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Lemon Poppy Seed Scones with Honey Butter Glaze Recipe

By Beginnerbakes Editorial TeamPublished Apr 20, 2026 | Updated Oct 19, 2026
American Under review Beginner-friendlyEasyStep By StepNo Fuss

Lemon poppy seed scones with fresh lemon zest and a honey butter glaze. Combine the wet and dry mixtures as directed, then shape and bake.

Lemon Poppy Seed Scones with Honey Butter Glaze Recipe
Prep Under review
Cook Under review
Total Under review
Servings 8
Difficulty easy
Cuisine American

Recipe Details

PrepUnder review
CookUnder review
TotalUnder review
Servings8
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 8
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • Zest of 1 large lemon (about 1 tablespoon)
  • 2 tablespoons poppy seeds
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup cold whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, lemon zest, and poppy seeds until evenly combined.
  3. Add the cold cubed butter to the dry mixture. Using a pastry cutter, forks, or your fingertips, quickly cut the butter into the flour mixture until it resembles coarse crumbs. Leave some pea-sized butter pieces visible to ensure flaky scones.
  4. In a separate small bowl, whisk together the cold milk, egg, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients all at once. Gently stir with a wooden spoon or rubber spatula just until the dough comes together. Avoid overmixing to keep scones tender and flaky.
  6. Turn dough onto a lightly floured surface. Pat it gently into an 8-inch circle about 3/4 inch thick. Cut the dough into 8 equal wedges with a sharp knife or bench scraper.
  7. Transfer wedges onto the prepared baking sheet, spacing them about 2 inches apart. Optionally, brush the scone tops lightly with milk for a golden finish.
  8. Bake for 14-16 minutes, or until scones are golden brown on top and a toothpick inserted into the center comes out clean.
  9. While scones bake, whisk together melted butter, honey, and lemon juice in a small bowl to prepare the honey butter glaze.
  10. Remove scones from oven and let cool on the baking sheet for 5 minutes. While warm, brush generously with the honey butter glaze for a shiny, sweet finish.
  11. Serve the scones warm or at room temperature. Store leftovers in an airtight container for up to 2 days.

Timing note

Allow for preparation and preheating, 14-16 minutes baking, 5 minutes cooling and glazing.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days.

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