Jump to Recipe·Leave a Review

Share this recipe!

These lemon poppyseed scones are about to become your go-to brunch flex. They’re soft and buttery with bright lemon flavor, crunchy poppy seeds, and a thick swirl of lemon cream cheese frosting on top. They’re worthy of tea parties, showers, picnics, brunch, Easter, Mother’s Day, or really any occasion that calls for something a little special.

Overhead view of frosted lemon poppyseed scones arranged on a cooling rack with lemon wedges and berries.
small photo of the author, Erica

If you’re looking for a simple but impressive baked good…

You’ve found it. These lemon poppyseed scones are light, moist and citrusy with a soft crumb and a thick layer of ridiculous lemon cream cheese frosting. They are a BRUNCH VISION. I made these for Easter brunch this year and thought yup, these need a permanent spot on the blog because they are going to be on repeat.

Scones might sound intimidating, but this recipe couldn’t be simpler. The scones are made right in the food processor, shaped with minimal effort and baked in minutes. Admittedly, the cream cheese frosting is a little extra of me, but it takes them over the top in the absolute best way. Could you do a very simple lemon glaze? Sure. But oooh baby, the frosting is gooood. Honestly, sometimes that’s genuinely what I think a scone needs, a big ole dollop of frosting.

Time to get in the baking mood because you need these in your life stat!

signature of Erica

Ingredients You’ll Need to Make Lemon Poppy Seed Scones:

Labeled ingredients for scones and frosting arranged including butter, cream cheese, salt, baking powder, heavy cream, all purpose flour, and vanilla extract.

For the lemon poppyseed scones:

  • Very cold butter key here to give the scones those flaky, tender layers. Cube it up and stick it back in the fridge, or even the freezer, until you’re ready to use it.
  • Fresh lemon zest is where all that bright citrus flavor comes from, so don’t sub bottled lemon juice or lemon extract here. Grab 2-3 lemons and zest away. I like to use my microplane or box grater.
  • Poppy seeds add a subtle crunch and flavor. If you’re not a fan or don’t have any on hand, you can leave them out and still have a great scone.
  • Dry ingredients: All-purpose flour, granulated sugar, baking powder and salt create the base of the scones.
  • Wet ingredients: Heavy cream brings the dough together and keepd the scones soft and moist. You’ll also need a little extra for brushing the tops before baking. Vanilla extract adds that warm bakery-style flavor to balance out the lemon.

For the lemon cream cheese frosting:

  • Cream cheese and butter should both be softened to room temperature before you start beating them together, or you could end up with a lumpy frosting.
  • Lemon zest and lemon juice give the frosting its fresh lemon flavor. I always say fresh is best when it comes to lemon anything.
  • Powdered sugar sweetens and thickens the frosting to that perfect pipeable consistency. Sift it first if yours is extra clumpy.
  • Milk can be added a splash at a time, if needed, to reach your preferred consistency. Go slowly so you don’t thin it out too much.

How to Make Lemon Poppyseed Scones with Frosting:

Preheat the oven to 375°F and line two baking sheets with parchment paper. Add the flour, sugar, baking powder and salt to a food processor, then pulse a few times to combine. Add the very cold cubed butter, lemon zest and poppy seeds.

Note: A food processor makes quick work of cutting the butter into the dry ingredients, but if you don’t have one, a pastry cutter or even your fingertips will do the trick.

Flour, sugar, baking powder and salt added to the bowl of a food processor.
Cubed cold butter, fresh lemon zest and poppy seeds added to the flour mixture in a food processor.

Pulse until the mixture looks like sandy crumbs and the butter is fully worked in. Stir the heavy cream and vanilla together in a measuring cup, then slowly drizzle it into the food processor while it runs.

Dry ingredients combined in a food processor
Sandy flour and butter mixture with lemon zest and poppy seeds in a food processor.

Stop as soon as the dough begins to come together. Turn the crumbly dough onto a lightly floured surface and gently bring it together with your hands.

Lemon poppyseed scone dough coming together in the bowl of a food processor.
Hands gathering crumbly scone dough together on a lightly floured surface.

