Lemon Poppy Seed Scones

A wonderful lemon flavored scone recipe with just a hint of poppy seed. These scones go great with your morning cup of java!

I love scones. Almost any flavor scone. And these Lemon Poppy Seed Scones do not disappoint. I used to buy my scones but when I discovered how easy they are to make, I've stopped buying them and just make them myself. The nice about scones is that they typically don't use yeast so you don't need to worry about proofing the dough.

One of the very first scone recipes I made was my Blueberry Scones. Scones originated in the UK but sure didn't take long to make it to America. While the Brits offer savory scones, I must admit I have never seen a savory scone available here in the US.

It doesn't mean they don't exist, I just haven't seen any. Heck, I'm not even sure if I would try a savory scone. Well, maybe I would since I will try anything once.

UPDATE: Never say never! Check out my Bacon Cheddar Scone recipe. Super yummy!

If you are looking for something lemony that is a little easier to make, you should check out my Easy Lemon Muffins.

If you are a Pumpkin lover, you must try my Pumpkin Ginger Scones. Out of this world! If scones aren't your thing to have with your coffee, then try Jeff’s Cinnamon Buns.

For more great recipes with Coarse Sugar, I suggest you check these recipes out:

📋 What Ingredients do I need

You will need the following ingredients to make this Lemon Poppy Seed Scone recipe (see recipe card for quantities): All Purpose Flour, Baking Powder, Salt, White Sugar, Poppy Seeds, Unsalted Butter, Lemon Juice, Milk and Coarse Sugar.

🥣 How to make Lemon Poppy Seed Scones

Preheat oven to 425°F. Line baking sheet with parchment paper. Set aside.
In a large mixing bowl, combine flour, baking powder, salt, sugar and poppy seeds. Zest one lemon and add zest to flour mixture. Add butter and cut in until the mixture resembles fine crumbs.
In a separate bowl, combine lemon juice and milk. Stir lemon/milk mixture into flour mixture until dough leaves sides of the bowl and forms a ball. Turn dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times.
Form a 9-inch circle with the dough. Sprinkle with sugar. Cut into eight wedges and place on a cookie sheet.
Bake for 12 to 15 minutes or until golden brown. Watch carefully so they don’t burn. Remove immediately from the baking sheet and place on a cooling rack.