These lemon poppy seeds scones are the perfect summer treat! They are easy to throw together for a brunch or BBQ and will definitely be a crowd pleaser. And if you have never made a homemade scone before, let this be a sign to try because they are never dry and always special.
❤️ Why You’ll Love Lemon Poppyseed Scones
There is just nothing like a homemade scone – and these are perfectly tender and flaky. The scones boast a buttery, flaky texture that’s just right—crispy on the outside and soft inside.
Scones are easy to make and super versatile as when to serve them! They come together quickly with simple ingredients, making them perfect for breakfast, brunch, or snack time.
Ideal for Sharing: Their appealing appearance and delicious taste make them a hit at gatherings or afternoon tea.
Customizable: Want a little extra sweetness? Add a drizzle of lemon glaze or a sprinkle of powdered sugar!
🍲 Ingredients
Sourdough Discard-unfed, inactive sourdough starter that has been stored on the counter or in the fridge.
Butter- Cold butter ensures that the scones are flaky and tender! If the butter is not cold, your scones will turn into a flat mess.
Flour – Unbleached all-purpose flour. Organic is preference but I always recommend unbleached flour for sourdough recipes.
Lemon – The star of the show. This recipe uses the zest and juice of two large lemons.
Poppyseeds – I like whole foods market organic poppyseeds!
Vanilla yogurt – My secret ingredient to the most tender and delicious scone.
Baking powder – This is the leavening agent of the scone, this will make it rise while baking! and very important for the texture of a scone.
👩🍳 How to Make Lemon Poppyseed Scones
- Mix together all of your dry ingredients – flour, salt, baking powder, baking soda.
- Grate (or cut) your cold butter into the flour mixture. You can either cut your butter into small chunks and then work it in with your fingers, use a cheese grater to shred it into the flour, or use a pastry cutter.
- Add the sugar and lemon zest to the bowl and mix.
- Add sourdough discard, yogurt, lemon juice and poppy seeds to the bowl and mix together until all of the ingredients are just combined.
- Transfer the crumbly mixture to a clean workspace and finish working the dough together with your hands. Pat the dough into a round disc about 1-inch thick. Use a sharp knife or a pastry cutter to cut into wedges for even baking.
- Transfer to a round cast iron pan or a baking sheet and brush the tops of the scones with heavy cream and a sprinkle of sugar.
- Preheat your oven to 425 degrees.
- OPTIONAL: while your oven is preheating, place your scones into the freezer just to ensure the dough is chilled and the butter remains COLD.
- Bake at 425 for 20-25 minutes.
- Serve warm and enjoy!
🪄 Tips and Tricks
- Optional: Top your scones with a lemon glaze for extra flavor!
- 1 – 2 tbs milk
- 1 tsp lemon zest
- Use Cold Butter: Keep your butter chilled and cut it into small cubes before incorporating it into the dry ingredients. Cold butter creates flaky layers in your scones.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until the dough comes together. Overmixing can lead to dense scones.
- Chill the Dough: After shaping the scones, refrigerate the dough for about 15-30 minutes before baking. This helps maintain their shape and enhances flakiness.
🗒 Variations
I am a firm believer that once you have a homemade scone, you will just never go back. They are so much more special coming from your own kitchen, and I have so many different flavor combinations for you to try!
- Lemon Lavender Scones – Acts Of Sourdough
- Strawberries n’ Cream Scones – Acts Of Sourdough
- Cinnamon Roll Scones – Acts Of Sourdough
- Sourdough Discard Nutella Scones – Acts Of Sourdough
🗒 Substitutions
- Replace sourdough discard with extra yogurt or buttermilk.
- Substitute poppy seeds with sesame seeds or omit.
- Use lime or orange zest and juice for a different citrus flavor instead of lemon.
🗒 Best served with
- Serve alongside fresh berries (strawberries, blueberries, raspberries) or sliced citrus fruits to complement the lemon flavor.
- Drizzle with honey, a simple lemon glaze (powdered sugar mixed with lemon juice), or a dusting of powdered sugar for added sweetness.
- Serve with a hot cup of tea—black, green, or herbal (like chamomile or mint)—which pairs beautifully with citrus flavors.
👝 How to Store Leftovers
Store scones in an airtight container or a resealable plastic bag at room temperature, they will stay fresh for 1 – 2 days.
For longer storage, place scones in an airtight container and refrigerate 4 -5 days.
To store for longer periods, wrap each scone tightly in plastic wrap or aluminum foil, then place them in a freezer-safe airtight container or bag for 3 -4 months.
🤔 Common Questions
Yes, you can substitute regular flour with gluten-free flour blends that are suitable for baking scones.
Yes! You can add blueberries, raspberries, or a drizzle of lemon glaze for extra flavor.
Lemon Poppyseed Scones
Equipment
- dough whisk or spatula
- bench scraper or knife
- Cast Iron or baking sheet
Ingredients
- 2 cups all purpose flour
- 1 tbs baking powder
- ½ tsp baking soda
- ¼ cup granulate sugar
- ½ tsp salt
- 2 tsp lemon zest
- ½ cup cold butter 1 stick
- ¾ cup vanilla yogurt
- 1 ½ tbs poppy seeds
- ½ cup sourdough discard
- 2 tbs lemon juice juice of two lemons
Instructions
- Mix together all of your dry ingredients – flour, salt, baking powder, baking soda.
- Grate (or cut) your cold butter into the flour mixture. You can either cut your butter into small chunks and then work it in with your fingers, use a cheese grater to shred it into the flour, or use a pastry cutter.
- Add the sugar and lemon zest to the bowl and mix.
- Add sourdough discard, yogurt, lemon juice and poppy seeds to the bowl and mix together until all of the ingredients are just combined.
- Transfer the crumbly mixture to a clean workspace and finish working the dough together with your hands. Pat the dough into a round disc about 1-inch thick. Use a sharp knife or a pastry cutter to cut into wedges for even baking.
- Transfer to a round cast iron pan or a baking sheet and brush the tops of the scones with heavy cream and a sprinkle of sugar.
- Preheat your oven to 425 degrees.
- OPTIONAL: while your oven is preheating, place your scones into the freezer just to ensure the dough is chilled and the butter remains COLD.
- Bake at 425 for 20-25 minutes.
- Serve warm and enjoy!
Notes
- 1 – 2 tbs milk
- 1 tsp lemon zest
Nutrition
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Hi! I don’t see poppy seeds listed in the ingredients
So sorry! It is updated now, the recipe calls for 1 1/2 tablespoons!
No worries!! Thank you for the quick response and edit 🙂