Lemon Poppyseed Scones


I’ve got this thing for lemons.

I’m not sure what it is, but if lemons are involved I’m all about it.

I like to add a squeeze of lemon juice to food, use it in salad dressings, make lemon curd, zest them into cookies or macarons. You could say I’m obsessed.


They tell you to make lemonade when life gives you lemons, but I think you should make these scones.

We’ve got lemon zest, lemon juice, poppy seeds, and a sweet lemon glaze. It’s a lemon-palooza!


These scones come together in no time at all, take minimal time in the oven, have a perfectly lemony glaze and are the perfect accompaniment to your morning cup of tea or coffee. They taste just like summer!


Speaking of summer, how are we already almost halfway through JULY?! These last couple of months seem to have gone by so fast. I haven’t had or got any vacation plans this summer but I have been spending a lot of time with my friends and some incredible students from Rwanda. We took them to an 80s video dance party in downtown Portland on Friday and it was a total blast!

I absolutely wrecked my knee but I had such a great time and seeing them dance and have a night filled with fun and joy was a total treat. It was well worth the pain I brought upon myself.

After all, I did get to treat myself to a scone the next day 🙂


Lemon Poppyseed Scones

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 12 scones


  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tbsp. poppyseeds
  • Zest of 1 lemon
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 12 tbsp. (1 1/2 sticks) cold unsalted butter, cut into cubes
  • 1 egg
  • 3/4 cup milk
  • Juice of 1 lemon
    Lemon Drizzle:
  • 1 cup powdered sugar
  • Zest of 1 lemon
  • Scant 1/4 cup lemon juice


  1. Preheat oven to 400°F.
  2. Mix flour, sugar, poppyseeds, zest, baking powder, baking soda and salt. Cut in the butter until the butter is in pea-size pieces.
  3. Whisk together the egg, milk, and lemon juice. Add to flour mixture and stir to create a dough.
  4. Turn out onto a floured countertop and knead for about 30 seconds. Pat dough into a circle and cut into 12 triangles. Place on a parchment lined baking sheet and bake for 15 minutes. Transfer to a wire rack to cool.
  5. While scones are cooling, make your lemon glaze by combining the powdered sugar, lemon zest and lemon juice.
  6. Once scones are cool, drizzle lemon glaze over the top.

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