Giant Lemon Poppy Seed Scones — Soft, Zesty Breakfast Treat

These jumbo lemon poppy seed scones, finished with a bright lemon glaze, are an ideal summer bake. Light, tender, and bursting with citrus and poppy seed flavor, they’re wonderful for breakfast or brunch. Serve them with homemade jam for an extra touch—yet they’re delicious on their own. The recipe uses simple pantry staples and yields bakery-style scones with tender, flaky layers and a perfect balance of tart and sweet.

Scones are a timeless breakfast treat, similar in comfort to buttermilk biscuits, and surprisingly easy to make. This lemon poppy seed version is approachable for bakers of all levels and, like lemon poppy seed quick breads, delivers bright lemon flavor and a tender, flaky crumb. Few ingredients, straightforward technique, and impressive results make these scones a go-to recipe.

What Makes These Lemon Poppy Seed Scones Irresistible

• Tender, flaky texture
• Bright, tangy lemon flavor
• Balanced sweetness from the glaze
• Subtle crunch from poppy seeds
• Simple ingredients and easy method
• Great for breakfast, brunch, or a snack

Pantry Staples You’ll Need

For the scones:

• All-purpose flour
• Granulated sugar
• Baking powder and baking soda
• Salt
• Lemon zest
• Poppy seeds
• Cold unsalted butter
• Eggs
• Heavy cream

For the glaze:

• Fresh lemon juice
• Powdered sugar

Let’s Get Mixing

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds. Grate very cold unsalted butter into the dry mixture and stir gently so the butter pieces remain coated with flour. In a separate bowl, whisk the cold eggs and heavy cream together, then pour the liquid into the dry ingredients. Fold lightly until just combined—do not overwork the dough.

Turn the dough out onto lightly floured parchment or a countertop. Pat or roll into a circle about ½ inch thick. Use a pizza cutter or sharp knife to slice the circle into eight even wedges. Transfer the wedges to the prepared baking sheet, leaving about 2 inches between scones. Bake for about 15 minutes or until the scones are golden brown and set. Remove from the oven and let cool slightly on a wire rack.

While the scones cool, make the glaze by whisking fresh lemon juice and sifted powdered sugar together until smooth and lump-free. You can adjust the lemon-to-sugar ratio to reach your preferred consistency—thicker for spreading, thinner for drizzling. Once the scones are cool to the touch, either dip the tops into the glaze or drizzle it over each scone. Let the glaze set for a few minutes before serving.

Serve warm or at room temperature. They pair beautifully with fruit preserves, clotted cream, or a smear of butter for breakfast or a leisurely brunch.

Storage and Reheating

These scones freeze very well. Store cooled scones in a resealable freezer-safe bag or airtight container for up to two months. Reheat a thawed or frozen scone in the microwave for 30 seconds to 1 minute, or warm briefly in a 325°F oven. If you freeze them with glaze, note that the glaze may soften when reheated—simply make a fresh batch of glaze to refresh them if needed.

Looking for More Scone Recipes?

Try other scone variations for new flavors and textures.

If you make these jumbo lemon poppy seed scones, please leave a comment below — we love hearing how they turned out. Tag your photos with #BakersTable so we can see your bakes!

5 from 1 vote

Lemon Poppy Seed Scones

Author: Traci Crossland

Sweet, tart, easy to make, and so good! These jumbo bakery-style lemon poppy seed scones are the perfect way to start your day.

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Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Servings: 8 scones

Ingredients

Scones

• 3 cups all purpose flour
• ½ cup granulated sugar
• 1½ Tablespoons baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• 1½ Tablespoons lemon zest
• ¼ cup poppy seeds
• ¾ cup cold unsalted butter
• 2 large cold eggs
• 1 cup cold heavy cream

Lemon Glaze

• ¼ cup fresh lemon juice
• 2 cups powdered sugar, sifted

Instructions

Scones

1. Heat oven to 400℉/200℃. Line a sheet pan with parchment.
2. Whisk eggs and cream together in a small bowl; set aside.
3. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds.
4. Grate cold butter into the flour mixture and stir gently to combine.
5. Add the cream and egg mixture and mix lightly until just combined. Do not overwork the dough.
6. Turn dough onto a lightly floured surface, pat or roll into a ½-inch thick circle, and cut into 8 wedges.
7. Place wedges on the prepared sheet pan about 2 inches apart and bake until golden, about 15 minutes.

Glaze

1. Combine lemon juice and powdered sugar in a small bowl.
2. Beat until smooth and lump-free.
3. Drizzle or dip the cooled scones in the glaze.

Notes + Tips

Substitutions

• If using salted butter, reduce added salt to ½ teaspoon.
• To make dairy-free, use non-dairy butter and plant-based whipping cream.
• To make vegan, use non-dairy butter, plant-based cream, and a vegan egg substitute such as aquafaba.
• Use a 1:1 gluten-free flour blend to make these gluten free.

Tips for the best scones

• Grate the butter into the flour for a quick, clean method that helps create flaky layers.
• Keep the butter and dairy very cold.
• Handle the dough as little as possible to avoid tough scones.
• Line the baking sheet with parchment for easy cleanup.
• Mix the glaze the day you plan to serve for the freshest flavor.
• Freeze baked scones for long-term storage and refresh with a quick reheat.