Lemon Poppy Seed Scones

Taste the freshness of a lemon poppy seed scone fresh from the oven. Flip open your favourite magazine, pour a cup of tea and indulge in quiet time.


  • 2 cups Flour
  • 1/3 cup Granulated sugar
  • 1 tsp. Baking powder
  • ¼ tsp. Salt
  • ¼ tsp. Baking soda
  • 2 tsp. Poppy seeds
  • ½ cup Butter, cubed and chilled
  • ¾ cup Buttermilk
  • 1 Egg
  • 1 Lemon, zested


  • 2 tbsp. Lemon juice
  • 2 tbsp. Butter, melted
  • 1 cup Icing sugar


  1. Preheat the oven to 400. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, combine the flour, sugar, baking powder, salt, baking soda and poppy seeds. Add the lemon zest and whisk to combine. Using a pastry blender or two forks cut the butter into the flour mixture until it resembles coarse meal.
  3. In a small bowl, whisk together buttermilk and egg. Add this to the flour/butter mixture and toss with a fork until it comes to a ball and all the flour is moistened. Do not over mix.
  4. Lightly flour a surface and place the dough on it. Press the ball into an 8 inch disk. Cut into 8 equal wedges using a knife or cut with biscuit cutters. Place them evenly on the prepared baking sheet and bake for 15-17 minutes or until lightly golden. Remove from the oven and let them cool.
  5. While the scones are cooling, whisk together the glaze. Drizzle over the scones.

Prep Time – 10 minutes
Baking Time – 17 minutes
Makes – 8 pieces