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Lemon Blueberry Scones with Poppy Seeds
Brittle, Fruity, and Delicious

Lemon Blueberry Scones with Poppy Seeds

Lemon Blueberry Scones with Poppy Seeds is a quick (50-Minute) and easy sweet treat recipe. Perfect for breakfast, brunch, picnic, or snack on the go.

Lemon Blueberry Scones with Poppy Seeds
Even though these beauties are originally from Great Britain, we first ate them in New York. We wanted to recreate them ever since, and now we finally had. The New York ones were simple blueberry scones sprinkled with demerara sugar. They were delicious, brittle, sweet, and perfect with a cup of coffee! We wanted to add a little freshness to the dough, and we achieved that by adding some freshly grated lemon zest. Also, these are way less sweet than those in New York, and we love that. Oh, and if you plan on making a chocolate chip scone recipe, we encourage you to take a look at our friend’s Thida (@thida.bevington) Instagram feed for a wonderful recipe.

Fantastic Lemon Blueberry Scones

Not only are they insanely easy to make, we especially love:

  • crunchy, brittle, golden-brown exterior
  • soft, fruity, delicious, not too sweet interior
  • the lemon zest creates such a wonderful lightness and citrusy aroma
  • they are perfect for breakfast, brunch, snack on the go, celebrations, and served with afternoon tea or coffee
  • feel free to store them at room temp, or freeze them for up to 2 months
  • both kids and adults love them
  • no need for any mixers for this recipe
  • quick and easy recipe for a delicious 50-minute sweet treat

Grating butter for Lemon Blueberry Scones with Poppy Seeds

Scones mixture

Dough for Lemon Blueberry Scones with Poppy Seeds

What are scones?

Scones are wonderful, brittle, and flaky biscuits that originate from Scotland. They can be found in all shapes and sizes, but the most popular is probably round biscuits, served with butter and jam. They are perfect for breakfast, brunch, or served as a little sweet treat with afternoon tea or coffee. They can also be savory or sweet, but we prefer the sweeter version. 

We already have a similar Strawberry Shortcakes with the Whipped Cream recipe on the blog that is especially great for spring and summer.

Dividing Lemon Blueberry Scones with Poppy Seeds into wedges

Brushing Lemon Blueberry Scones with Poppy Seeds with milk

Lemon Blueberry Scones with Poppy Seeds - freshly baked

How to make homemade Lemon Blueberry Scones

Making scones at home is super easy. You can find the whole recipe below, but let's walk through five essential steps together.

  1. In a bowl, stir to combine dry ingredients with the freshly grated butter, rub to get a sand-like texture
  2. Add the wet ingredients, blueberries, and poppy seeds, knead until just combined
  3. Divide the dough into two parts and cut into wedges
  4. Place the scones on the prepared sheets, brush with milk and sprinkle with sugar
  5. Bake and serve

Lemon Blueberry Scones with Poppy Seeds

Lemon Blueberry Scones with Poppy Seeds

How to store, freeze, and make these scones ahead

You can store these lemon blueberry scones in two different ways. Store them at room temperature or freeze them, feel free to bake them frozen too.

Store them at room temperature for up to two days. Cover them with cling film or a plate to prevent drying.

Store the shaped and unbaked scone wedges in the freezer for up to 2 months. Shape the scones, and place on a small baking sheet. Place in the freezer for about an hour. When the scones are completely frozen, transfer to freezer bags.

When you decide to bake them, transfer the frozen scones to a baking sheet lined with parchment paper. Brush with milk and sprinkle with sugar (or don't) and place in the preheated oven on the middle rack. Bake for 20 - 24 minutes at 190 °C / 375 °F. 

Try these amazing blueberry recipes too


Lets get cooking!

  • makes
  • preparation:
  • bake:
  • total time:


  • preparation

    Preheat the fan-assisted oven to 190 °C / 375 °F. Line one large baking sheet or two small baking sheets with parchment paper.

  • scones dough

    Add flour, sugar, lemon zest, baking powder, and vanilla to a large bowl. Grate the cold butter into the mixture. Rub the mixture with your fingers until you get a sand-like texture. In a separate bowl, whisk together the milk and egg. Pour most of the milk mixture (leave about 2 tablespoons) into the dry ingredients mixture and stir to combine with a rubber spatula until just combined. Add in the poppy seeds, and blueberries, then knead with your hands until it comes together. Don't overwork the mixture. Fold the dough a couple of times to create layers.

    You can use fresh blueberries too.
  • cut the scones

    Transfer the dough to a lightly flour-dusted working surface. Divide the dough into two equal parts, then shape each piece of the dough into a circle, approximately 3.5 cm - 4 cm or 1 1/2 inch thick. Cut the circle in half, then cut each half into three wedges. You should get 12 wedges from both of the circles.

    Feel free to freeze the shaped rectangle scones at this point.
  • brush the scones

    Place the scones on the prepared baking sheet, leaving some space between them to rise. Brush with the remaining milk mixture, and sprinkle with Demerara sugar. Place in the freezer for 15 minutes.

    If you don't have space in your freezer, place in the fridge for 30 minutes, or leave this part out completely.
  • bake

    Place the lemon blueberry scones in the oven, on the middle rack, and bake for 18 - 20 minutes, or until golden-brown. Rotate your baking sheet halfway during the baking process. Transfer the baked scones to a wire rack to cool, then serve.


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