Spring is in the air, and what better way to celebrate than with a batch of Lemon Poppy Seed Scones? These tender, buttery scones are bursting with bright lemon flavor and a delightful crunch from poppy seeds. They’re perfect for a sunny brunch, a cozy afternoon tea, or just because you deserve a treat. I’ve been tweaking this recipe to get that bakery-style touch at home, and I’m so excited to share it with you—including an optional twist with lemon emulsion for all you citrus lovers out there! If you’re a lover of scones, I HIGHLY recommend you check out my Coconut Scones with Vanilla Bean Glaze…they’re to DIE for! But on to these tasty little morsels.
Why You’ll Love These Scones
These scones strike the perfect balance: flaky yet tender, sweet yet zesty, with those tiny poppy seeds adding a fun texture. They’re quick to whip up (under 30 minutes!) and don’t require fancy equipment—just a bowl, a pastry cutter, and your hands. Plus, they’re endlessly customizable—keep them classic or jazz them up with a lemon emulsion boost or even some blueberries (more on that later!)
Tips for Perfect Lemon Poppy Seed Scones
- Keep It Cold: Cold butter and cream are non-negotiable for that flaky texture. Pop your butter in the freezer for 10 minutes before starting if it’s softened.
- Don’t Overmix: Stir just until the dough comes together—overworking it makes scones tough.
- Lemon Emulsion Hack: If you’re using emulsion (I love LorAnn Oils!), start with 1 teaspoon in the scones and 1/2 teaspoon in the glaze. It’s stronger than extract, so a little goes a long way.
- Cutting Trick: Use a sharp knife and cut straight down—no twisting—to help the scones rise evenly.
- Storage: Store leftovers in an airtight container at room temp for 2 days, or freeze for up to 1 month. Reheat at 350°F for 5-10 minutes.
Variation Ideas
- Blueberry Twist: Fold in 1 cup (140-150g) fresh blueberries after mixing the wet and dry ingredients. They add a juicy pop that pairs beautifully with lemon.
- Double Lemon: Use emulsion in both the scones and glaze for an all-out citrus celebration.
- No Glaze: Skip the glaze and dust with powdered sugar for a simpler finish.
Why Lemon Emulsion?
Lemon emulsion is my secret weapon for next-level flavor. Unlike extract, it’s oil-based, so it doesn’t evaporate during baking, giving you a consistent, zesty taste. It’s perfect if you want that “wow” factor without adding more liquid to the dough. Find it at baking supply stores or online—it’s a game-changer!
Frequently Asked Questions (FAQs)
Can I use milk instead of heavy cream?
You can, but heavy cream gives these scones their rich, tender crumb. Milk will work in a pinch—just expect a slightly less indulgent texture.
What if I don’t have lemon emulsion?
No worries! The recipe is delicious with just zest and juice. You could also swap in 1 teaspoon lemon extract, though it’s less potent.
How do I know when the scones are done?
Look for a light golden color on top and a firm feel when you press gently. They’ll firm up more as they cool.
Can I make these ahead?
Yes! Shape the wedges, freeze them on the baking sheet, then transfer to a bag. Bake from frozen, adding 2-3 minutes to the time.
Are poppy seeds optional?
Technically, yes, but they add that classic crunch and visual appeal. Skip them if you’re not a fan—no other adjustments needed.
Serving Suggestions
These scones shine with a cup of Earl Grey tea or a frothy latte. Split them open and add a pat of butter or clotted cream for extra decadence. They’re also a hit at brunch alongside fresh fruit or a savory quiche—the lemon cuts through richer flavors beautifully.
Let’s Chat!
Have you tried these scones yet? Drop a comment below with your thoughts—did you go classic or add the emulsion? I’d love to hear your favorite scone flavor for future recipes. And if you snap a pic, tag me on Instagram [insert handle]—I can’t wait to see your bakes!
Happy baking, friends!
Ingredients
For the Scones
- 2 c. all-purpose flour (240g)
- ⅓ c. granulated sugar (65g)
- 1 Tbsp poppy seeds
- 1 Tbsp baking powder
- ½ tsp salt
- zest of 1 large lemon about 1 tablespoon
- 6 Tbsp unsalted butter, cold and cubed (85g)
- ½ c. heavy cream plus extra for brushing
- 1 large egg
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tsp lemon emulsion optional for extra zing
For the Glaze (Optional)
- ⅔ c. powdered sugar
- 2 Tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp lemon emulsion
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat. This keeps cleanup easy and ensures even baking.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, salt, and lemon zest. The zest is key—it perfumes the dough with that fresh citrus aroma.
- Cut in the Butter: Add the cold, cubed butter and use a pastry cutter (or a fork) to work it into the dry mix until you’ve got pea-sized crumbs. Cold butter = flaky scones, so don’t skip this step!
- Combine the Wet Ingredients: In a small bowl, whisk the heavy cream, egg, lemon juice, vanilla, and—if using—1 teaspoon lemon emulsion. The emulsion adds a bold, bakery-style lemon flavor that doesn’t fade in the oven.
- Form the Dough: Pour the wet mixture into the dry ingredients and stir gently with a spatula until it just comes together. It’ll be shaggy and a bit sticky—that’s perfect.
- Shape the Scones: Turn the dough onto a lightly floured surface and pat it into a 1-inch-thick circle (about 7-8 inches wide). Cut into 8 wedges with a sharp knife, then transfer to your baking sheet, spacing them 2 inches apart. Brush the tops with a little extra cream for that golden finish.
- Bake: Bake for 18 to 20 minutes until lightly golden and firm. Let them cool on the sheet for 5 minutes, then move to a wire rack.
- Make the Glaze (Optional): Whisk ⅔ cup powdered sugar with 1 tablespoon lemon juice to start, adding up to 1 more tablespoon if needed for a light drizzle consistency. Stir in ½ teaspoon of lemon zest and ¼ teaspoon lemon emulsion for a subtle zesty lift. Drizzle sparingly over cooled scones.
- Enjoy! Serve warm with tea, coffee, or a smear of butter. They’re irresistible fresh from the oven!