Introduction

These easy lemon poppy seed scones are tender, flavorful, and perfectly sweetened with a tangy lemon glaze. They make a delightful breakfast treat or an afternoon snack with tea or coffee. Simple ingredients come together quickly for fresh homemade scones you’ll love.

A white ceramic cake stand with a ruffled edge holds seven round scones covered in smooth white icing with black poppy seeds sprinkled on top, arranged on a white marbled surface. To the left of the scones is a small clear glass jar filled with red jam, with a silver spoon inside and two small bright yellow edible flowers on the jam. To the right in the background is a white pitcher and two white cups, all decorated with blue floral designs near the rim. In the foreground to the right, a stack of white plates sits with three lemon wedges on top, and a blue cloth with white dots peeks out from underneath the plates. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup heavy cream
8 tablespoons butter
2 cups all-purpose flour
6 tablespoons sugar
1 tablespoon corn starch
1½ tablespoons poppy seeds
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Zest of 1 medium-size lemon
2 cups powdered sugar
3-4 tablespoons milk or half and half
1 tablespoon fresh lemon juice

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper. Place the oven rack in the middle position. You may need two sheet pans if making smaller scones.
Step 2: Measure 1 cup heavy cream and chill it in the freezer for 10 minutes. Meanwhile, melt the butter in a microwave-safe bowl by heating on high for 1 minute. If not fully melted, continue heating in 10-second intervals. Let the butter cool slightly.
Step 3: In a medium bowl, whisk together flour, sugar, corn starch, poppy seeds, baking powder, baking soda, salt, and lemon zest. Set aside.
Step 4: Remove chilled heavy cream from the freezer and combine it with the melted butter. Stir with a fork until the butter forms small clumps or globules.
Step 5: Add the cream and butter mixture to the dry ingredients. Stir with a rubber spatula until all the flour is incorporated. The batter will be thick, like cookie dough—avoid overmixing.
Step 6: Spray a cookie scoop or large spoon with non-stick spray and scoop mounds of dough onto the prepared pan, spacing them at least 2 inches apart.
Step 7: Refrigerate the unbaked scones for at least 15 minutes to firm up the dough.
Step 8: Bake scones for 12 minutes, then check for doneness. They should be light golden brown. Depending on your oven, baking may take 15-20 minutes. Transfer to a wire cooling rack once done.
Step 9: While baking, prepare the lemon glaze by whisking powdered sugar, milk or half and half, and lemon juice together in a bowl until smooth and spoonable. Adjust thickness by adding more powdered sugar or cream if needed.
Step 10: Place a sheet pan or foil under the cooling rack and spoon the glaze over each scone to fully cover, letting excess drip down. Optionally, sprinkle extra poppy seeds on top. Allow the glaze to set before serving if you can wait.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the dough or glaze.
If you prefer, substitute half the heavy cream with sour cream for a richer texture.
Chilling the dough before baking helps the scones rise better and develop a flakier texture.
Use freshly grated lemon zest for the best citrus aroma and flavor.
Try drizzling the glaze rather than spooning for a lighter coating.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed scones wrapped tightly for up to 1 month. To reheat, warm in a 300-degree oven for 5-8 minutes. Add glaze after reheating for best results.

How to Serve

A white cake stand holds five round glazed scones with a light golden brown base and a creamy white icing dripping over the top, sprinkled with tiny black poppy seeds. The scones have a textured, slightly cracked surface showing the soft dough underneath. In the foreground, there is a clear glass jar filled with vibrant red jam topped with two bright yellow edible flowers and a silver spoon sticking out. Behind the cake stand, a white cup with blue patterns sits next to a small stack of white plates with lemon wedges peeking out. The whole scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of heavy cream?

Heavy cream contributes to the scones’ tender texture and richness, but you can substitute whole milk if needed. The scones may be slightly less rich and tender.

How can I make the scones dairy-free?

Replace the heavy cream with full-fat coconut milk and use a dairy-free butter alternative. Keep the other ingredients the same for a delicious dairy-free version.