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Enjoy a delightful treat with our easy-to-make Small Batch Lemon Poppy Seed Scones. Perfectly light, fluffy, and infused with a zesty lemon flavor and crunchy poppy seeds, these scones are ideal for a weekend breakfast or afternoon tea. This recipe makes just the right amount for a few servings, allowing you to add a special touch to your day without any hassle.
Why You’ll Love These Scones
- Simplicity: With common pantry ingredients and easy-to-follow steps, anyone can make these delightful scones.
- Versatility: Suitable for breakfast, brunch, or a snack, and can be adjusted to cater to various preferences.
- Texture and Flavor: The combination of lemon and poppy seeds provides a burst of fresh citrus flavor with a delightful crunch.
- Small Batch: Designed to serve a few, it’s perfect for those looking to avoid leftovers.
RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up To
Ingredient Notes And Substitutions
See below for ways to use leftover ingredients.
- Flour: All-purpose flour is the base, but a 1:1 gluten-free option can be used if necessary.
- Sugar: Sugar adds sweetness to the scones and also aids in browning and texture. It provides a pleasant taste that balances the tangy flavor of the lemon.
- Baking Soda and Baking Powder: These are both leavening agents that help the scones rise, giving them a light texture.
- Butter: Gives the scones a flaky texture. Use cold butter for very best results.
- Lemon: Fresh lemon juice and zest infuse the scones with tangy flavor. Bottled juice can be used in a pinch.
- Poppy Seeds: Add a subtle crunch; sesame seeds could be an alternative.
- Milk: Any type of milk works, including non-dairy alternatives like almond or coconut milk.
- Egg Yolk: An egg yolk adds richness, moisture, and flavor to baked goods like scones, giving them a tender and delicate texture.
- Glaze: The combination of powdered sugar, cream, and lemon juice creates a sweet and tangy finish. Adjust cream/milk for desired consistency.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
Adapting the Lemon Poppy Seed Scones to your taste or dietary preferences can be as simple as making a few adjustments. Here are two exciting variations:
- Orange Poppy Seed Scones: Substitute the lemon zest and juice with orange zest and fresh orange juice. This will provide a different citrus twist, making the scones subtly sweet and aromatic.
- Gluten-Free Lemon Poppy Seed Scones: Use a high-quality gluten-free flour blend in place of the regular flour. Make sure to check the other ingredients to ensure they are gluten-free as well, and follow the same baking instructions.
These variations enable you to explore different flavors and cater to various dietary needs while still enjoying the core delight of Lemon Poppy Seed Scones. Feel free to mix and match, or create your own variation!
RELATED: Empty Nest Recipe Ideas – The Joy Of Cooking For Two
How To Make Lemon Scones
- Combine Dry Ingredients: In a mixing bowl, stir together the flour, baking powder, salt, baking soda, sugar, and poppy seeds.
- Incorporate Butter: Using a pastry blender, fork, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Prepare Wet Ingredients: In a small bowl, whisk together the egg yolk, milk, lemon juice, and lemon zest.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the flour mixture and stir until just combined, without overmixing.
- Shape the Dough: Turn the dough out onto a lightly floured work surface. Knead it very lightly, just enough to bring it together, and form a circle. If the dough becomes too sticky to handle, add a little more flour.
- Cut and Bake: Cut the dough into 4 equal wedges and place them on a baking sheet. Bake for 12-15 minutes or until the scones are golden brown.
RELATED: Small Batch Clotted Cream Recipe
Expert Tips
- Cold Ingredients: Make sure your butter and milk are cold to achieve the perfect texture.
- Don’t Overmix: Mix just until combined to avoid tough scones.
- Zest First: Zest the lemon before juicing for ease of preparation.
- Adjust Glaze: Add more or less liquid to achieve your preferred glaze consistency.
Frequently Asked Questions
No. We recommend using only the egg yolk in this small batch scones recipe. Using the entire egg will alter the texture of the scones. Save the egg white and use it in any of our egg white recipes.
Yes, they freeze well. Just wrap tightly and freeze.
Yes, you can make this recipe without the poppy seeds. The scones will still be delicious.
Serving Suggestions
Serving these scones can turn a regular meal into something extraordinary. Here’s how:
- With Tea: Serve alongside your favorite tea.
- With Fresh Berries: Add a side of fresh raspberries or blueberries.
- With Yogurt: A dollop of Greek yogurt or a dairy-free alternative adds a creamy touch.
- With Clotted Cream: Elevate your scone experience by slathering a generous dollop of rich clotted cream on a warm lemon poppy seed scone. The creamy indulgence perfectly complements the citrusy brightness of the scones.
- With Lemon Curd: For an extra lemony kick, pair these scones with tangy lemon curd.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
Other Small Batch Scone Recipes
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried these lemon scones or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Small Batch Lemon Poppy Seed Scones
Equipment
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- 2 tablespoons sugar
- 1 tablespoon poppy seeds
- ¼ cup salted butter , cold – cut into small pieces
- 1 large egg yolk
- ¼ cup milk
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
FOR THE GLAZE
- ½ cup powdered sugar , sifted
- 2 tablespoons heavy cream , or milk
- 1 teaspoon lemon juice
Instructions
- Heat the oven to 425 degrees F (220 degrees C).
- Line a baking sheet with silpat or parchment paper.
- In a mixing bowl, stir together the flour, baking powder, salt, baking soda, sugar and poppy seeds.
- Using a pastry blender, a fork or your fingertips, work the butter into the dry ingredients until the mixture looks like coarse crumbs.
- In a small bowl, whisk together the egg yolk, milk, lemon juice and lemon zest. Pour into flour mixture and stir until just combined.
- Turn the dough out onto a lightly floured work surface. Knead very lightly and form a circle. (Add a little more flour to the dough if the dough becomes too sticky to handle).
- Cut the dough into 4 wedges.
- Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
- Let cool on baking sheet for a minute, then transfer onto wire rack.
TO PREPARE THE GLAZE
- In a small bowl, whisk together the powdered sugar, cream and lemon juice until smooth. Spoon over the tops of cooled scones.
Video
Notes
- Cold Ingredients: Make sure your butter and milk are cold to achieve the perfect texture.
- Don’t Overmix: Mix just until combined to avoid tough scones.
- Zest First: Zest the lemon before juicing for ease of preparation.
- Adjust Glaze: Add more or less liquid to achieve your preferred glaze consistency.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These scones are the best I’ve had since The Sylvia hotel in Vancouver 30 years ago! Thank you!!!
Wow, I’m so happy you enjoyed them. Thank you.
Looks fabulous!
I was looking for a small batch muffin top recipe. I will 🐝over the moon if I found one.
These scones are easy and delicious!
Easy to make and baked up nice. Bottoms burnt just a bit, and I took them out at 11 minutes. Next time, I’ll bake 10 minutes max. I am going to add a bit more lemon zest and juice to both the batter and the glaze as I felt it needed just a little more lemon for my taste. Thanks for the fabulous recipe.
I’m so glad you enjoyed the lemon bars – thanks so much for your feedback.
Beautiful presentation of the scones! I will need to try this recipe asap.
I didn’t have poppyseed so I used the next closest thing, blueberries! Came out wonderful! Made them for Mother’s Day and my daughter who has travelled throughout the UK said they were the best she’s ever had.
I bet those blueberries were a wonderful addition. I’m definitely going to add blueberries to my scones next time. Thank you so much for letting me know you enjoyed the recipe, I’m so happy you and your daughter enjoyed them.
Joanie
I’d love if I had a few of these sitting in my kitchen right now. I love lemon poppyseed!!