Lemon Poppyseed Scones

LEMON.   LEMON.  LEMON.  LEMON………..                    LEMON!

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Ok so I’ve said it before and I’ll say it again, I might have a slight obsession with lemon.  Now whomever first mixed lemon with poppyseed is a damn genius because let’s face it-that combination is enough to make one’s head explode because it’s that good.

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These scones are unlike any I’ve ever had.  They’re soft and cake-like, and the whole wheat flour gives them a texture that’s grainy yet sophisticated.  I love, love, love that they’re not your typical hard, biscuit-like scones.  I really think you’re going to love them, too!

This recipe comes directly from Rodelle Vanilla, and you can find the original post here.  The exception is that I made my scones full-sized instead of miniature like their web site called for.

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I happen to own and use a scone pan, but if you don’t have one, never fear, you can cut and shape them however you’d like.  Round scones are ok!  Triangle scones are ok!  So are parallelograms!   Go nuts!

I really recommend using the real vanilla bean pods and real squeezed lemon juice.  It makes a huge difference in taste, especially when your ingredients are fresh.  Trust me on this one!

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If you plan to freeze these or store them in a bag, I would hold off on adding the glaze until you plan to eat them.  The glaze is best when poured on after just being made.

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For the scones:

  • 1 cup unbleached white flour
  • 1 cup white whole wheat flour
  • 1/4 cup baker’s sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 4 teaspoons poppy seeds
  • Scant 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup heaving whipping cream, plus extra to brush the dough
  • 2 tablespoons lemon zest
  • 2 teaspoons Rodelle Pure Lemon Extract
  • 1 teaspoon Rodelle Pure Vanilla Extract
  • Rodelle Vanilla Bean, split and scraped
  • 1 stick cold butter, diced

For the glaze:

  • 1/2 cup powdered sugar, sifted
  • 3 tablespoons heavy whipping cream
  • 2 teaspoons freshly squeezed lemon juice
  • 1 1/2 teaspoons lemon zest
  • 1/4 teaspoon Pure Rodelle Vanilla Extract
  • 1/2 of one Rodelle Vanilla Bean, seeds scraped (discard pod or make vanilla sugar)

For the Glaze

  • Stir all ingredients together until well combined. Mixture should be pourable but not too thick or too thin. For a thicker glaze, use 2 tablespoons of cream.


  • Add all dry ingredients to your KitchenAid Stand Mixer with the paddle attachment and mix on the “stir” (lowest) setting until well combined.
  • In a separate bowl, combine the egg, cream, zest, lemon extract, vanilla extract and vanilla beans. Whisk lightly, making sure that vanilla beans are evenly distributed.
  • Set cream mixture aside.
  • Add cold, diced butter to the stand mixer and mix on the lowest setting for approximately 60-90 seconds. The butter should start to break into smaller pieces but not fully combine with the flour. Do not overmix!
  • Stream the cream mixture into the dry ingredients while the mixer is on low (“stir”) until a dough forms. This should take about 5-10 seconds of mixing.
  • Turn off mixer, using a spatula, fold any remaining flour to the top and mix for a few more seconds. Do not overmix.
  • Turn dough onto a well-floured surface and gently knead into a ball. If the dough feels overly sticky before kneading, heavily sprinkle with flour before kneading. Split into two even pieces and place one in a bowl in the fridge.
  • Gently roll out or shape the dough with your hands into a rectangle about 3/4-inch thick. The rectangle should be approximately 4″x8″. You will see pieces of butter in the dough and this is what you want – it will make your scones flaky and delicious.
  • Slice rectangle in half lengthwise then cut dough into even triangles (about 12).
  • Place on a parchment lined baking sheet with about 1/2 inch or so spacing between them.
  • Place scones on the pan in the freezer for 10 minutes.
  • Preheat KitchenAid Countertop Oven to 400 degrees.
  • Lightly brush scones with whipping cream and bake for 12-15 minutes, until the edges are a deep golden brown and the tops are light golden.
  • Let cool for 10 minutes then transfer to a cooling rack and let completely cool.
  • Repeat preparation steps with the remaining, refrigerated dough.
  • Drizzle on 1 – 1 1/2 teaspoons glaze over each cooled scone. Top with extra poppy seeds if desired.Lemon Poppyseed Scones-1Mixing dry ingredient in the KithenAid stand mixer.

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The best way to zest a lemon…

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Using a baking mat with measurements may help!

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I used a scone pan, but you don’t have to.

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Beware of rising…I made mine a little too full.

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Place a wire cooling rack over the scone pan, and then secure with both hands before flipping upside down.  The scones *should* pop right out with no fuss.



  • It is crucial to not overmix the dough as this will compromise the texture of the scones.
  • If using a standard oven and a large baking sheet, you can bake the scones all at once. Be sure to still split the dough into two sections before shaping into rectangles and slicing.
  • If using a countertop oven, be sure your parchment does not overhang the edge of the pan too much as it can get very close to the heating element.


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So I hope you love these as much as I (and my husband and neighbor and friends did).  This is a pretty special recipe–you’ll probably never want another scone again, ever.

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3 thoughts on “Lemon Poppyseed Scones

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