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+ servings

Lemon Poppyseed Scones

Flaky and buttery scones with the scent of lemon and subtle crunch of poppy seeds. A bright start to any morning!
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5 from 1 vote


  • 2 cups all-purpose flour (240 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • 1 tablespoon baking powder (14 grams)
  • ¼ teaspoon salt
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1 tablespoon poppy seeds (10 grams)
  • 5 tablespoons unsalted butter , cold and cubed (70 grams)
  • ¾ cup cold heavy cream (177 ml)
  • 1 large egg
  • Coarse sugar , for sprinkling (optional)

For the glaze:

  • 1 cup powdered sugar , sifted (227 grams)
  • 2-3 tablespoons freshly squeezed lemon juice


  • Preheat oven to 400°F. Line a sheet pan with parchment paper.
  • 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.
  • 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.
  • 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.
  • Bake until edges turn golden brown, about 20-22 minutes. Let cool completely.
  • 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.


Calories: 340kcal, Carbohydrates: 44g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 70mg, Sodium: 93mg, Potassium: 217mg, Fiber: 1g, Sugar: 18g, Vitamin A: 576IU, Vitamin C: 3mg, Calcium: 106mg, Iron: 2mg
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