Go Back
+ servings
5 from 3 votes
Ridiculously Easy Lemon Poppy Seed Scones
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Think scones are dry and/or difficult to make? Think again! These Lemon Poppy Seed Scones are moist, tender, melt-in-your-mouth delicious and RIDICULOUSLY EASY!

Course: Baked Goods, Breakfast/Brunch
Cuisine: American
Keyword: easy scones, Lemon-Poppy Seed Scones
Servings: 12
Calories: 327 kcal
Author: Chris Scheuer
For the scones:
  • 1 cup heavy cream
  • 8 tablespoons butter
  • 2 cups all-purpose flour
  • 6 tablespoons sugar
  • 1 tablespoon corn starch
  • tablespoons poppy seeds
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • zest of 1 medium-size lemon
For the glaze:
  • 2 cups powdered sugar
  • 3-4 tablespoons milk or half and half
  • 1 tablespoon fresh lemon juice
For the scones:
  1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper (you'll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of the oven.
  2. Measure 1 cup heavy cream and place it in the freezer for 10 minutes. Place the butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to the microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
  3. Whisk flour, sugar, corn starch, poppy seeds, baking powder, baking soda, salt and lemon zest in a medium-size bowl. Stir to combine and set aside.

  4. After heavy cream has been chilled in the freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules (see the picture above in the post).
  5. Add the cream mixture to the dry ingredients and stir with a rubber spatula until all flour is incorporated. The batter will be very thick, like a cookie dough. Don’t over mix it, but you do need to make sure all the little flour bits are incorporated.

  6. Spray a cookie scooper (see notes above) or large spoon with non-stick cooking spray. Scoop up scones in mounds onto the prepared pan. Space the scones at least 2 inches apart to allow for some spreading.

  7. Refrigerate unbaked scones for at least 15 minutes (longer is fine).

  8. Bake for 12 minutes then check for doneness. You want them to be a nice, light, golden brown. In my oven, it takes 15-20 minutes, but every oven is different. When scones are light golden brown, remove them from the oven and transfer to a wire cooling rack.

For the glaze:
  1. While the scones are baking, make the lemon glaze. Combine the powdered sugar, milk (or half and half) and lemon juice in a medium-size bowl. Whisk well until smooth to make a thick, but spoonable glaze. (If the glaze is too thin, add a bit more powdered sugar, if too thick add a little more cream.)

  2. Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over scones to cover completely, allowing any excess to drip onto the sheet pan or foil. Sprinkle each scone with extra poppy seeds for a pretty presentation, if desired. If you can wait, let the glaze set before serving.

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips.

The recipe makes 12 average-size scones. You can make them bigger or smaller to your preference.

Nutrition Facts
Ridiculously Easy Lemon Poppy Seed Scones
Amount Per Serving
Calories 327 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol 49mg16%
Sodium 220mg10%
Potassium 155mg4%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 26g29%
Protein 3g6%
Vitamin A 538IU11%
Vitamin C 1mg1%
Calcium 82mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.