These Lemon Poppy Seed Scones are absolutely delicious.  You'll love the bright lemon flavor, the flaky texture. and the crunch of poppy seeds all covered with a tart lemon glaze.

All-Purpose Flour Unsalted Butter Heavy Cream Poppy Seeds Lemon Juice Lemon Zest Baking Powder Kosher Salt


White Scribbled Underline

Make the Lemon Sugar


Zest the lemon into the sugar and use your fingers to rub it into the sugar.

Combine the Dry Ingredients


Whisk together the flour, poppy seeds, salt and baking powder 

Add the Butter


Grate the frozen butter into the flour mixture toss to coat the butter.

Add the Heavy Cream


Add the cold heavy cream and mix it into the dry ingredients

Cut the Dough into 8 Wedges


Shape the dough into an 8-inch circle and cut it into 8 wedges. Chill the unbaked scones for at least 30 minutes.

Brush with Egg Wash


Brush the scones with egg wash and bake the scones at 400F until dark golden brown.

The Scones are Ready


Let the scones cool before adding the glaze.  Or serve them warm without the glaze. 

Serve the scones with your favorite tea, and some butter or lemon curd.

Did you make these scones? Please leave a review and comment at the Bakes by Brown Sugar blog.