This post may contain affiliate links, please see our privacy policy for details.
Iโm declaring these the scones of spring.
I mean, they have all theย best spring game players, blueberries, Meyer lemons, and poppy seedsโฆAND they are best eaten for brunch, which I feel is totally a spring thing. Ok fine, brunch is an any time of the year thing, but I associate it most with spring thanks to Easter and Motherโs day.
Anyway, these scones areย the perfect spring treat, and yup, theyโd obviously be great for summer too! Theyโre extra buttery, flakey, LOADED with blueberries and drizzled with the sweetest lemon poppy seed glaze that should probably be put on everythingโฆwell anything sweet that is. Ahh, actuallyโฆstory?
When I was testing and photographing this recipe, I was also working on a mango and kale salad too. I had a ton of scones and a ton of kale so I sent the kale and scones over to my parents house in hopes they would both get eaten. The good news is that the scones were loved by everyone and gone within the dayโฆI mean, that was to be expected though. My parents house is full of carb lovers and littler Asher could eats buckets of blueberries, so I knew these would be an obvious hit. Anyway, I also sent up a some extra lemon poppy seed glaze. When I asked my dad how everything was the next day, he said it was all delicious and that he especially loved the dressing for the salad. Only thing was that there was no dressing for the saladโฆ
Yeah, you see where this one is going? He put the glaze for the scones on the kale, which is probably why he liked the kale so much. A little sugar with your greens, huh? Luckily there was probably only a total of twoย tablespoons of the glaze left. My guess is that it was really freaking delicious on that kale. Lemon + poppy seeds + sweetness + kale = good combo!
Also, only my dad would put a glaze meant for a sweet scone on a kale salad. <โheโs just THAT guyโฆnoย attention to detailsโฆ
OKok, but enough about the kale salad farce. I need to tell you about these blueberry lemon poppy seed scones and how they are the best thing youโre gonna make this week!
First things first, like most scone recipes these are so easy and can be ready in around thirty minutes. They require one bowl for the scones and one for the glaze and zero fancy ingredients. And the ingredients may even be ones you have on hand right now. Flour, butter, buttermilk, blueberries (fresh or frozen), lemons, etc. all pantry staples for me!! Well, I donโt always have blueberries, but I do try to keep some frozen in the freezer at all times for things like smoothiesย andย muffins, and yesโฆscone making!
Oh, and if you donโt have buttermilk on hand, Iโve found coconut milk works great too, even regular milk will do the trick!
These scones are honestly some of the best, SO super buttery, which for me is very important when it comes to scones. Also important? A major crumb factor. They need to be super moist, flaky and crumbly at the same time. <โaka a balance between, buttery, flakey, and moistโฆyes, these are those perfect scones!
And then obviously, these scones need to be loaded with blueberries. Iโm not sure thereโs a better scone than a blueberry sconeโฆespecially one with a lemon poppy-seed glaze!
So bottom line: these are easy and quick and you need them in your life. Preferably today (sometimes Tuesdayโs just need something sweet added to them)! Oh, but this weekend would be great too, and definitely for both Easter and Motherโs Day, because all holidays are better with buttery scones.
For real though, do you see those flakey layers and burst blueberries in that photo above!?!? With the glaze just dripping all over it? Yeah, thatโs what Iโm talkin about!
Blueberry Lemon Poppy Seed Scones
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons cold unsalted butter, grated on a box grater just like cheese, 1 stick
- 1 egg
- 3/4 cup buttermilk + more for brushing
- 1 tablespoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- zest of 1/2 a lemon
Lemon Poppy Seed Glaze
- 1/2 cup powdered sugar, plus more if needed
- 2 tablespoons butter, melted
- 1/4 cup fresh lemon juice + reserve the zest
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons poppy seeds
Instructions
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the butter and toss with the flour. Add the egg, buttermilk and vanilla. Mix until just combined, being careful not to overmix. Fold in the blueberries and lemon zest.Turn the dough onto a floured surface and then pat into 1-inch-thick square. Cut the dough into 2 inch squares. Place pieces, about 2 inches apart on the prepared baking sheets. Brush each piece with buttermilk.Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let the scones cool slightly and then drizzle with the lemon poppy seed glaze (see below). Serve warm with butter.
Lemon Poppy Seed Glaze
- In a bowl, whisk together the powdered sugar, butter, lemon juice, and vanilla, adding water if needed to thin slightly or more sugar if needed to thicken. Stir in the zest of 1/2 a lemon and the poppy seeds. Drizzle the glaze over the scones.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I canโt even, mmm, TOO GOOD.
Thar look sooooo good. Can I cut them all not the traditional round shape with a round cutter? Would that change the rise or have any affect? Thank you
Hey there,
That would be perfectly okay for you to do! I hope you love these scones, let me know if you give them a try!
