Lemon Poppy Seed Scones

Sweet, tart, easy to make, and so good! These jumbo bakery-style lemon poppy seed scones are the perfect way to start your day.

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: scones

Calories: 627kcal

Heat oven to 400℉/200℃.
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.
Scrape out onto a lightly floured surface.
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.

Substitutions

To substitute salted butter for the unsalted, reduce salt to ½ teaspoon.
To make this recipe dairy-free, you can use your favorite non-dairy butter and plant-based whipping cream.
This recipe can also be made vegan by using non-dairy butter, your favorite plant-based whipping cream, and vegan eggs. We personally prefer using aquafaba!
These scones can be made gluten free by using a measure for measure (also known as 1:1 or cup for cup) gluten free flour.

Tips For Making The Best Scones

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!
Do not over work the dough!
Line the sheet pan with parchment.
If making for a later date, wait until the day of to mix up the glaze.
Easy clean up! 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.
These scones freeze really well.