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These Lemon Poppy Seed Scones are soft, buttery, and full of fresh lemon flavor with a light crunch from poppy seeds. The small batch recipe is easy to make and yields four perfectly sized scones.
Why You’ll Love This Recipe
- Simple to Make: Easy steps with everyday ingredients.
- Great Anytime: Perfect for breakfast or a quick snack.
- Bright, Fresh Flavor: Lemon and poppy seeds add a vibrant, satisfying taste.
- Small Batch: Makes just enough—no extras, no waste.
I love how these lemon scones come together so quickly and fill the kitchen with the fresh scent of lemon. They’re the kind of treat that feels special without any fuss—simple, bright, and always a joy to make.
Looking for more scone recipes? Try our Cranberry Orange Scones, Apple Cinnamon Scones, Chocolate Scones, Cream Scones, Peach Scones, or Ham and Cheese Scones.
Featured Comment
“These scones are the best I’ve had since The Sylvia hotel in Vancouver 30 years ago! Thank you!!!”
– Dawna
Ingredients
If you have any ingredients leftover from this easy lemon scones recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: Use all-purpose flour. For a gluten-free version, use a 1:1 gluten-free flour blend.
- Sugar: Adds sweetness, helps with browning, and balances the lemon flavor.
- Baking Soda and Baking Powder: These leaveners help the scones rise and stay light.
- Butter: Cold butter creates a flaky texture.
- Lemon: Use fresh lemon juice and zest for bright flavor. Bottled juice works in a pinch.
- Poppy Seeds: Add crunch. You can substitute with sesame seeds if you prefer, or leave them out altogether.
- Milk: Use any milk—dairy or plant-based like almond or coconut.
- Egg Yolk: Adds richness and moisture. Save the egg white to use in any of our egg white recipes like Flourless Chocolate Cookies, White Cake, or Coconut Macaroons.
- Glaze: Made with powdered sugar, lemon juice, and cream or milk. Adjust liquid for desired thickness.
Recipe Variations
Try one of these simple changes to switch up the flavor:
- Orange Poppy Seed Scones: Swap the lemon zest and juice with orange zest and juice for a sweeter citrus flavor.
- Lemon Blueberry Scones: Fold in a small handful of fresh blueberries before shaping the dough.
- Almond Lemon Scones: Add 1/8 teaspoon of almond extract and sprinkle sliced almonds on top before baking.
How To Make Lemon Scones
See the recipe box below for ingredient amounts and full recipe instructions.
To make these lemon scones, start by mixing the dry ingredients—flour, baking powder, salt, baking soda, sugar, and poppy seeds—in a bowl. Cut in cold butter until the mixture looks like coarse crumbs.
In a separate bowl, whisk together the egg yolk, milk, lemon juice, and zest, then stir the wet mixture into the dry just until combined. Gently knead the dough on a floured surface, shape it into a small circle, and cut into four wedges.
Place the scones on a baking sheet and bake until golden brown, about 12 to 15 minutes.
Expert Tips
- Use Cold Ingredients: Cold butter and milk help create flaky scones.
- Mix Gently: Stir just until the dough comes together to keep the scones tender.
- Zest Before Juicing: It’s easier to zest the lemon before cutting it.
- Glaze Consistency: Adjust the amount of liquid to make the glaze as thick or thin as you like.
What To Serve With Lemon Scones
These lemon scones are delicious on their own, but here are a few simple additions that make them even better:
- Clotted Cream: A rich, classic topping.
- Whipped Cream: Light and airy, a simple addition.
- Vanilla Ice Cream: A cool, indulgent pairing.
- Jam: Adds a touch of sweetness and fruit flavor.
Frequently Asked Questions
Yes, you can prepare the dough, shape it, and refrigerate it for up to 1 day before baking. Add a minute or two to the baking time if baking straight from the fridge.
Yes, freeze baked and cooled scones in an airtight container for up to 2 months. Thaw at room temperature or reheat briefly in the oven.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Yes, double all the ingredients to make 8 scones.
RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up To
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:
If you’ve tried this small batch lemon poppy seed scone recipe 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!
RELATED: 15 Easy Dessert Recipes For One
Small Batch Lemon Poppy Seed Scones
Watch How To Make This
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 and 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
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, stir together the flour, baking powder, salt, baking soda, sugar, and poppy seeds.
- Cut in the cold butter using a pastry blender, fork, or fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk the egg yolk, milk, lemon juice, and zest. Add to the flour mixture and stir just until combined.
- Turn the dough onto a lightly floured surface. Gently knead and shape into a 5-inch circle. If sticky, add a little more flour.
- Cut into 4 wedges and place on the prepared baking sheet.
- Bake for 12–15 minutes, or until golden brown. Cool on the baking sheet for 1 minute, then transfer to a wire rack.
- For the glaze, whisk together powdered sugar, cream, and lemon juice until smooth. Drizzle over cooled scones.
Notes
- Use Cold Ingredients: Cold butter and milk help create flaky scones.
- Mix Gently: Stir just until the dough comes together to keep the scones tender.
- Zest Before Juicing: It’s easier to zest the lemon before cutting it.
- Glaze Consistency: Adjust the amount of liquid to make the glaze as thick or thin as you like.
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!!