Strawberry Lemon Poppy Seed Scones
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8 scones
Soft and buttery scones filled with fresh strawberries, a hint of lemon, and poppy seeds. These strawberry lemon poppy seed scones are perfect for a summer breakfast or served with tea.
  • 1¼ cup all purpose flour
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons poppy seeds
  • 4 tablespoons butter, frozen
  • ⅓ cup + 2 tablespoons heavy cream
  • 1 large egg yolk
  • Zest of 2 lemons
  • ½ cup diced strawberries
Lemon Glaze
  • ⅓ cup powdered sugar
  • 1 teaspoon heavy cream
  • 2 teaspoons lemon juice
  1. Preheat the oven to 400F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside for now.
  2. In a medium sized bowl, mix together all purpose flour, granulated sugar, salt, baking soda, baking powder, and poppy seeds until combined.
  3. Grate the frozen butter into the flour mixture. Work the butter into the flour until they appear crumbly and smaller than the size of a pea.
  4. Add heavy cream and egg yolk into a small bowl and mix until combined. Pour this mixture into the bowl of flour, add lemon zest and diced strawberries, and mix until dough forms.
  5. Place the dough on the baking sheet and shape the dough into a circle. Cut the dough into about 8 pieces. Brush each of the pieces with heavy cream to help it brown.
  6. Bake the scones for about 13-15 minutes until lightly browned. Insert a toothpick into the center of the scones. If the toothpick comes out clean, the scones are done.
  7. To make the glaze, whisk together powdered sugar, heavy cream, and lemon juice. Drizzle the glaze on top of the scones.
  8. Serve the strawberry lemon poppy seed scones with the lemon glaze warm.
Recipe by Cooking with a Wallflower at