemon zest


  • 2 tablespoons heavy whipping cream


  • 1 cup (125 g) confectioners' sugar
  • 2-3 tablespoons lemon juice, freshly squeezed


  • Preheat oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
  • Set out a sheet of parchment paper. Using the fine edge of a grater, grate butter onto the parchment paper. Place it in the freezer while you prepare the remaining ingredients.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, poppy seeds, and salt.
  • Remove grated butter from the freezer. Using a fork, incorporate it into the dry ingredients.
  • In a separate bowl, whisk together the heavy cream, eggs, lemon juice, and lemon zest.
  • Add the wet ingredients to the dry ingredients. Mix until just combined.
  • On the lined baking sheet, shape the dough into a circle, about ¾-inch thick. Add a bit of flour to your hands to prevent sticking.
  • Using a bench scraper or large knife, cut the dough into 6-8 wedges (I cut them into 8), gently separating the edges of each scone, creating a ½-inch space between each.
  • Brush scones with heavy cream, making sure to cover all exposed edges.
  • Bake the scones for 18-23 minutes, or until golden brown.


  • In a small bowl, whisk together the confectioners’ sugar and lemon juice. Add more lemon juice until you reach the desired consistency.
  • Drizzle glaze over the scones.

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What the Test Kitchen had to say about this recipe:


Calling all lemon fans! These lemon poppy seed scones are amazing! Just the right amount of lemon flavor, complemented by the addition of poppy seeds that add such a fun texture to the recipe.


These scones are moist and flavorful with a good balance of lemon and poppy seeds. I loved them!


There's a subtle touch of lemon flavor with a texture from the poppy seeds! I absolutely love the glaze on top because it adds even more lemon flavor! You'll enjoy this if you are also a lemon fan!


I loved these scones! They're moist and tender, and have the most delicious lemon flavor!


Delicious! Light lemon flavor with the crunch of the poppy seed. Perfect with your morning coffee!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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