These tender and buttery Lemon Poppy Seed Scones are bursting with lemon flavor and have the perfect amount of sweetness.This small batch scone recipe will yield 4 delicate scones and each one is topped with a sweet lemon glaze. So easy to make!
I first made these small batch lemon poppy seed scones on a dreary rainy morning. I needed a bright pick-me-up and these scones certainly did the trick.
Scones
Scones are like buttery baked biscuits. They’re made with a handful of pantry staples and are a breeze to make.
Scones are often thought of as something you would serve at a fancy brunch or on a holiday. But once you see just how easy they are to whip up and bake, you’ll never wait for a special occasion again.
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Lemon Scones
Buttery and delicate, these lemon scones are a real treat. The scone itself is only slightly sweet but when we drizzle the lemon glaze over the tops, they are absolutely perfect.
These lemon scones go so well with coffee or tea and are a delight as an afternoon snack.
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How To Make Lemon Poppy Seed Scones
First, gather your ingredients. For this small batch recipe, you will need: (scroll down to the recipe box for the exact measurements)
- flour
- baking powder
- salt
- baking soda
- sugar
- poppy seeds
- butter
- an egg yolk
- milk
- lemon juice
- lemon zest
For the lemon glaze, you will need:
- powdered sugar
- heavy cream or milk
- lemon juice
Step 1
Mix all of the dry ingredients together, including the poppy seeds.
Step 2
Using a pastry blender, a fork, or your fingertips, work the butter into the dry ingredients until the mixture looks like coarse crumbs.
Step 3
In a small bowl, whisk together the wet ingredients and pour into the dry ingredients. Stir until just combined.
Step 4
Turn the dough out onto a lightly floured working surface and knead very lightly to form a circle. Cut the dough into 4 wedges and bake for 12-15 minutes, until the scones are golden.
Step 5
While the scones cool, make the glaze by whisking the powdered sugar, cream, and lemon juice together. Using a spoon, drizzle the glaze over the tops of the cooled scones.
Being a small batch recipe, you will get 3 to 4 scones from this recipe. Just the right amount if you’re cooking for one or two people.
This is a very easy recipe and one that I’m sure you’ll enjoy making over and over again. The scones come together quickly and bake in about 15 minutes.
Other Scone Recipes
Here are a few other small batch scone recipes that you might enjoy:
Strawberry White Chocolate Scones
Tips For Making The Best Scones
There are two important techniques for making the best scones:
Remember to make sure your ingredients are cold. Keep the butter, milk, and eggs in the refrigerator until you are ready to use them.
Don’t overmix the scone batter. Overmixing can lead to chewy scones.
How Long Will Scones Last
Scones will keep well covered in the refrigerator for 2-3 days.
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Lemon Poppy Seed Scones Recipe
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 2 tablespoons sugar
- 1 tablespoon poppy seeds
- 1/4 cup cold butter , cut into small pieces (1/2 stick)
- 1 egg yolk
- 1/4 cup milk
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
FOR THE GLAZE
- 1/2 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.
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.
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I’d love if I had a few of these sitting in my kitchen right now. I love lemon poppyseed!!
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
Beautiful presentation of the scones! I will need to try this recipe asap.