A bright start to any morning— buttery scones scented with lemon zest and filled with poppy seeds, all topped with a lemon icing.

Lemon Poppyseed Scones // www.completelydelicious.com

Being a baker on a diet is hard. Every night I crave chocolate chip cookies. Every morning I want waffles. I’ve been doing pretty good, though, despite the fact that this week I tested and perfected these lemon poppy seed scones.

Three batches of scones in four days meant extra laps in the pool every morning, but it’s all been worth it.

Lemon Poppyseed Scones // www.completelydelicious.com
Lemon Poppyseed Scones // www.completelydelicious.com
Lemon Poppyseed Scones // www.completelydelicious.com Lemon Poppyseed Scones // www.completelydelicious.com

The third time really is the charm because this last batch was near perfection. These scones are rich and buttery, flaky, and have a hint of lemon and subtle crunch of poppy seeds. The lemon icing ties it all together and I’ve never been fonder of the lemon-poppy seed combination.

I may have to start jogging or lifting weights, or something, because I see a lot more of these scones in my future.

Lemon Poppyseed Scones // www.completelydelicious.com
Lemon Poppyseed Scones // www.completelydelicious.com Lemon Poppyseed Scones // www.completelydelicious.com

Keeping it cold

One important thing to know about biscuits and scones is that they get a lot of their texture and appearance from the rise that happens when little bits of butter dispersed in the dough melt and steam. So how do you make sure that happens?

  • Everything should be cold when added to the dough— the butter, heavy cream, and egg. It may be helpful to chill the mixing bowl as well.
  • After you cut the butter into the dry ingredients, chill the bowl and its contents in the freezer for 10 minutes.
  • Work quickly so nothing has time to warm up.
  • If you are afraid your dough has been handled too much, chill the cut scones on the sheet pan in the freezer for 15 minutes before baking.

Remember, if the butter melts before it hits the oven, then it won’t be able to work its magic!

Lemon Poppyseed Scones // www.completelydelicious.com

Lemon Poppyseed Scones

Yield: Makes 8-12 scones, depending on size

Lemon Poppyseed Scones

Flaky and buttery scones with the scent of lemon and subtle crunch of poppy seeds. A bright start to any morning!


  • 2 cups (240 grams) all-purpose flour
  • 2 tablespoons (25 grams) sugar
  • 1 tablespoon (14 grams) baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1 tablespoon (10 grams) poppyseeds
  • 5 tablespoons (70 grams) unsalted butter, cold and cubed
  • 3/4 cup (177 ml) heavy cream, cold
  • 1 large egg
  • Coarse sugar, for sprinkling (optional)
  • For the glaze:
  • 1 cup (227 grams) powdered sugar, sifted
  • 2-3 tablespoons freshly squeezed lemon juice


  1. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, salt, lemon zest and poppy seeds. Cut the butter into the dry ingredients with a pastry blender or fork.
  3. Whisk together the heavy cream and egg. Make a well in the center of the dry ingredients and add the cream mixture. Stir with a spoon until mixture mostly together into a ball. There may be some dry crumbs.
  4. On a lightly floured surface, pat the dough to be about 1 inch tall and shape into a rectangle. Cut into triangles. Transfer to the prepared sheet pan and brush with additional heavy cream. Sprinkle with coarse sugar, if using.
  5. Bake until edges turn golden brown, about 20-22 minutes. Let cool completely.
  6. To make the icing, whisk together the sifted powdered sugar and 2 tablespoons of the lemon juice. Add an additional tablespoon of lemon juice if necessary to achieve desired consistency. Drizzle over cooled scones and let set 10 minutes before serving.

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13 Responses to Lemon Poppy Seed Scones

  1. I’ve never had the chance to try scones, even if I’ve heard great things about them. Here in Italy they’re still quite unknown, but I can’t wait to try them out and this sounds like the perfect flavor combination to start with!

  2. Sues says:

    Such beautiful photos!! Wish I had some of these for breakfast today :)

  3. Scones are one of my many diet downfalls! The lemon poppyseed combo sounds heavenly, my mouth is watering!

  4. Thank for the tips with the scones. it boiling down in Australia right now, so the tip will really help me this weekend when I bake scones for my Australia day feast.
    Thank you for your full proof recipes! The glaze makes them mouth watering

  5. These look absolutely perfect! I love lemon poppyseed anything!

  6. I am all over these scones!! So purdy!!

  7. We must be on the same wavelength! I made some lemon scones last week though they didn’t make it long enough for me to photograph….they sure were good though!

  8. I loved these scones. I’ll have to make them for my family. I can so relate to craving sweets all day long.

  9. I adore lemon, these scones look fantastic and the glaze tops it of perfectly.

  10. These scones are definitely worth a little more exercise! Love them!

  11. Absolutely beautiful! These look like the perfect way to start the day. :)

  12. Wow! Stunning! I could sure use some of these in dull kitchen right now

  13. I’ve always loved the lemon poppy seed combination too so I can see myself trying these some time. Love your photos, too!

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