Spooning glaze over Lemon Poppy Seed Scones
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5 from 3 votes

Lemon Poppy Seed Scones with Lemon Cream Cheese Glaze

These flaky and creamy Lemon Poppy Seed Scones with Lemon Cream Cheese Glaze are great for breakfast with a cup of coffee, or as an afternoon snack with a cup of tea.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American, English
Servings: 12 scones
Calories: 173kcal
Author: Trang


For the scones

  • Zest of 2 lemons
  • 1/4 cup granulated sugar
  • 2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 2 tablespoon poppy seeds
  • 1 large egg + heavy cream to fill 1 cup
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar

For the glaze

  • 1 oz cream cheese - softened
  • 1 tablespoon fresh squeezed lemon juice
  • 3/4 cup powder sugar


  • Preheat the oven to 400°F.
  • In a medium bowl, whisk together the sugar and lemon zest until the sugar turns slight yellow and fragrant.
  • Add flour, salt, baking powder and poppy seeds to the sugar mixture and mix to combine.
  • In a measuring cup, add the egg and enough heavy cream to fill 1 cup. Add vanilla extract and beat to combine.
  • Make a well in the middle of the flour mixture and pour in the liquid mixture, reserving about 1 tablespoon to use as egg wash.
  • Fold with a spatula or wooden spoon until a wet dough forms.
  • Turn the dough out onto a well-floured board, flour top of dough and your hands, and pat the dough out about 1/2” thick. Fold the dough over itself and pat it out again, do this about 4 times.
  • Shape the dough into a rectangle and roll it out to about 5”x8” or 6”x9”.
  • Cut the rectangle in half length wise, then cut in three cross wise to make 6 squares. Cut each square diagonally to make 12 triangles.
  • Place the scones on a parchment paper line baking sheet, brush the top and sides with the reserved cream, and sprinkle with turbinado sugar.
  • Bake for 15 minutes until a toothpick inserted in the middle come out clean.
  • Let cool completely on a wire rack.
  • To make the glaze, whisk together softened cream cheese and lemon juice. Slowly add powder sugar while whisking until a creamy glaze forms.
  • Spoon glaze over the cool scones, as much or as little to your taste.


Serving: 49g | Calories: 173kcal