Mini Lemon Poppy Seed Scones are bite-sized delights bursting with zesty lemon flavor and dotted with crunchy poppy seeds. Each scone is tender, crumbly, and perfectly balanced between sweet and tangy.

These miniature treats are ideal for brunches, afternoon teas, or any occasion where you crave a delightful citrusy indulgence.

There’s nothing quite like the aroma of freshly baked Mini Lemon Poppy Seed Scones wafting through the air. These petite pastries are a testament to the perfect blend of lemon zest and delicate textures, inviting you to savor every bite.

I think I’ve mentioned before that we are HUGE Biscuit fans in this house! We love mile-high buttery moist biscuits…more than dinner rolls! (eek!)

There’s just something so “down home” about a great buttermilk biscuit smothered in thick berry jam. (Are ya drooling yet? My goal is to get you all drooling, so I’m not the only one. Could it be an age thing and not a food thing? Hmmmm!) 

The only thing better than a buttery biscuit has to be a warm tender scone with jam, clotted cream, or my personal favorite, lemon curd. My easy homemade microwave lemon curd is the perfect pairing with these lemon scones…one that will have you smacking your lips! (Is that frowned on at “high-tea”? Asking for a friend.)

Ingredients

• 1 Tablespoon lemon zest
• 1/3 cup granulated sugar
• 3 cups all-purpose flour
• 1 Tablespoon Poppy Seeds
• ½ teaspoon salt
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ cup unsalted butter, frozen and grated (see notes)
• 1 cup, plus 1-2 tablespoons buttermilk

How to Make Lemon Poppy Seed Scones

Preheat your oven to 350°. Lightly grease 2 baking sheets or line them with parchment paper or your silicone baking sheet. Set the baking sheets aside.

TIP: The one thing you need to keep in mind when making scones…don’t overwork the dough! Same principal as biscuits or pie crust. The more you handle the dough…the tougher it gets.

Preparing ingredients

Grate ¾ cup of frozen unsalted butter. Say What? Yep, I said “grate” frozen butter. Scones always call for “chilled” butter.

I learned from another baker that grating the butter when frozen works wonderfully in scones. It makes it easy to cut the butter into the flour mixture, and it creates little chickpea-sized butter/flour balls which in turn will create wonderful buttery air pockets in your scone.

TIP: Once your butter is grated…stick it back in the freezer until you are ready to use it.

Preparing Scone Dough

In a small bowl, using a fork or your fingertips, rub one Tablespoon of lemon zest and 1/3 cup of sugar together until fully combined and fragrant. This step smells so refreshingly wonderful!

In a large bowl, combine 3 cups of flour, all of your lemon sugar, ½ teaspoon of salt, 2½ teaspoons baking powder, ½ teaspoon baking soda and 1 tablespoon of poppy seeds.

Add in the ¾ cup of grated butter and cut with a pastry cutter/blender or a fork until the mixture looks coarse. You should have those flour/butter balls about the size of peas.

Make a well in the middle and add 1 cup of buttermilk. Mix until just combined. This is where “not overworking” the dough comes into play.

NOTE: Most scone recipes call for “heavy cream”. However, this recipe is made with buttermilk. I like the extra tang it adds to this recipe.

If the mixture is still a bit “crumbly”, add 1-2 extra tablespoons of buttermilk. Don’t add more than 1-2 tablespoons of extra buttermilk. Any remaining bits will work into the dough during kneading. A word of caution not to get the dough too wet!

Turn the dough out onto a floured surface and gently knead it about 3–4 times. All those “dry” bits will work in the wet dough. No worries.

Form the dough into a disc.

Divide in half. Form each half into a disc about ¾ an inch thick. Using a sharp knife, cut each dough disc into 8 even triangles. Like a pizza.

Place each dough disc onto the parchment-lined baking sheet. Separate each triangle by about ¼ inch.

Baking Instructions

Bake in preheated oven for 10–12 minutes or until lightly browned. Remove from oven and place on a cooling rack.

Lemon Glaze

For the glaze, whisk together 1 cup of powdered sugar with 2 tablespoons of freshly squeezed lemon juice until your mixture becomes “pasty”. Add more sugar or juice to achieve the desired consistency.

With the scones on a cooling rack, with parchment paper underneath, drizzle the prepared lemon glaze over the top of each scone.

Serving and Storing Scones

Mini Lemon Poppy Seed Scones are best served slightly warm or at room temperature, paired with a cup of tea or coffee. For an extra touch, drizzle them with a light lemon glaze or serve with clotted cream and lemon curd on the side.

To store, allow the scones to cool completely before placing them in an airtight container. They’ll stay fresh at room temperature for up to two days or in the refrigerator for up to five. For longer storage, freeze the scones in a single layer, then transfer to a freezer-safe bag or container—just reheat in the oven or microwave for a quick, delicious treat anytime.

Favorite Breakfast Bakes

• Blueberry Brioche French Toast Bake
• Homemade Peach Fritters
• Buttermilk Bar Donut Recipe
• Cranberry Orange Scones
• Cherry Lemon Danish
• Orange Scones from The Fresh Cooky

Mini Lemon Poppy Seed Scones bring a burst of sunshine to any gathering. Their miniature size makes them irresistible, ensuring each guest can enjoy a taste of citrusy bliss. Indulge in these little wonders and let their bright flavors leave a lasting impression long after the last crumb is gone.

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Happy Nesting!

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