Excellent scone recipe, Tieghan. Fresh strawberries and blackberries from our first farmer’s market, and that yummy lemon-poppy seed glaze brought it up a notch. I find that storing my flour and butter in the freezer really improves the flakiness.
Hey Kym,
Fantastic! Love to hear this recipe turned out nicely for you, thanks so much for making it!
Have a wonderful week!
If these were frozen before baking, do you defrost them before baking or bake frozen? If baking frozen, what time and temperature would you bake them?
Hey Vicki,
I would thaw and bake as directed:) I hope you love this recipe, please let me know if you have any other questions!
Hi there! I absolutely LOVE this recipe, do you have any recommendations on how I could adjust it to make them sourdough?
Hi Kate! I am not super familiar with sourdough so I can’t say for sure how to sub with sourdough! Let me know if you give it a try! xT
Iโve never baked a scone before and I hardly bake at all so I had little faith in myself but this recipe was great!!! Turned out light, fluffy and delicious! Donโt skip the lemon poppy glaze, it totally makes it! Also we just bought your cookbook and have been cooking through dinners-everything is a home run! Thank you!!
Hey Stephanie,
Yay!! Love to hear these turned out well for you, thanks so much for giving them a try! Also, I appreciate your support with the cookbook:) Happy New Year! xT
I had trouble with this recipe. I used frozen blueberries thawed and drained but they still made my dough very wet and sticky. They also did not fold into the dough at all so I ended up just putting them on top. Then my glaze seemed super runny compared to glazes I’ve made before. I added maybe another 1/4 cup of powdered sugar or more but it didn’t really help it set up. The scones still tasted pretty good considering the trouble I had.
Hi Jordan! Thank you for letting me know! I would recommend using frozen blueberries but not letting them thaw, the thawed berries will add more liquid to the dough and they probably won’t cook the same! xT
Canโt wait to try these! Whatโs the best way to store them overnight?
Thanks Katie!! You can store in an airtight container on the counter:) I hope you love this recipe! xT
Huge hit for the family. The only issue I had was it says this one make 14, I measured all around the square and it was one inch thick and 6×6. So cutting them into 2×2 gave me 9 scones not 14. It was no big deal because there’s only 3 of us so we don’t need 14 scones lol so it worked out.
Hey Lindsay,
I love to hear that this recipe turned out well for you, thanks for making it and your review! Happy Sunday! xT
Quick question, if I wanted to make this vegan what would be a good egg substitute?
Hi Cynthia,
I’m so sorry, I have not tested this recipe without the egg, you could certainly try an egg substitute. Please let me know if I can help in any other way!
Can I make part of this recipe ahead of time? If so, at what part do I stop and put in the freezer before moving on? Thank you! Can’t wait to make this!
Hi! I would make the scones all the way up until you bake them, and then freeze! xT
YUM! I have been making scones every Sunday for years. I spent a year trying every recipe I could find and saving the techniques that seemed to make a difference in the outcome of the scone.
I have to say, these were so good, simple, and to the point. Great recipe! No need to fuss.
But, I must confess I still weighed my flour, and because I didn’t have Buttermilk (Yes, I could have used whole milk with vinegar), I opted for Greek yogurt, a little half and half, and mixed the egg with it. Next time I will make it as written ๐
Hey Kym,
Happy Monday!! Thanks so much for trying this recipe out, I love to hear that it turned out well for you! Have a great week! xT
Hi! I made these last week and they were delicious! I am hoping to bring some to the beach. Could I make the dough and freeze for a day or two before baking?
Hey Emily,
Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you! Sure, that would be just fine for you to do!๐๐ฅญ
Looks so good! I want to make these but could I substitute all-purpose flour with almond flour to make it GF? Would that make a big difference?
Hi Lucy,
So sorry, I would not recommend that. I think a gluten free flour blend might be okay for you to try! Let me know if you have any other questions! xx
Lucy and Tieghan, I use King Arthur’s or Bob’s Red Mill, 1 to 1 Gluten-free, for all my recipes, and it works perfectly.
Thanks so much for sharing Kym, this is super helpful! xT
Just made these! First time making scones. Super yummy, thank you!!
Hey Tara,
Happy Friday!! โ๏ธ๐ So glad to hear that this recipe turned out well for you, thanks so much for trying it out! xT
These are just absolutely scrumptious! It was my first time baking scones; I’ll definitely be making more!
Hey Kerri,
I truly appreciate you giving this recipe a try and sharing your feedback, love to hear that it was enjoyed!โ๏ธ xx
So good just made these this morning. I made them with 1/2 blackberry and 1/2 blueberry. Delicious
Hey Franny,
Awesome!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xx
Hi Tieghan! Could you recommend a good non-dairy alternative for the buttermilk?
Thank you!
Hi Lindsay,
You should be okay to use a dairy free milk. Please let me know if you give the recipe a try, I hope you love it!! xTieghan
I used Coconut Cream and they were delicious!!!!
Hi Corrie,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx