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–+ servings
a lemon scone with a glaze on a baking sheet.
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5 from 6 votes

Small Batch Lemon Poppy Seed Scones

These lemon poppy seed scones are light, flaky, and full of bright lemon flavor with a subtle crunch from poppy seeds. Topped with a simple lemon glaze, they’re perfect for a quick breakfast or afternoon treat.
Prep Time10 minutes
Cook Time20 minutes
Cooling10 minutes
Total Time40 minutes
Course: Breakfast, Dessert
Cuisine: British
Diet: Vegetarian
Keyword: lemon glaze, lemon poppyseed scones, lemon scones, scones
Servings: 4 scones
Author: Joanie Zisk

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
US - Metric

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.

Video

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

Serving: 1scone | Calories: 339kcal | Carbohydrates: 48g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 297mg | Potassium: 199mg | Fiber: 1g | Sugar: 22g | Vitamin A: 420IU | Vitamin C: 3.9mg | Calcium: 129mg | Iron: 1.9mg

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