Lemon Poppy Seed Scones! Tender, lemony scones are speckled with crunchy poppy seeds in this perfect tea time treat.
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Scones can be a wonderful treat to make and serve for all types of occasions, from tea parties to bridal and baby showers to brunches.
These Lemon Poppy Seed Scones come together easily and produce citrusy, aromatic bites that are punctuated with little pops of flavor and texture from poppy seeds.
I like to make these in the food processor to expedite the process (and have less bowls to clean), but they can also be made the traditional way by hand.
Served with coffee or tea, they're a perfectly elegant and delicious pastry that is ideal for gatherings of all kinds.
Looking for more scone recipes? Try my Maple-Glazed Scones, Strawberry Vanilla Yogurt Scones or savory Ham & Cheddar Scones!
This recipe is naturally vegetarian and can be made gluten-free. (See Variations & Substitutions area below.)
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Sea salt
- Buttermilk. If you don't have buttermilk on hand you can make your own by mixing ½ teaspoon of vinegar with ½ cup of milk. You may also use ½ cup plain yogurt or ¼ cup plain Greek yogurt mixed with ¼ cup milk.
- Lemon zest
- Fresh lemon juice
- Egg yolk. Using the yolk adds the fat, richness and ability to bind the mixture that is needed without the additional liquid. This will help the scones get their short, crumbly texture.
- Vanilla extract
- Poppy seeds
- Optional: Sanding sugar for tops of scones
Instructions
Preheat oven to 400°F. Prepare a baking pan by lining with parchment paper and set aside.
In the bowl of a food processor, combine flour, sugar, baking powder and salt.
Add diced butter. Cover and pulse until the butter is chopped into the flour.
In a measuring cup with a pouring spout, whisk together buttermilk, lemon zest, lemon juice, egg yolk, vanilla and poppy seeds.
Slowly pour in the liquids into the food processor through the feed tube while pulsing. The dough will begin to come together and eventually form a ball. Do not over pulse.
Turn the dough out onto a lightly floured work surface, pressing it together to form a uniform piece of dough. Quickly flatten with your hands and pat the dough into approximately an 8 inch square.
Using a sharp knife, cut the dough into nine equal pieces, then cut each square in half diagonally.
Note: You can also punch these out using a biscuit cutter.
Place each scone on the prepared baking sheet and brush with a little buttermilk, then sprinkle with sanding sugar if desired.
Bake for about 15 minutes or until the scones are baked through and slightly golden.
Remove from oven and let cool on a baking rack.
Tip: These scones can be made the traditional way (by cutting butter into flour using a pastry cutter or dough blender) as well!
Recipe FAQ's
Cold butter and a gentle touch can help make scones with the best texture. Working the dough as little as possible helps to keep the butter cold and the gluten from creating an unpleasant gumminess, which is why I like making them in the food processor!
Yes. Scones can be made a day or two ahead of time and will still taste great. For the best taste and texture, however, consider cutting the scones and placing them on the baking pan, covering them tightly with plastic wrap or foil and refrigerating until you're ready to bake and serve them.
Scones should be cooled completely, then kept in an airtight container at room temperature and eaten within 2 days for best flavor and texture.
Yes. Cool the scones completely, place in an airtight, freezer-safe zip top bag or container with a sheet of parchment in between each layer. Keep frozen for up to 3 months. se them within 3 months.
Variations & Substitutions
Try these delicious variations!
- Use orange or lime zest instead of lemon for a citrusy twist.
- Sprinkle the scones with powdered sugar or make a simple glaze for drizzling on top for extra sweetness.
- Add a surprising pop of flavor with a few tablespoons of chopped candied ginger in the dough!
Diet-Specific Substitutions
- Gluten-Free: Use your favorite cup for cup gluten-free flour blend in place of regular flour.
Lemon Poppy Seed Scones
Equipment
- 1 Food processor optional
Ingredients
- 2½ cups flour plus extra for rolling out
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ½ cup buttermilk or ½ cup plain yogurt or ¼ cup plain Greek yogurt with ¼ cup milk
- 1 tablespoon lemon zest
- 2 tablespoon fresh lemon juice
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1½ teaspoons poppy seeds
- Optional: Sanding sugar for tops of scones
Instructions
- Preheat oven to 400°F. Prepare a baking pan by lining with parchment paper and set aside.
- In the bowl of a food processor fitted with a dough blade, combine flour, sugar, baking powder and salt. Add diced butter. Cover and pulse until the butter is chopped into the flour {the flour will resemble wet sand.}
- In a measuring cup with a pouring spout, whisk together buttermilk, lemon zest, lemon juice, egg yolk, vanilla and poppy seeds.
- Open the feed spout on the lid of the food processor and slowly pour in the liquids while pulsing. The dough will begin to come together and eventually form a ball. Do not over pulse.
- Turn the dough out onto a lightly floured work surface, pressing it together to form a uniform piece of dough. Quickly flatten with your hands and pat the dough into approximately an 8 inch square.
- Using a sharp knife, cut the dough into nine equal pieces, then cut each square in half diagonally. (You can also punch these out using a biscuit cutter.) Place each scone on the prepared baking sheet and brush with a little buttermilk, then sprinkle with sanding sugar if desired.
- Bake for about 15 minutes or until the scones are baked through and slightly golden.Remove from oven and let cool on a baking rack.
Notes
- Use orange or lime zest instead of lemon for a citrusy twist.
- Sprinkle the scones with powdered sugar or make a simple glaze for drizzling on top for extra sweetness.
- Add a surprising pop of flavor with a few tablespoons of chopped candied ginger in the dough!
- Gluten-Free: Use your favorite cup for cup gluten-free flour blend in place of regular flour.
James Porter says
Looks delicious, I ask my wife to try this one. Thank you for sharing your Lemon Poppy Seed Scones recipe.