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I’m declaring these the scones of spring.

Blueberry Lemon Poppy Seed Scones | @hbharvest

I mean, they have all the best spring game players, blueberries, Meyer lemons, and poppy seeds…AND 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 Mother’s day.

Anyway, these scones are the perfect spring treat, and yup, they’d obviously be great for summer too! They’re extra buttery, flakey, LOADED with blueberries and drizzled with the sweetest lemon poppy seed glaze that should probably be put on everything…well anything sweet that is. Ahh, actually…story?

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 day…I 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 salad…

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 two 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. <–he’s just THAT guy…no attention to details…

Blueberry Lemon Poppy Seed Scones | @hbharvest

Blueberry Lemon Poppy Seed Scones | @hbharvest

Blueberry Lemon Poppy Seed Scones | @hbharvest

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 you’re 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 don’t always have blueberries, but I do try to keep some frozen in the freezer at all times for things like smoothies and muffins, and yes…scone making!

Oh, and if you don’t have buttermilk on hand, I’ve found coconut milk works great too, even regular milk will do the trick!

Blueberry Lemon Poppy Seed Scones | @hbharvest

Blueberry Lemon Poppy Seed Scones | @hbharvest

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. <–aka a balance between, buttery, flakey, and moist…yes, these are those perfect scones!

And then obviously, these scones need to be loaded with blueberries. I’m not sure there’s a better scone than a blueberry scone…especially 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 Tuesday’s just need something sweet added to them)! Oh, but this weekend would be great too, and definitely for both Easter and Mother’s Day, because all holidays are better with buttery scones.

Blueberry Lemon Poppy Seed Scones | @hbharvest

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, that’s what I’m talkin about!

Blueberry Lemon Poppy Seed Scones | @hbharvest

Blueberry Lemon Poppy Seed Scones

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 14 scones
Calories Per Serving: 220 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Lemon Poppy Seed Glaze


  • 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. 
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Blueberry Lemon Poppy Seed Scones | @hbharvest

I can’t even, mmm, TOO GOOD.

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  1. 4 stars
    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.

    1. 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

  2. 4 stars
    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.

    1. Hey Lindsay,
      I love to hear that this recipe turned out well for you, thanks for making it and your review! Happy Sunday! xT

  3. 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!

  4. 5 stars
    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 🙂

    1. 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

  5. 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?

    1. 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!🍒🥭

  6. 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?

    1. 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

      1. 5 stars
        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.

      1. Hey Tara,
        Happy Friday!! ☘️🌈 So glad to hear that this recipe turned out well for you, thanks so much for trying it out! xT

    1. Hey Kerri,
      I truly appreciate you giving this recipe a try and sharing your feedback, love to hear that it was enjoyed!❄️ xx

  7. So good just made these this morning. I made them with 1/2 blackberry and 1/2 blueberry. Delicious

    1. Hey Franny,
      Awesome!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xx

    1. 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

      1. Hi Corrie,
        Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx