Jumbo Lemon Poppy Seed Scones

These jumbo bakery style Lemon Poppy Seed Scones with lemon glaze are perfect for your summertime baking! Tender and sweet lemony scones filled to the brim with delicious poppy seeds, and finished with a tart (but oh, so good) lemon glaze. Serve these with a Homemade Raspberry Jam and you will have the ultimate breakfast! Every bite of these scones is packed with the best lemon flavor but has just enough sweetness to keep you coming back for more. What’s even better? These scones are super simple to make, always tender, and bursting with the best lemon flavor. SO. GOOD.

three lemon poppyseed scones with fresh flowers, more scones in the back, and a jar of jam

About The Recipe

Scones. They are the definition of amazing baking and a delicious breakfast all wrapped up into one. It’s also easy to think they are a daunting task, but in reality, these scones are super easy to make.

No, I’m serious! Whether you’re just learning to bake or have been baking for years, these scones are for you. Trust me. We have tried hundreds of different scones and they are always either tough, flavorless, or just plain boring.

These lemon poppy seed scones are anything but! We were determined to develop this recipe in a way that’s easy to understand and uses pantry staple ingredients because everyone should be able to bake these!

two lemon poppyseed scones on a white plate with fresh flowers and more scones in the background

From delicious tartness and sweetness from lemons to the tender and flakey biscuit. Every bite is just as good as the last! Plus, an added lemon glaze seriously takes these scones over the top.

Everyone will be coming back for more!

Equipment Needed

  • Mixing Bowls
  • Sheet Pan
  • Parchment Paper
  • Pizza Cutter
  • Hand Mixer

Ingredients

For the Scone:

  • All-Purpose Flour
  • Sugar
  • Baking Powder
  • Baking Soda
  • Salt
  • Lemon Zest
  • Poppy Seeds
  • Unsalted Butter
  • eggs
  • Heavy Cream
flour, butter, eggs, baking soda, baking powder, poppyseeds, salt, milk, lemon rind, and sugar in glass bowls

For The Glaze:

  • Lemon Juice
  • Powdered Sugar
powdered sugar and lemon juice in bowls

Instructions

In a large glass mixing bowl, combine the flour, sugar, salt, lemon rind, baking powder, baking soda, and poppy seeds. Whisk together.

Grate in the unsalted butter and gently mix in. Don’t squish it! Just lightly stir until the butter is mixed in and coated with flour.

In a separate bowl, add the eggs and milk. Whisk until thoroughly combined.

Pour the milk mixture over the dry ingredients. Gently fold in until thoroughly combined.

Take the scone dough and place on a lightly floured piece of parchment. Roll out to about 1/2 inch thick.

With a rolling cutter, cut the dough into eight even triangles.

scone dough cut into eight slices on a piece of floured parchment with a pizza cutter

Gently transfer the scones onto a baking sheet lined with parchment. Make sure to leave space between each scone because they will swell up! Bake at 400 for 15 minutes, or until golden brown.

While the scones cool, let’s make the glaze! Combine the lemon juice and powdered sugar into a medium sized bowl. Using a hand mixer, mix until the glaze is completely smooth and there are no lumps.

powdered sugar and lemon juice mixed together

Once the scones have cooled, it’s time to glaze! You can either dip the tops into the glaze or drizzle as much or as little as you would like onto the tops.

lemon poppy seed scones with lemon glaze on a sheet pan

Serve immediately!

Storing/Reheating

These scones freeze beautifully! I recommend storing them in a sealable plastic bag and keeping them in the freezer. They will last so much longer (about two months) and they reheat just as good as the day you baked them. To reheat them, just place one scone in the microwave for 30 seconds to 1 minute.

Remember, if you freeze them with the glaze, when you reheat, the glaze will melt. But, there is a simple solution! You can always make some more and drizzle back onto the top.

scone broken open with jam spread on it with a purple flower

Expert Tips

  • Make sure to grate in the butter rather than cut it in. It is a much easier (and cleaner!) way to incorporate the butter.
  • Make sure the butter is very cold!
  • Be very careful and do not over work the dough!
  • Place parchment on the sheet pan.
  • If making for a later date, wait until the day of to mix up the glaze.
  • To keep things cleaner, place the scones on a wire cooling rack and set back onto the original sheet pan. Drizzle, dip, or spread the glaze over the tops and the excess will drop into the bottom of the pan and onto the parchment. Easy clean up and little to no mess on the counter!
  • These scones freeze really well.

When you make this Jumbo Lemon Poppy Seed Scones, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

three lemon poppyseed scones with fresh flowers, more scones in the back, and a jar of jam

Lemon Poppy Seed Scones

Traci
Sweet, tart, easy to make, and so good! These jumbo bakery-style lemon poppy seed scones are the perfect way to start your day.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 8
Calories 624 kcal

Ingredients
 

Scones

  • 3 cups all purpose flour
  • ½ cup sugar
  • 1 ½ Tablespoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ½ Tablespoons lemon zest
  • ¼ cup poppy seeds
  • ¾ cup unsalted butter cold
  • 2 large eggs
  • 1 cup heavy cream

Lemon Glaze

  • ¼ cup fresh lemon juice
  • 2 cups powdered sugar sifted

Instructions

For The Scones:

  • Preheat oven to 400 degrees.
  • Line sheet pan with parchment paper. Set aside.
  • Mix eggs and cream in a small bowl. Set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds.
  • Grate butter into flour mixture.
  • Stir gently to combine.
  • Add cream mixture and mix lightly, just until dry ingredients are incorporated.
  • Turn out onto a lightly floured surface and roll (or pat) into a circle.
  • Using a pizza cutter or a sharp knife, cut the dough into 8 wedges.
  • Place on sheet pan, at least 2 inches apart.
  • Bake until golden brown, about 15 minutes.

For The Glaze:

  • Combine lemon juice and powdered sugar in a small bowl.
  • Beat until smooth.
  • Drizzle over scones.

Notes

  • Make sure to grate in the butter rather than cut it in. It is a much easier (and cleaner!) way to incorporate the butter.
  • Make sure the butter is very cold!
  • Be very careful and do not over work the dough!
  • Place parchment on the sheet pan.
  • If making for a later date, wait until the day of to mix up the glaze.
  • To keep things cleaner, place the scones on a wire cooling rack and set back onto the original sheet pan. Drizzle, dip, or spread the glaze over the tops and the excess will drop into the bottom of the pan and onto the parchment. Easy clean up and little to no mess on the counter!
  • These scones freeze really well.

Nutrition

Serving: 1SconeCalories: 624kcalCarbohydrates: 79gProtein: 8gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 11gCholesterol: 126mgSodium: 622mgFiber: 2gSugar: 41g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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