Home RecipesBreakfast and brunch Lemon and Poppy Seed Scones

Lemon and Poppy Seed Scones

by Lorena

Difficulty 1/5

Scones are delicious for breakfast and tea time. I’ve had tons during the last few years and I have to say that these are by far the best I’ve ever has. They’re super moist and that lemon flavour is jut great. A good replacement for poppy seeds are black sesame seeds.

Lemon and Poppy Seeds Scones

No ratings yet
Print Pin Rate
Course: Breakfast
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 6 scones


  • 250 g all purpose flour plus more for dusting
  • 40 g sugar plus extra for topping
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp poppy seeds
  • 1 lemon zest
  • 80 g unsalted butter
  • 100 ml milk
  • 20 ml lemon juice


  • Mix all the dry ingredients (flour, salt, baking powder, sugar, poppy seeds and lemon zest). For zesting I use a microplane or the fine side of a grater.
  • Add the butter in cubes and freshly removed from the fridge and use your fingers to pinch the butter into the flour until you get a wet sand-like texture and no large lumps of butter remain. For further reference watch the YouTube video 🙂
  • Make a hole in the center and add the lemon juice and milk. Mix first with a spatula and then finish to incorporate with you hands.
  • Let rest for 30min in the fridge covered in cling film.
  • Roll out the dough to 2cm thickness and cut out the scones. I used a 7cm cutter. You can also do triangles with a knife.
  • They go into a pre-heated oven at 180C for 20min or until nice and golden.
  • Serve warm with butter and honey 🙂
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

These are lovely and SO DARN GOOD!! Remember to tag me on your photos of my recipe 🙂

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.