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If you’re a fan of classic bakery treats, you’ll love these homemade Lemon Poppy Seed Scones. They’re incredibly simple to make in a small batch, with a tender crumb, vibrant lemon flavor, and a hint of sweetness. Perfect for breakfast, afternoon tea, or whenever you crave a little something special!
Craving more delicious scone flavors? Try our small batch recipes for tart and fruity Cranberry Orange Scones, warm and cozy Apple Cinnamon Scones, decadent Chocolate Scones, classic and simple Cream Scones, summery Peach Scones, or savory Ham and Cheese Scones!
Why You’ll Love These Lemon Scones
- Easy to make: Simple ingredients and straightforward instructions make this recipe a breeze.
- Perfect for any occasion: Enjoy these scones for breakfast, an afternoon snack, or whenever the craving hits.
- Flavorful and satisfying: The bright lemon flavor and poppy seed crunch create a delicious treat.
- No leftovers: The small batch size means you get just enough to enjoy without waste.
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Our small batch Lemon Poppy Seed Scones recipe is unique because it’s tailored for fewer servings. It’s ideal for small households or when you’re baking just for yourself. The recipe ensures you get that freshly-baked taste every time, without the worry of having too many scones sitting around.
Ingredients
If you have any ingredients leftover from this lemon scone recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: All-purpose flour forms the base. For a gluten-free version, simply swap it with a 1:1 gluten-free flour.
- Sugar: Essential for sweetness, sugar also helps in browning and enhancing texture. It balances the lemon’s tanginess well.
- Baking Soda and Baking Powder: Both are crucial for making the scones rise, ensuring they’re light and fluffy.
- Butter: Cold butter is key to achieving flaky scones.
- Lemon: Freshly squeezed lemon juice and zest bring a vibrant, tangy flavor. If unavailable, bottled lemon juice works too.
- Poppy Seeds: These seeds add a nice crunch to the scones. Sesame seeds are a good substitute.
- Milk: Use your choice of milk, dairy or plant-based (like almond or coconut milk) to moisten the dough.
- Egg Yolk: The yolk enriches the scones, adding moisture, richness, and creating a tender texture. Be sure to save the egg white to use in any of our egg white recipes like Flourless Chocolate Cookies, a mini White Cake, or Coconut Macaroons.
- Glaze: A mix of powdered sugar, cream, and lemon juice forms a sweet-tangy glaze. Alter the cream or milk quantity to get the right consistency.
Recipe 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.
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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.
Serving Suggestions
Enjoy your warm lemon poppy seed scones with:
- A dollop of clotted cream or whipped cream: A classic pairing.
- Fresh berries and a drizzle of honey: Simple and delicious.
- A scoop of vanilla ice cream: For a decadent treat.
- Your favorite jam or preserve: Add sweetness and fruity flavor.
- A cup of tea or coffee: Perfect for an afternoon pick-me-up.
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.
Store in an airtight container for a day or two.
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!
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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, 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.
Make the glaze
- In a small bowl, whisk together the powdered sugar, cream and lemon juice until smooth. Spoon over the tops of cooled scones.
Notes
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- 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!!