These sweet, flaky scones are bursting with fresh lemon and are a perfect way to brighten up any morning!

I don't think anything goes better together than lemon and poppy seeds. Combine those two in a sweet, buttery dough and you've got the perfect spring time treat to enjoy with your morning coffee or afternoon tea.

What I really love about this recipe though is the just how easy it comes together. It takes minutes to prep and only fifteen minutes to bake. I've finished them off with a simple icing drizzle that perfectly compliments the bright citrus notes.

More Lemon Recipes to Love

French Lemon Tart - Simple elegance defines this luscious tart with a buttery tart shell baked around a silky lemon curd. It's a dessert for all seasons!

Lemon Olive Oil Cake - Impress your guests this with this elegant cake that is light in texture but rich in flavor.

Lemon Pudding Cakes - These little lemon pudding cakes are light and fluffy on top with a sweet pudding at the bottom. They are easy to make and sure to please this summer season!

Classic Lemon Pound Cake - This rich, buttery pound cake is bursting with the fresh flavors of lemons! Enjoy a slice in the early morning hours with coffee or as an after dinner delight with tea.

Lemon Poppy Seed Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

Author: Living the Gourmet
Total Time: 25 minutes
Yield: 12 scones 1x

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Ingredients

Units Scale

2 cups AP flour
4 teaspoons baking powder
Pinch of salt
1/3 cup sugar
1/2 cup unsalted butter, chilled
2/3 cups whole milk
1 large egg
Zest of 1 small lemon
1/4 teaspoon pure lemon extract
1 tablespoon poppy seeds

Icing:

1/2 cup confectioner’s sugar
2-3 teaspoons lemon juice
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a food processor, pulse flour, baking powder, salt, sugar, butter, lemon zest, lemon extract and poppy seeds together until a crumbly mixture forms.
In a small bowl whisk together the egg and milk. Reserve 1 tablespoon of this to brush the scones with later.
Add the egg and milk mixture to the dough and pulse until a soft, sticky dough comes together. Turn out onto a well-floured surface and gently knead the dough until it is soft and smooth.
Roll out into a disk about ½ - inch thick. Using a round cookie cutter, cut out the scones. You should get about 1 dozen.
Place the scones on the prepared baking sheet and brush the tops of each with the reserved milk and egg wash. Bake for about 12-15 minutes or until golden around the edges.
Transfer to a cooling rack while you prepare the icing. For the icing, simple whisk together the confectioner’s sugar, lemon juice and vanilla extract. Drizzle over the cooled scones. Serve and enjoy!

Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 1

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Lemon Poppy Seed Scones

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