Lemon Poppy Seed Scone


I am deeply attracted to the taste that lemon and poppy seed offer to baked sweets. I made a batch of scones on Saturday morning and ate another this morning with my cup of coffee before going to work. I will share with you my recipe. It is straight forward with no frills or tricks added. This is a very well tested recipe and I have been using it as a standard in my Coffee Corner coffee shop back in 1996. If you are interested…the scone is related to shortbread. We will be making a classic coffee house delight and it is easy and basic in its preparation. Let’s make some scones.


2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup sugar

1⁄4 tsp salt

2 tbsp poppy seeds

2 tbsp lemon zest

1⁄2 cup unsalted butter, chilled and cubed

3 tablespoons fresh lemon juice

2/3 cup half and half or buttermilk (I use buttermilk if it is in my refrigerator)

3 tbsp heavy cream



1⁄2 cup  confectioners’ sugar

1 tbsp  lemon juice

1 tsp lemon zest


  1. Preheat the oven to 425 ̊F.
  2. Cover a baking sheet with parchment paper. (I always use parchment or my new baking mats which are great)
  3. Place the flour, baking powder, salt, poppy seeds, and lemon zest in a bowl. Combine well.
  4. Add the cold butter and continue cutting in the cold butter until the mixture is in small, pea-size pieces. Transfer to a larger bowl.
  5. Whisk together the egg, buttermilk, and lemon juice. Pour into the dry ingredients and work in to form a rough dough (do not over work).
  6. Turn out the dough onto a floured surface or in my case directly onto the parchment.
  7. Form the dough  into  pie shape . Using a knife cut into 8 triangles.
  8. Separate the scones 1 to 2 inches apart on the baking sheet.
  9. Brush with heavy cream.
  10. Bake the scones until firm to the touch and golden, 18 to 20 minutes.
  11. Remove from the oven and transfer to a rack to cool.

To make the icing:

Whisk together the confectioners’ sugar, lemon juice, and lemon zest in a bowl.

Once the scones have cooled slightly, spread roughly 1 teaspoon of icing on each scone.

This is a great recipe with some decent technique training involved. You learn to cut butter into flour to make a lumpy primitive dough. Plus you learn to zest a lemon

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