Lemon Poppy Seed Scones

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Lemon Poppy Seed Scones are tender and mosit, filled with buttery lemon goodness! Top it off with Lemon Curd and you’ve got the BEST scones on the planet.

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 get  you all drooling so I’m not the only one. It could be an age thing and not a food thing? Hmmmm!) 

The only thing better than a delicious biscuit? A SCONE! A Scone is nothing more than a biscuit all dressed up in its sparkling sugar panties for breakfast or afternoon tea! (Sugar panties? We may have to re-think that one…lol)  I love scones.

I love scones. (Have I mentioned that I love scones?!) My love affair with them started back when I worked in an Escrow office and every day a little gal came in,a basket on her arm, loaded with fresh scones and lemon curd. (She was evil!)I would get the Cranberry Orange Scone or the Lemon Poppy Seed Scone. Drenched in that lip-smacking Lemon Curd…it was my Happy Place for an entire 3.5 minutes…which is how long it would take me to inhale it!

Plate full of Lemon Poppy Seed Scones

TIP: The one thing you need to keep in mind when making scones…don’t over work the dough! Same principal as biscuits or pie crust. The more you handle the dough…the tougher it gets. That said…these Lemon Poppy Seed Scones are absolutely delectable.

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.

I absolutely love my silicone baking sheets from Amazon. Click HERE to check them out. I use mine all the time and they work beautifully. I don’t even know how I baked without them.

Grate 3/4 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 super easy to cut the butter into the flour mixture, and it creates little chick pea size butter/flour balls which in turn will create wonderful buttery air pockets in your scone.

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

Grated butter

In a small bowl, using a fork or your finger tips, 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, 1/2 teaspoons of salt, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 Tbsp of poppy seeds.

mix for scones, flour, lemon zest, and flour

Add in the 3/4 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.

grated butter added to scone dough

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. You’ll notice mine doesn’t even look very “combined”. It’s okay you are going to turn it 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.

add cream to dough

Transfer the dough onto a flour surface and lightly knead into a 3/4 inch thick rectangle. I kneaded the dough about 3-4 times very gently.

TIP: I get a lot of questions about my “dough disc”. I bought mine YEARS ago off of QVC. It is by far…next to my KitchenAid…my NUMBER ONE all time favorite kitchen tool! The disc is a hard plastic circle that is covered by an elastic cotton cloth. You just flour the cloth and roll away. Pie crust, biscuits, rolls…you name it…it doesn’t stick. Clean Up…A breeze! Toss the cotton cloth into the washing machine.

Like I said I bought mine years ago…I’ve been searching all over and found this one on Amazon that is as close to mine as it comes. I mean mine is 26 years old. I just ordered this one and I’m super excited to get it. (I kinda feel like I’m cheating on it by ordering a new one!)

If you’d like to order one, or check them out, you can click right HERE.  I know I don’t usually suggest products, these are just two of my favorites and make baking so much easier. (I promise I’m not going to become “one of those salesman ” bloggers!)

I trimmed the edges of my rectangle with my pizza cutter. I wanted nice straight edges since I was making these for my Mother’s Day Brunch. I also cut them into smaller triangles. I wanted a petite scone rather than a huge scone.

Space them out evenly, about 2 inches apart. Bake for 10-12 minutes or until lightly browned. In the meantime you can prepare your glaze.

Lemon Poppy Seed scone dough on floured surface

For the glaze whisk together 1 cup of powder sugar with 2 Tablespoons of fresh squeeze lemon juice until your mixture becomes “pasty”. Add more sugar or juice to achieve the desired consistency. Place your scones on a cooling rack with foil underneath. Drizzle the glaze over the warm scones and…the best part…SERVE! Which translated means EAT!!!

Aren’t those just the most beautiful scones ever! You can see how high they rise while cooking. We can thank those “pea” sized flour/butter balls for that!

Plate full of Lemon Poppy Seed Scones

I have to tell you…I did the photo shoot on this brunch and as soon as it was over…my daughter and I were digging into those scones and drenching them in the Easy Microwave Lemon Curd…we barely made it up for air!   

When our husbands came home, they are living with us while their house is being built…and they saw the scones…they asked what they were? We told them, and then said “They’re awful! HORRIBLE! We’d stay clear of them.” I have no idea why they didn’t believe us? It could have been all the lemon curd and scone crumbs around our mouths! Maybe? 😉

If you haven’t signed up for my weekly Newsletter… be sure to do that so you can find out what yumminess is coming here at my Nest!

