These lemon poppy seed scones are glazed with an addictive and tart lemon glaze, and is one of the best homemade scone recipes you will ever try.
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Pin ItIf you’re a scone lover, you’ll also want to try these blueberry scones and these lemon raspberry scones.
How to Make Lemon Poppy Seed Scones
- Prepare the Dough. Mix flour, sugar, poppy seeds, baking powder, and salt. Cut in cold butter until crumbly. In another bowl, whisk eggs, Greek yogurt, and lemon zest, then stir into dry ingredients until just combined.
- Shape and Bake. Pat dough into a 1-inch thick circle, cut into 8 wedges, place on a baking sheet, brush with melted butter, and bake at 400°F (200°C) for 15–18 minutes until golden.
- Make and Add Glaze. Whisk powdered sugar, melted butter, lemon juice, and zest into a glaze. Drizzle over cooled scones before serving.
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Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: Prepare the dough and shape the scones, then cover and refrigerate for up to 24 hours before baking. You can also bake the scones in advance and store them for later.
To Store: Keep baked scones in an airtight container at room temperature for up to 2 days. For longer freshness, store in the refrigerator for up to 5 days.
To Freeze: Freeze unbaked scone dough shaped on the baking sheet, covered tightly, for up to 1 month. Bake directly from frozen, adding a few extra minutes to baking time. Or freeze fully baked scones in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
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Lemon Poppy Seed Scones
Ingredients
For the scones:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 3 tbsp poppy seeds
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp cold butter, cubed
- 2 large eggs, lightly beaten
- 1/3 cup Greek yogurt
- 3 tbsp lemon zest
- 1 tbsp butter, melted (for brushing)
For the glaze:
- 1 cup powdered sugar
- 2 tbsp butter, melted
- 3 tbsp fresh lemon juice
- ½ tsp lemon zest
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
- Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, Greek yogurt, and lemon zest until smooth.
- Pour the wet ingredients into the dry mixture and stir with a fork until just combined—do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
- Use a sharp knife or bench scraper to cut the dough into 8 wedges.
- Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
- Brush the tops with the melted butter.
- Bake for 15–18 minutes, or until golden brown on top and bottom. Let cool on a wire rack.
- To make the glaze, whisk together the powdered sugar, melted butter, lemon juice, and lemon zest until smooth.
- Drizzle generously over cooled scones.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
