Lemon Poppy Seed Scones

These scones are like a hug in the form of a pastry. The lemon zest and poppy seed filling lend an extra depth to these tender, buttery treats that will make your morning or afternoon sweeter than ever before!

Lemon Poppy Seed Scones are a traditional British dessert. The dough is made with flour, sugar, butter, eggs and lemon zest. In order to make the scones light and fluffy, they are baked in buttermilk before being topped with poppy seeds.

These incredibly delicious lemon poppy seed scones are the perfect way to start your day. They’re dusted with poppyseeds and iced with a tangy lemon frosting. These lovely lemon scones are perfect for all your spring gatherings.

Scones with Lemon Seeds of the poppy

Recently, I’ve been on a lemon poppyseed craze. Quick bread with lemon poppy seeds, lemon poppy seed pancakes, lemon poppy seed cake… It’s fantastic. My favorite light taste combo for spring is lemon poppy seed. It tastes like sunlight, is elegant enough for a cake but simple enough for a muffin, and is bright and zesty to perfection. We just had to create lemon poppyseed scones this spring. These soft and buttery lemon scones are packed with poppy seeds and topped with a zesty lemon glaze that will blow your socks off.


What is it about these lemon poppy seed scones that makes them so delicious?

I don’t know about you, but I’ve tasted (and cooked) plenty of dry, crumbly, flavorless scones in my day. And it has the potential to burn you. There have been times when I have abstained from scones for many years. My friends, these are gloomy days. But after one mouthful of these moist-as-can-be, delicious lemon poppy seed scones, I’m certain that scones will never be written off again. In fact, I’m going to make these scones for every spring gathering.

It’s Thursday today, so that’s the occasion. Heh.

These lemon poppy seed scones are ideal for Easter brunch, Mother’s Day brunch, baby showers, and afternoon tea. I guarantee that everyone will be asking you for the recipe.


Scones with cream vs. scones with sour cream

We tried a variety of various variants while testing this dish, like we usually do. We ended up omitting the eggs and yolks, increasing the sugar (duh), chilling the flour to keep the dough cool, and adding vanilla essence. All of them were no-brainers.

The decision between sour cream (we actually used Greek yogurt, but they serve the same function in this situation) and heavy cream was particularly difficult. We liked the acidic juicy taste of sour cream, but we preferred the velvety texture of heavy cream.

What is our solution? Combine the two! In these lemon poppy seed scones, we used half cream and half greek yogurt to give them acidity and structure.


To create lemon poppy seed scones, you’ll need the following ingredients.

One of my favorite things about scones is how simple they are to make. To make these delicious lemon scones, you’ll only need 9 basic ingredients. They’re also rather low-tech, since they don’t need the use of a stand mixer. I prefer to make scones using a pastry cutter and a wooden spoon or my hands, but if you have one, you may make them in it!

Here’s what you’ll need:

  • Butter
  • Sugar
  • Lemons
  • Yogurt from Greece
  • heaviness of cream
  • Flour for All Purposes
  • Baking soda and powder
  • Salt
  • Poppy Seeds


How to create moist and lemony poppy seed scones

In my view, nothing is worse than dry scones. So many flavorless, dry, cakey, thick, rock hard, disappointing scones have been prepared by me. Despite their basic ingredients and preparation, they’re a famously difficult baked dish to master. When you get them right, though…damn, they’re delicious. These lemon poppyseed scones are soft and delicate, with a bright lemon taste. Here are some tips for consistently excellent scones:

  1. Use butter that has been frozen.
  2. Combine yogurt and heavy cream in a bowl.
  3. Make sure your dough isn’t overworked.
  4. Make sure your scones aren’t overbaked.

My loves, happy scone making! Take pleasure in every lemon poppy seed-y mouthful!



With these incredibly delicious lemon poppyseed scones, you can start your day on a sweet note. They’re dusted with poppyseeds and iced with a tangy lemon frosting.

