These light, flaky and citrus filled Lemon Poppy Seed scones are a cinch to make and are the perfect breakfast for a dull January morning!
How have I never baked with poppy seeds before? Especially when they make these best Lemon Poppy Seed scones the best scones ever!
Seriously, these are a game changer. They are filled with plenty of lemon zest, freshly squeezed lemon juice and 2 and 1/2 tablespoons of poppy seeds.
That little bit of crunch? Oh wow.
THE perfect contrast to the soft, flaky Lemon Poppy Seed Scones.
I decided to make these because I feel like January can be a bit of a dull month and it certainly drags on….. I mean, I feel motivated for the New Year etc. but it can be a little bit of a downer after Christmas.
Apparently it was “Blue Monday” yesterday? I had no idea that was a thing???? Don’t we all get Monday blues every Monday? To be honest, I felt pretty good yesterday, but sometimes it’s like “URGHHHHHHHHH please weekend don’t end.”
But, I guess we just have to adult.
Don’t you sometimes wish you could have one day with no responsibilities though? Just one day where… I don’t know… you can play computer games all day, not bother doing laundry, not have to clean up after the dog/cat/children, not have to deal with emails…
I guess we’ll never fully get that care free feeling of being a child again, but it would be good to have just one day!
It’s funny that I’ve been led down this train of thought, because most people who know me will tell you that I am the Queen of sensibility and responsibility. Even as a teenager, I was mature, level headed and was never scared of responsibility.
I mean, I had my own house at 19. I’ve already been running a house for almost 6 years! Maybe I just need to take one day out a week to remove myself from the computer. That definitely doesn’t help with responsibilities… that feeling of being connected 24/7; the fact we are all glued to our phones. I think if I literally banned phones and computers for a day, maybe I’d be able to relax!
But… being a bit of a control freak, that is going to be seriously hard!
Do you guys have any tips for how to switch off and have a fun and carefree (ish) day? Drop me a message as I would love to try some methods out!
Anyway… that got deep fast… apologies for that! It’s only Tuesday after all!
Now, back to scones!
I do love a scone. They are just the best. Slightly warm and served with clotted cream and jam = me in heaven.
However, there are plenty of ways to switch them up and instead of a standard scone with raisins/currants, I decided to make a zesty, fresh Lemon Poppy Seed variety.
Mind you, I still think they’d be pretty darn fine with some jam… Oh no wait! – LEMON CURD!
Heck yes. I need to go do that ASAP! It would be like starting my day with pure sunshine… 😀
Now, I’ve heard that a lot of people are a little wary of scones and let me tell you, there’s nothing to be scared of. These are easy. Almost fool proof I would say.
The mixture is so easy to work with, there’s no rolling or kneading; it’s not particularly sticky. You just shape, slice and bake.
You also don’t need any equipment; just a bowl, wooden spoon and your fingers. Seriously, you could be eating these puffy, triangles of heaven in 30 minutes.
In the interest of fairness, I obviously tried one as soon as they came out of the oven, then when they’d cooled slightly and were just warm and then the next day when they were cool. Pleased to report they are divine at any temperature. 😉
To make these, you just place all the dry ingredients into a large bowl, add in the butter, rub the mixture between your fingers until you have a coarse breadcrumb texture and then add in the wet ingredients, before bringing the dough together with a spoon, tipping it onto a lined baking tray and slicing it into thick, fragrant wedges.
Bake until lightly golden and puffy and you’re ready to dive into these heavenly Lemon Poppy Seed Scones.
No need to thank me. Happy Tuesday everyone! 😀
Lemon Poppy Seed Scones
Ingredients
- For the scones:
- 2 1/2 cups (350g) plain flour
- 1/4 cup (50g) caster sugar
- 2 1/2 tbsp poppy seeds
- 2 tsp baking powder
- Pinch of salt
- Zest of 2 small, or 1 large lemon
- 1 stick (113g) unsalted butter, cold and cut into cubes
- 2 tbsp freshly squeezed lemon juice
- 2 large eggs, lightly beaten
- 2-3 tbsp milk
- For the glaze:
- 1/2 cup (60g) icing sugar, sifted
- 1-2 tbsp lemon juice
- Extra poppy seeds to garnish, optional
Instructions
- Preheat the oven to 200C/400F and line a baking tray with a silicone mat/grease proof paper.
- Place flour, sugar, poppy seeds, baking powder, salt, zest and butter cubes into a large bowl and rub between your fingers until you have a coarse breadcrumb texture. Some larger lumps of butter and flour are fine.
- Add in the lemon juice, stir briefly and then add in the eggs. Mix with a wooden spoon just until you can't see the eggs, then add in milk, 1tbsp at a time, mixing in between each addition until a soft dough forms.
- The dough shouldn't be overly sticky, just smooth. A few crumbly bits are absolutely fine!
- Tip the dough onto your prepared baking tray and pat into a circle, roughly 1/2 an inch thick.
- Using a pizza cutter or knife, slice into 6-8 wedges. I halved the dough both ways, then cut diagonally across both ways to create 8 triangles.
- Use a spatula to pick up the scones and just spread them out slightly, just to give them room to rise.
- Place in the oven for 10-12 minutes until risen, puffy and lightly golden.
- Leave to cool on the tray for at least 10 minutes, before transferring to a wire rack to cool completely.
