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Ridiculously Easy Lemon Poppy Seed Scones

These lemon poppy seed scones are fast, flaky, and bright, making them the perfect travel-sized treat that’s easy to prepare and delightful to enjoy.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Scones
  • 1 cup heavy cream Chill in freezer for 10 minutes.
  • 8 tablespoons butter Melted and slightly cooled.
  • 2 cups all-purpose flour Spoon into measuring cup and level.
  • 6 tablespoons sugar
  • 1.5 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 medium-size lemon zest Freshly zested.
For the Glaze
  • 2 cups powdered sugar
  • 3-4 tablespoons milk or half and half Adjust for desired thickness.
  • 1 tablespoon fresh lemon juice

Method
 

Preparation
  1. Preheat the oven to 400°F (204°C) and line a sheet pan with parchment paper.
  2. Measure 1 cup heavy cream and place it in the freezer for 10 minutes.
  3. Melt the butter in a microwave-safe bowl and let it cool slightly.
  4. In a mixing bowl, whisk together flour, sugar, corn starch, poppy seeds, baking powder, baking soda, salt, and lemon zest until well combined.
  5. Combine the chilled heavy cream with melted butter. Pour this mixture into the dry ingredients and stir until just combined.
  6. Scoop or drop mounds of dough onto the prepared pan.
  7. Refrigerate the pan for 15 minutes.
Baking
  1. Bake the scones for 12–20 minutes until puffed and golden brown at the edges.
Glazing
  1. Whisk powdered sugar, milk, and lemon juice together until smooth and glossy.
  2. Spoon the glaze over cooled scones and let it set before serving.

Notes

Serve warm with tea or coffee. For extra creativity, stack two scones with butter or yogurt. Store in an airtight container at room temperature for up to 2 days, or freeze individually for up to 2 months.