Divide it into two approximately equal portions, being careful not to overwork it. Shape one portion into a rectangle and fold it into thirds. Gently press it down, rotate it 90 degrees and fold it into thirds again. Repeat a few times, then do the same with the second portion of dough.

Lemon poppyseed scone dough divided into two portions on a floured pink surface.
Hands folding lemon poppyseed scone dough into thirds on a lightly floured surface.

Shape each portion into a 6-inch disk. Use a sharp knife or bench scraper to cut each disc into eight wedges, pressing straight down rather than dragging the blade through the dough.

Hands folding one portion of lemon poppyseed scone dough beside a flattened round of dough.
Lemon poppyseed scone dough being cut into wedges with a metal bench scraper.

Arrange the 16 wedges on the prepared baking sheets and brush the top of the scones with heavy cream. Bake for 15–17 minutes, until the edges are lightly golden. Let the scones cool completely before frosting.

Two rounds of lemon poppyseed scone dough cut into eight wedges each.
Unbaked lemon poppyseed scones being brushed with heavy cream on a parchment-lined baking sheet.

Beat the softened cream cheese and butter together in a large bowl until smooth and fully combined. Add the powdered sugar, lemon zest and lemon juice, then beat until creamy. Add one tablespoon of milk if needed to reach your desired consistency.

Softened butter and cream cheese in the bowl of a stand mixer.
Creamy lemon cream cheese frosting mixed in the bowl of a stand mixer.

Pipe or spread the lemon cream cheese frosting generously over the cooled, buttery scones. I use a piping bag fitted with a Wilton 2A round tip.

Overhead view of frosted lemon poppyseed scones on a wire rack with a floral cloth and lemon wedges.
Close-up of lemon poppyseed scones topped with swirls of lemon cream cheese frosting.

Expert Tips for the Best Scones:

  • Keep everything cold. Cold butter is one of the keys to a soft, layered scone. Leave it in the refrigerator until you’re ready to use it, and don’t let the dough sit somewhere warm before baking.
  • Stop mixing as soon as the dough comes together. The dough doesn’t need to look perfectly smooth. Processing or folding it too much can lead to tougher, dry scones.
  • Use fresh lemon zest. This recipe gets most of its lemon flavor from the zest, so fresh lemon makes a big difference. Rub the zest into the sugar with your fingers before adding it to the food processor for even more lemony goodness.
  • Press straight down when cutting. Use a sharp knife or bench scraper and avoid twisting, dragging or sawing through the dough. Clean edges help the scones rise properly.
  • Let them cool completely. Cream cheese frosting and warm scones are not friends. Even slightly warm scones can cause the frosting to melt and slide right off.
  • Adjust the frosting as needed. Keep it thick for piping or add a small splash of milk for a softer, more spreadable consistency.
Lemon poppyseed scone with a bite taken out, showing the soft crumb beneath the cream cheese frosting.
Frosted lemon poppyseed scones arranged on a black cooling rack with lemon wedges nearby.

Soft, lemony and absolutely worth the frosting-covered fingers.

FAQs

Can I make the dough ahead of time?

Yep! You can shape the scones and place them on your prepared baking sheet, then cover and refrigerate for up to 24 hours before baking.

How should I store leftover scones?

Store frosted scones in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 15–20 minutes before serving for the best texture.

Can I freeze the homemade lemon poppyseed scones?

Definitely. Freeze the unfrosted, baked scones in freezer bag for up to 2 months. Let them thaw at room temperature, then frost before serving. I actually have frozen the fully frosted scones for a beach trip and let them come to room temperature before serving, and that worked great, but I generally err on the side of recommending that you frost before serving for absolute best results.

Why is cold butter important for scones?

Cold butter helps create a light, layered texture. As the scones bake, the water in the butter turns to steam and creates little pockets throughout the dough. If your butter gets too warm before baking, your scones will turn out dense instead of light and flaky, so keep that butter cold right up until it goes in the oven.

Why are my scones dry?

A dry scone is usually caused by adding too much flour, overworking the dough or baking them too long. Measure the flour carefully, stop processing as soon as the dough starts coming together and pull the scones from the oven once the edges are lightly golden brown.