- Once cool, make the glaze: place icing sugar into a medium sized bowl, then add 1tbsp lemon juice, mix until well combined and smooth, add in a little more lemon juice if required. You want a consistency which will pour off of a spoon easily.
- Place a piece of kitchen roll under your wire rack and then spoon the glaze all over the scones. It's a pretty transparent glaze, so you will only see a sheen on each scone, but it really revs up the flavour!
- Lemon Poppy Seed Scones will keep in an airtight container, at room temperature for 4 days.
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Annie is a self-taught baker, recipe developer and food photographer. She has a slight obsession with tennis, motorsport, makeup, handbags and sunglasses! 
The scones look yummy! I love poppy seeds in baked goods even though they get stuck in my teeth… As for disconnecting… I was able to fully disconnect last fall when I went to Cuba and there was no wi-fi at the resort. It was glorious, but… I actually like being connected. I think it’s about the balance.
That sounds like pure bliss! I think we need a holiday! I do like being connected most of the time.. but I think I have an obsessive personality so I’m a bit all or nothing, I would love to be able to find a balance!
Those scones and that glaze go perfectly together! I need this ASAP!
Thanks so much Megan! 😀
You had me at lemon. And poppy seed. And scones. And you are so right: that little crunch from the poppy seeds is like a textural treasure that shouldn’t make that much difference–but does! Thanks for making me hungry this morning…stopping by from the R&R!
Haha, I love the term “textural treasure”!! And yes, those poppy seeds are such a game changer!
Wow, these look so yummy and I love the lemon curd idea! If you find out how to work that on/off switch for a carefree day, please let me know.
Will do! Ha, really feeling like I need it now! Thanks so much Lara 🙂
Lemon and scones are my favorite! Can’t go wrong with this classic combo.
Same here, I should make them more often!
I’m saving this recipe. I love lemons, I love poppy seeds, I love scones. What more do I need? My son gave me a new Kitchen Aid mixer for Christmas and I haven’t used it yet — but it looks like I don’t need it for this recipe. I saw your link at Kathryn’s Make it Pretty Monday Party. Ann Marie @ Iris Abbey http://www.irisabbey.com
Exactly! You don’t need much else and scones are my absolute favourite, so I’m a little biased when I say you should make them!! 😀
Beautiful scones, and perfect with a hot cup of tea!
Thank you Christina! 🙂
Poppy seeds get used in all sorts of desserts over here but I have not used them a great deal but this looks delicious and may have to chaneg that 🙂
I’ve seen them a ton and not used them until now too. Maybe I can get round to the idea of using them more now?! 🙂
I love poppy seeds and they look delicious with those scones. Your photos are really appealing.
Thank you! 🙂
I love the combination of lemon and poppy seed but have never tried it with a scone! These look delicious. Perfect for spring!
Thanks so much Emma! 🙂
Love the flavors in these – I love poppy seeds and do not see them often enough in recipes! I’ve never made scones before so cant wait to try these!
Thank you so much! 😀
These look just scrumptious! Full of bright flavor … and oh-so-prefect with a cup of coffee! And what a relief to know they’ve been thoroughly tested at any temperature! 😀 The amazing part is that they lasted as long as they did, for that final testing round!
That is very true! It was tempting to eat them all as soon as they came out of the oven!!
Lemon poppy seed muffins are some of my favorites so I’m sure I would love these scones – they look perfect!
Thanks so much Kimberly! 🙂
Lemon poppy seeds scones are my childhood in a scone, i was sooo obsessed with them growing up. I will try this recipe , i only wish my grandmother was alive to see me make those scones i used cry to want everyday!
On the being online dilemma, i have that same problem too, and sometimes i will just switch off my laptop and phone and go to the library with some books. I always feel sane afterwards.
I think I may have to try going to the library. I love books, but I forget that the library is close by!
I’m on board with anything citrus, but absolutely adore scones so yeah, sign me up for a dozen or so. They look and sound amazing.
Thanks so much!
Lovely! I wish I was having one of these right now with my morning coffee!
Thank you! 🙂
Lemon and poppy seed is simply the best combination. So bright and robust, but soft and dreamy. Yummy!
Thank you!
These are beautiful scones! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
These scones look sooo appetizing! I haven’t baked with poppy seeds in a long time, but you’ve inspired me to now! Thanks for sharing!
–G
gingerwroot.com
I’ve never made scones before although I’ve baked a lot including with poppy seeds. My sister-in-law sent us a huge box of lemons that was from her tree. Looks like I’ll be making lemon poppy scones. Thanks for the inspiration.
These look super yummy. My mom and I need to make these. We’d really enjoy that!
This looks yummy & thanks for sharing ingredient usage in this dish.
wow I will try this at home for sure.
I really like lemon Poppyseed Scones. I will Definitely try this dish in my home.
I made these scones for brunch this morning. They were delicious! However, two things are way off in the recipe. The first is the liquid measure. I needed to add an extra full half cup of milk to moisten my flour mixture enough! Which does happen to be the amount of milk I would usually need for a scone recipe with this amount of flour. The second is the suggested baking time. 15-20 minutes is far more accurate, and again, a more standard baking time for scones. I would absolutely make these again, but would highly recommend fixing the recipe so that novice bakers don’t get frustrated.
wow..very very nice i try to make it