Classic and crumbly Meyer Lemon Poppy Seed Scones. The sunshine sweet lemon glaze makes them irresistible!

Meyer Lemon Poppy Seed Scones




Yield 8 scones

Moist yet crumbly, my lemon poppy seed scones are bursting with sunshine sweet flavor. The creamy lemon glaze puts them over the top!



  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl combine the flour, salt, baking powder, baking soda, granulated sugar, poppy seeds, and lemon zest; mix well to combine.
  3. Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until it resembles a coarse meal.
  4. In a small bowl whisk together the egg and sour cream, beating smooth before quickly stirring in the lemon juice and lemon extract. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
  5. Empty the loose dough out onto a clean, lightly floured work surface, then shape the dough into an 8-inch circle. *You may need to knead the mixture a few times to get it to a workable texture.
  6. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
  7. Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
  8. Bake for 18-20 minutes, or until light golden brown.
  9. Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.
  10. For the glaze:
  11. In a small bowl whisk together the lemon juice, lemon extract, confectioners' sugar, and salt. Drizzle over semi-warm scones and serve at once.


Feel free to use regular lemons instead of meyer lemons.

Courses Breakfast

Cuisine British

Nutrition Facts

Serving Size 1 scone

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Baker by Nature at