Can I make a tangy lemon glaze instead of lemon cream cheese frosting?

Absolutely. A basic lemon glaze made with powdered sugar and fresh lemon juice is an easy alternative.

If you try and like this recipe, please don’t forget to leave a comment and star rating down below! For more lifestyle, behind-the-scenes and ‘eating in real life’ type of content, come find me over on Instagram, TikTok, Pinterest, Facebook, or Youtube – I love connecting with you all there!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close-up of lemon poppyseed scones topped with swirls of lemon cream cheese frosting.

Lemon Poppyseed Scones with Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Erica Baty
  • Prep Time: 15 minutes
  • Cook Time: 15-17 minutes
  • Total Time: 30-32 minutes
  • Yield: 16 scones 1x
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Soft, buttery lemon poppyseed scones with bright citrus flavor and a thick layer of lemon cream cheese frosting. Perfect for a holiday brunch, alongside your morning coffee or as a sweet afternoon snack.

Ingredients

Units Scale

Scones

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons very cold unsalted butter, cubed
  • 2 tablespoons lemon zest (*see note)
  • 2 tablespoons poppy seeds
  • 1 cup heavy cream + more for brushing
  • 1/2 teaspoon vanilla extract

Lemon cream cheese frosting

  • 4oz cream cheese, softened
  • 4oz butter, softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon milk, if needed

Instructions

Scones

  1. Preheat oven to 375°F and line two baking sheets with parchment paper.
  2. In a food processor, add 3 cups flour, ½ cup sugar, 2 teaspoons baking powder, and ½ teaspoon salt. Pulse a few times to combine.
  3. Add 12 tablespoons cubed butter, 2 tablespoons lemon zest, and 2 tablespoons poppy seeds. Pulse until the mixture looks like sandy crumbs and the butter is fully worked in.
  4. In a measuring cup, stir together the heavy cream and vanilla. With the processor running, slowly drizzle it in until the dough just starts to come together.
  5. Turn the dough out onto a lightly floured surface and divide it into two equal-ish pieces. Shape one piece into a rectangle, fold in thirds, gently press down, rotate 90 degrees and fold in thirds again, repeating a few times to create layers. Don’t overwork it. Repeat with the remaining piece. 
  6. Shape into two 6-inch discs and cut each into 8 wedges, pressing straight down with a knife or bench scraper so the edges stay clean.
  7. Transfer to your baking sheet and brush each with heavy cream. Bake for 15-17 minutes, until the edges are lightly golden.
  8. Let cool completely on the pan before frosting.

Frosting

  1. Beat together 4oz softened cream cheese and 4oz softened butter with a hand mixer or in the bowl of a stand mixer, until well combined. Add 2 ½ cups powdered sugar, 1 teaspoon lemon zest and 1 tablespoon lemon juice, beating until creamy. Add 1 tablespoon milk, if needed, to help reach your desired consistency.
  2. Once the scones are completely cool, pipe or spread frosting on each. (I use a piping bag with the Wilton 2A piping tip.)

Take a chomp and ascend to lemony scone heaven!

Notes

2 medium sized lemons should give you about 2 tablespoons of lemon zest.

A food processor makes quick work of cutting the butter into the dry ingredients, but if you don’t have one, a pastry blender or your fingertips will also do the trick.

Refer to above blog post for step-by-step photos, ingredient information and answers to frequently asked questions.

Would you like to save this?

We’ll email this post to you, so you can come back to it later!

Nutrition

  • Serving Size: 1 scone with ~3 tablespoons of frosting
  • Calories: 362
  • Sugar: 22.3 g
  • Sodium: 102.1 mg
  • Fat: 20.9 g
  • Carbohydrates: 41.5 g
  • Fiber: 1 g
  • Protein: 3.5 g
  • Cholesterol: 56 mg

If you liked this lemon poppy seed scones recipe, try these brunch favorites next:

High Protein Egg Bake with Bacon and Caramelized Shallots

3-Ingredient Nutella Croissants

Wholesome Date Muffins

Cottage Cheese Banana Bread

Double Chocolate Oat Muffins

Oatmeal Apple Cake with Streusel Topping

Share this recipe!