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I’m declaring these the scones of spring.
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…
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!
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.
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
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.
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.
I can’t even, mmm, TOO GOOD.
Looks amazing!! Can these be made ahead of time and then baked day of? Thank you!
Hi Alison,
Yes, that would work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
I made these yesterday and they’re so so good! Will definitely be making them again 🙂
Hey Nicole,
Happy Sunday! I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
I made this today and I totally get why your dad put the “dressing” on his kale. That glaze is the truth! This was super easy to do and the results were delicious and so pretty. I cannot wait to be able to host a brunch at home and serve these.
Hey Vernette,
Wonderful! That’s so great to hear this recipe was enjoyed, thanks so much for making it! Have a great Friday:) xTieghan
I made these this morning and was so happy to have finally found a scone recipe that gives the right moist, yet crumbly texture! So many other recipes I’ve tried from other websites have been too cakey. I substituted in gluten free flour instead of regular, as well as half-and-half instead of buttermilk. The changes worked great!
Thank you so much for this delicious recipe!
Hey Mary,
Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Have the best weekend!! xTieghan
These were amazing !
Could this be used as a scone base with any other fruit ? If so would you still include the lemon zest or make any additions ? 🙂
Thanks!
Hey Megan,
I think blackberries or raspberries would also be great here! I am so glad you enjoyed the recipe:) xTieghan
These were great! My 4year old helped and now my boys and husband are all trying to figure out how to steal another for breakfast.. We love our desserts, but love that they are not too sweet. Just enough.They are our new, last minute, “whip up a dessert” snack. Thank you once again!
Thank you so much Julie!! I am so glad this recipe turned out so well for you! xTieghan
How many days would these be good after being baked?
Hi Anita
I would say about 5 days. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Think it would be a bad idea to use salted butter and omit the 1/2 teaspoon of salt?
Hi Emily,
That would be fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Did you mean 1-2 teaspoons of poppyseeds?
I did 1-2 tablespoons and that just can’t be right. Other than that, they were delicious!
Hi Catherine,
Thanks so much for trying the recipe. I usually use 1 tablespoon of poppy seeds. Please let me know if you have any other questions! xTieghan
For a bit of Sunday Sanity in our current Stay-at-Home situation, I tried my hand at baking scones. Your recipe wasn’t difficult to put together and, even with my hesitancy to attempt to make one of my favorite baked goods, they turned out wonderful! So flavorful with the blueberries and lemon, very moist, and they even look good! Tieghan, thank you for repeatedly giving bakers and chefs delicious recipes!
Thank you so much Judy! I am so glad you enjoyed this recipe and I hope you are staying well! xTieghan
Could I use cranberries to make these for Christmas? What would the sugar adjustment be then? Thank you!
HI! That will be great! I would not make any adjustments. If you like sweet muffin, add 1/4 cup additional sugar. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan
Can’t wait to make these! I’m planning a Mother’s Day brunch and these sound PERFECT. Question – what type of flour would you suggest if I was making these gluten free?
HI! I have never tested these with a GF flour so I am unsure of the results. If you do give it a try, I recommend Bob’s Red Mill GF flour blend. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I have not yet made these, but will this weekend. I’m glad you recommended to grate the cold butter. I do this for a recipe I have for biscuits. Grating butter helps to evenly distribute the fat through the dry ingredients. Much easier than using a pastry cutter and there’s no temptation to over mix the ingredients. And the crunch of poppy seeds? Genius!
I am so glad you like this Linda!! Thank you so much Linda! xTieghan
I just made these last night and they were SO GOOD! This recipe is now my favorite go-to for scones. Super easy & they came out perfect! I used fresh raspberries instead of blueberries, and they tasted great! Thanks HBH for this delicious recipe! I love trying out your stuff because I always know it will taste great!
Thank you Katie! I am so glad you loved this and I hope you continue to enjoy all of my recipes!
Hi Tieghan!! This recipe looks amazing! I am going to make scones this weekend for the Royal Wedding and I think these will be perfect.
Question….can I make the dough ahead of time and take it out to slice/bake in the morning, or will that make them rock solid? I was thinking of adding cubed brie as well….a local bakeshop near my apartment makes them that way and I’ve always wanted to try it 🙂
HI! You can actually form the scones and keep them in the fridge, then bake off in the morning. That works great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