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Lemon Scones

Published online: Apr 15, 2024 Dining Jessica Hallam
Viewed 751 time(s)

Spring is here and I couldn’t be more ready. These lemon poppy seed scones are sure to brighten your day. They have a soft crumb, a crunchy exterior and tart lemon flavor. Then you top them with a lemon glaze that brings them all together. They are one of my favorite recipes to make for Sunday brunch or Mother’s Day. 


2 c. flour

1/3 c. sugar

Zest of one lemon

2 ½ tsp. baking powder

½ tsp. coarse salt

½ c. butter, unsalted, cut into small chunks

½ c. heavy cream, plus 2 tbsp. for brushing the tops of the scones

1 large egg

1 tsp. vanilla extract

½ tsp. lemon extract

1 ½ tbsp. poppy seeds

2 tbsp. coarse sugar

Lemon Glaze

1c. powdered sugar

3 tbsp. fresh lemon juice

Pinch of fine salt


  1. In a large bowl, combine flour, sugar, zest, baking powder and salt together. Using a pastry cutter or your hands combine the butter into the dry mixture. Mix until the butter is pea sized and the mixture resembles crumbs.

  2. In a small bowl combine heavy cream, extracts and the egg. Mix well. Pour liquid ingredients over dry ingredients. Then add in the poppy seeds. Mix until just combined.

  3. Pour out onto a lightly floured surface. Press into about an 8-inch circle. Cut the circle into 8 even wedges. Place onto a lined baking sheet. 

  4. Refrigerate for 30 minutes while the oven preheats to 400 degrees.

  5. Brush with heavy cream and top with a sprinkle of coarse sugar. 

  6. Bake for 22-24 minutes, until the edges are light golden brown. Let them cool for 5 minutes. 

  7. While they are cooling combine the icing ingredients. Drizzle over scones. Best enjoyed warm. But will keep for 2 days at room temperature.


  1. Substitute poppyseeds for ¾ c. blueberries or blackberries

  2. Omit lemon zest and extract, and use ½ tsp. almond extract instead.

  3. Use orange zest and juice in place of lemon


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