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Speckled with gorgeous poppyseeds and packed with intense lemon flavor, these glazed lemon poppyseed drop scones are a SUPER easy breakfast indulgence and totally stunning!

Glazed Lemon Poppyseed Drop Scones

Speckled with gorgeous poppyseeds and packed with intense lemon flavor, these glazed lemon poppyseed drop scones are a SUPER easy breakfast indulgence and totally stunning!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 scones

Ingredients

Scones

  • 1-1/2 cups white whole wheat flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/2 cup cold butter, cubed
  • 1/4 cup sour cream
  • 1/4 cup lemon juice
  • 2 teaspoons grated lemon zest
  • 1 large egg
  • 1/4 cup half-and-half cream
  • 1 teaspoon vanilla extract
  • 1/4 cup poppyseeds

Glaze

  • 1/2 cup powdered sugar
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons half-and-half cream

Instructions

Scones

  1. Preheat oven to 425F. Line two baking sheets with parchment paper and set aside. In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. Using a pastry cutter or a fork, cut in cold butter until mixture is crumbly.

  2. In a separate bowl, whisk sour cream, lemon juice, zest, egg, half-and-half, and vanilla until smooth. Pour over dry ingredients, add poppyseeds and gently stir until a dough forms.

  3. Scoop dough by 1/4 cupfuls and place 2-in apart on prepared baking sheets. Bake scones at 425F 12-15 minutes until golden-brown. Cool on a wire cooling rack.

Glaze

  1. In a small bowl, whisk all glaze ingredients until a smooth drizzling consistency. Drizzle glaze over cooled scones and let stand 5 minutes to set. Enjoy!