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Lemon Poppyseed Scones

These lemon poppyseed scones tender and moist, so flavorful and delicious, perfectly lemony without being too tart or overpowering!

I’m so excited to share these scones with you! Are they not the prettiest little things in the world? I bought a scone pan at World Market a few weeks ago and have been dying to try it out, and these lemon poppyseed scones were the perfect recipe for its inaugural use. They turned out even better than I had hoped! They’re tender and moist, and so flavorful and delicious. I am absolutely in love with lemon lately and can’t get enough, and these scones were perfectly lemony without being too tart or overpowering.

You definitely don’t need a scone pan to make these (although the scone pan is completely adorable). They would work equally well baked on a cookie sheet instead. I love that they are so easy to make but still very impressive looking. They would be perfect for a spring baby shower or brunch!

Lemon Poppyseed Scones

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for the scones:

  • 1/3 cup sugar
  • zest of one lemon
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon poppy seeds
  • 1/2 cup 4 ounces cold butter, grated
  • 1/2 cup sour cream
  • 1 large egg
  • 1 teaspoon vanilla

for the glaze:

  • 1/4 cup lemon juice
  • 2 tablespoons melted butter
  • 1 1/3 cup powdered sugar


  • Preheat the oven to 400. Line a baking sheet with parchment or a silicone liner, or spray a scone pan with cooking spray and set aside. In a medium bowl, rub the lemon zest into the sugar to release the oils. Add the flour, baking powder, baking soda, salt, and poppy seeds, and whisk to combine. Add the butter and toss to combine. In a small bowl, whisk together the sour cream, egg, and vanilla, then add the wet ingredients to the dry ingredients. Mix until just combined. Turn the dough out onto a lightly floured surface and pat into a circle about eight inches in diameter. Cut the dough into eight wedges (I used a pizza cutter) and place the pieces on the baking sheet or in the wells of the scone pan. Bake 15-17 minutes, or until lightly browned. Remove and let cool. While the scones are cooling, whisk together the lemon juice, melted butter, and powdered sugar. Drizzle over the scones while still slightly warm. Enjoy!

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  1. I used this recipe and even added more sourcream because it wouldn't hold together. Even after adding more it still wouldn't hold together and pieces came off the bottoms. OH WELL…… I hope they taste good because a lot of dough was wasted.

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