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • 30 minutes to prepare
  • 40-minute total time
  • 8 scones 1x Yield
  • Breakfast is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • 30 minutes to prepare
  • 40-minute total time
  • 8 scones 1x Yield
  • Breakfast is a category of food.
  • Oven method
  • American cuisine



  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • 30 minutes to prepare
  • 40-minute total time
  • 8 scones 1x Yield
  • Breakfast is a category of food.
  • Oven method
  • American cuisine


  • 1 lemon’s zest (about 1 Tablespoons lemon zest)
  • 3/4 cup sugar, granulated
  • 2 cups flour (all-purpose)
  • 3 tablespoons powdered baking soda
  • a half teaspoon of salt
  • chilled, cut into tiny cubes 1/2 cup unsalted butter
  • *Greek yogurt, 6 tblsp.
  • heavy cream, 6–8 teaspoons
  • vanilla extract (two tablespoons)
  • 2 tbsp poppy seeds

for the frosting with lemon

  • 1 lemon’s juice (about 2 Tablespoons)
  • 1 to 2 tblsp. cream or milk
  • a half-cup of powdered sugar
  • 1 teaspoon extract de vanille
  • a sprinkle of salt


  1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Rub the sugar and lemon zest together with your fingertips in a large mixing basin. The lemon oil from the zest will be released, infusing the sugar with lemon taste. Your sugar will begin to clump together and smell lemony as it does so.
  3. Toss the lemon sugar with the flour, baking powder, and salt. Place for 10 minutes in the freezer. Keeping all of your components chilled will aid in the creation of a fluffy, buttery scone. Cut the butter into the dry ingredients with a pastry cutter until the mixture resembles gritty sand. If the butter is melting or becoming warm, place the mixing bowl in the freezer for a few minutes to keep it cool.
  4. Combine the Greek yogurt, 6 tablespoons heavy cream, and the vanilla essence in a separate dish. Stir the wet ingredients into the dry ingredients until everything is well blended. The dough shouldn’t be moist, but it should hold together well enough to form a disk. Add a tablespoon of cream at a time until the dough comes together if it’s too dry or crumbly.
  5. Finally, sprinkle the poppyseeds over the dough, rotating it a few times to uniformly distribute the seeds. Make sure your dough isn’t overworked.
  6. Turn the dough out onto a lightly floured surface and use your hands to form a 9-inch round. It doesn’t have to be flawless, but try to maintain the thickness constant.
  7. Cut the circular into 8 wedges with a sharp knife, spacing them approximately 2 inches apart on the prepared baking sheet.
  8. Brush the tops of the scones with a tiny quantity of cream in a bowl and a pastry brush. Bake for 25-30 minutes at 400°F, or until the scones are golden brown around the edges and a knife inserted into the center comes out clean. Allow to cool on a wire rack.
  9. Make the lemon frosting while the scones are cooling. In a mixing dish, whisk together the lemon juice, 1 tablespoon cream, powdered sugar, vanilla essence, and salt. Add the remaining Tablespoon of cream if the frosting is too dry.
  10. When the scones are cool enough to handle, spread the lemon frosting on each one and top with poppyseeds. Enjoy with a pat of butter and a cup of tea! Scones may be stored at room temperature for up to 5 days or frozen for up to a month in an airtight container.

Lemon poppyseed scones, moist, easy, simple, lemon scones are just a few of the phrases that come to mind when thinking about lemon scones.


  1. If you don’t have Greek yogurt on hand, sour cream will suffice.
  2. If you like smaller scones, split the dough into two 5 inch circles and cut each circle into eight pieces!
  3. If you don’t have poppyseeds, leave them out and make basic lemon scones instead.

Watch This Video-

Lemon Poppy Seed Scones are a sweet, moist, and tender scone with lemon zest and poppy seeds. Martha Stewart’s recipe is made in a bundt pan to create a beautiful presentation. Reference: lemon poppy seed scones martha stewart.

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