Norines Photo and signature

Yield: 16 scones

Lemon Poppy Seed Scones

Lemon Poppy Seed Scones

Elevate your brunch game with these beautiful light and flaky lemon poppy seed scones! Enjoy them fresh out of the oven with loads of butter or drenched in Lemon Curd!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 Tablespoon lemon zest
  • 1/3 c granulated sugar
  • 3 cups all-purpose flour
  • 1 Tablespoon Poppy Seeds
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter, frozen and grated (see notes)
  • 1 cup buttermilk

Lemon Glaze

  • 1 Cup confectioner's sugar, sifted
  • 2 Tablespoons lemon juice


  1. Preheat the oven to 350°. Lightly grease 2 baking sheets or use parchment paper or silicone baking sheets. Set aside.
  2. In a small bowl, using a fork or your fingertips, rub 1 Tablespoon lemon zest and 1/3 cup sugar together until fully combined and fragrant.
  3. In a large bowl, combine 3 cups of flour, all of your lemon sugar, 1/2 teaspoon salt, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 Tablespoon Poppy Seeds.
  4. Add the 3/4 cup grated butter and cut with a pastry cutter or a fork, until the mixture looks coarse. (You should still see pieces of butter/flour "balls" about the size of small peas)
  5. Make a well in the middle and add 1 cup of buttermilk. Mix until just combined. Don't over mix.
  6. Transfer the dough to a floured surface and lightly knead into a 3/4 inch thick rectangle. Cut in triangles using a pizza cutter. Place them on our prepared baking sheets. Space them out evenly, about 2 inches apart.
  7. Bake for 10-12 minutes or until lightly golden brown.
  8. Place on cooling rack with foil underneath to catch the glaze.

Lemon Glaze

  1. Whisk 1 cup of confectioners sugar and 2 tablespoons lemon juice until your mixture become pasty. Add more sugar or juice to achieve the desired consistency.
  2. Drizzle over warm scones. Serve


To make grating butter easier, place the butter in your freezer at least an hour before you plan to grate it. I use a regular standard cheese grater. Once you've grated all the butter, put it back in the freezer until ready to use.

Rather than rolling the dough into a rectangle to make smaller scones you can divide the dough into two 3/4 inch thick, 6 diameter rounds. Cut each round into 8 wedges.

Nutrition Information:


16 scones

Serving Size:

1 scone

Amount Per Serving: Calories: 214 Total Fat: 9g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 23mg Sodium: 213mg Carbohydrates: 30g Fiber: 1g Sugar: 12g Protein: 3g
Norine’s Nest in no way provides any warranty, express or implied, towards the content of recipes in this website. It is the reader’s responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.


  1. Little Quiltsong | 11th May 17

    These sound wonderful! Love our scones – I need to try these!

  2. Nikki@SoulfullyMade | 11th May 17

    These are gorgeous and look absolutely amazing! I am in love with anything lemon poppy seed! I can just smell them baking and wish I could reach in a grab one! Cannot wait to make these!

    • norine@norinesnest.com | 14th May 17

      Thank You Nikki! I really appreciate your sweet comments. I’m a lover of lemon myself! Hope you love them as much as I do! Have a Fantastic Day!

  3. Kayleigh | Whisks & Wooden Spoons | 16th May 17

    Yum! Lemon poppy seed anything is the best. Scones especially.

    • norine@norinesnest.com | 16th May 17

      Hi Kayleigh! 🙂
      I completely agree! I’m a sucker for anything with Lemon Poppy Seed! Throw on some Lemon Curd and I’m a goner! Swooning for sure. Thanks so much for stopping by my Nest. Have a GREAT week!

  4. Barbara parker | 1st Mar 19

    Where are the poppy seeds in the recipe?

    • norine@norinesnest.com | 1st Mar 19

      Hi Barbara!
      That’s a really great question! I can’t believe I missed that…and for TWO YEARS! Guess I need to keep that eye appointment later this month! Gads! I’m so sorry. I’ve gone in and fixed it and I sincerely apologize for that over sight. These are really great scones…I hope you get a chance to make them. Thanks for stopping by and bring this to my attention. I always proof read…but sometimes my eyes miss it multiple times.

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