If you love lemon or scones, I am so glad you landed here. 

These Lemon Poppy Seed Scones make me happy with a massive burst of lemon flavor.  They include fresh lemon juice and lemon zest.  The icing is just a bonus burst of lemon flavor.  


In my opinion, scones are a pure pleasure in life.  I enjoy them so much with my coffee in the morning.  These Lemon Poppy Seed Scones make a perfect treat anytime.  They are flaky and full of luscious lemon flavor.  

So, what is my problem with scones?  

The men in my house, my husband, and teenage boys do not like scones.  They will not even try my scones.  I make delicious Blueberry Lemon Scones and Orange Cranberry Scones, but they will not taste them.  I have always known they would like scones if they would give them a chance.  They always say scones are “girly.”  So, I decided to leave the fruit out of these scones.  I also decided to make them look more like a biscuit instead of a scone.  

Changed The Name To Lemon Biscuits

When I ask them to try these Lemon Poppy Seed Scones, I changed the name and called them “Lemon Biscuits.”  They liked the name change and gave them a try. They even liked the “Lemon Biscuits.”  I found my oldest son, Casey who is 18 years old, sneaking into the kitchen and getting another one.  My boys may not eat a scone in public, but I think they enjoy them now.  At least they will eat them at home as long as they look like a biscuit, and I do not call them scones but Biscuits.

These Lemon Poppy Seed Scones passed my manly test.

My Secrets to a perfect biscuit or scone.

  • Add your dry ingredients to a large bowl.
  • Use a whisk and mix them well.  
  • Add in Lemon Zest.
  • Grate in very cold butter.  Do not take the butter out of the refrigerator until you are ready to grate it.
  • Pinch in the cream cheese.
  • Use a large fork or a pastry cutter to cut the butter in.  Simple, make sure the shredded butter is covered in flour and not clumped together.
  • Fold in your milk, buttermilk, or heavy cream.  Use your hands to make sure all dry ingredients are moist.  Stop working the dough when you see no more dry ingredients, and it will form a ball.
  • Roll out 3/4 inch thick.
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5 from 1 vote

Lemon Poppyseed Scones

These Lemon Poppy Seed Scones make me happy with a huge burst of lemon flavor.  They include fresh lemon juice and lemon zest.  The icing is just a bonus burst of lemon flavor.
Prep Time20 mins
Cook Time20 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: best scones, breakfast, brunch, recipes, scones
Servings: 16
Calories: 209kcal


  • 3 cups unbleached flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 tablespoon poppyseeds
  • plus 1/2 cup cold butter (I grate my butter.)
  • 4 ounces cream cheese cut into small pieces
  • 1 egg
  • 1/2 cup heavy cream
  • 2 tablespoon grated lemon zest
  • 1 cup Confectioners sugar
  • 2 tablespoons butter melted
  • 2-1/2 Tablespoons fresh lemon juice
  • 1-1/2 tablespoon lemon zest
  • One tablespoon poppy seeds


  • Preheat the oven to 400 degrees
  • Whisk together the flour, baking powder, salt, poppy seeds, and sugar.
  • Add the zest.
  • Grate the butter over the flour.
  • Pinch in the cream cheese.
  • Use a knife or pastry cutter to cut the butter into the flour.
  • Whisk together the egg and heavy cream.
  • Stir the liquid into the dry ingredients. The dough will form a ball.
  • Pat the dough on a lightly floured surface. I use parchment paper.
  • Gently roll the dough out about ¾ inch thick.
  • Use a biscuit cutter to cut scones out.
  • Bake on sprayed a cookie sheet with 2 inches between each scone. I use Parchment Paper.
  • Bake 400 degrees for 20 minutes until barely light tan. Do not over bake.
  • Mix the butter, powder sugar, juice, and zest until smooth.
  • Brush icing on scones.


Serving: 1SCONE | Calories: 209kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 116mg | Potassium: 122mg | Fiber: 1g | Sugar: 14g | Vitamin A: 263IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg

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