Strawberry Lemon Poppy Seed Scones

These strawberry scones are bursting with juicy strawberries and fresh lemon flavor. They’re buttery and moist with crisp crumbly edges, poppy seeds, and soft flaky centers. Crunchy coarse sugar and lemon icing are the perfect finishing touches!

Strawberry lemon poppy seed scones

Do you like scones? Until recently, I was never a fan. I went 30 years passing them off in favor of muffins, quick breads, and other more exciting pastries. Truth is, scones can taste pretty lackluster and boring. Why waste your calories?!?!

But my opinion took a total 180 when I attended a cooking event in the Panera Bread test kitchen. We made deliciously moist yet crisp scones filled with juicy strawberries. The flavor, texture, and total process were all totally on point. If you’re not a fan of scones, you may just be eating the wrong ones! When done right, scones are pure pastry perfection.

These strawberry lemon poppy seed scones will turn you into a scone enthusiast. Promise.

Strawberry lemon poppy seed scones

Since my scone breakthrough, I have mastered chocolate chip scones, cinnamon scones, and blueberry scones. I use the same master scone recipe for each flavor, a careful formula promising the BEST flavor and texture. By the way, I wrote an entire post devoted to my favorite basic scone recipe. Today we’re making a strawberry lemon variety!

Everything to Love About These Scones:

  • Sweet crumbly edges
  • Crunchy golden brown exterior
  • Soft, moist, lemon-y centers
  • Juicy strawberries
  • Lots of lemon icing

Strawberry lemon poppy seed scones

Ingredients in Strawberry Lemon Poppy Seed Scones

Start your grocery list!

  1. Flour: 2 cups of all-purpose flour is my standard amount, but set extra aside for the work surface and your hands.
  2. Sugar: I stick with around 1/2 cup of sugar for this scone dough. Feel free to slightly decrease, but keep in mind that the scone flavor and texture will slightly change.
  3. Baking Powder: Adds lift.
  4. Poppy Seeds: For fun. Duh.
  5. Salt, Lemon Zest, & Vanilla Extract: Add flavor.
  6. Cold Butter: Besides flour, cold butter is the main ingredient in these strawberry scones. It adds flavor, flakiness, crisp edges, and rise.
  7. Heavy CreamFor the best tasting pastries, stick with a thick liquid such as heavy cream. For a nondairy option, try using full-fat canned coconut milk. Avoid thinner liquids such as milk or almond milk– you’ll be headed down a one way street to dry, bland, and flat scones. What a difference 1 ingredient makes!
  8. Egg: Adds flavor, lift, and structure.
  9. Strawberries: Use chopped fresh or frozen strawberries. If using frozen, do not thaw.

Frozen butter shreds

Frozen Grated Butter

Frozen grated butter is key to scone success. As with pie crust, work cold butter into the dry ingredients. The cold butter coats the flour, which creates tons of flour coated butter crumbs. When the butter/flour crumbs melt as the scones bake, they release steam which creates all the delicious flakiness we love. The exterior becomes crumbly, crunchy, and crisp.

Why FROZEN butter? Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven. And the finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients. Remember, you don’t want to over-work scone dough.

I recommend grating the frozen butter with a box grater.

Strawberry Lemon Poppy Seed Scones | sallysbakingaddiction.com

How to Make Strawberry Lemon Poppy Seed Scones

These strawberry lemon poppy seed scones are surprisingly quick and easy. First, mix the dry ingredients together. You need flour, sugar, baking powder, poppy seeds, lemon zest, and salt. Second, cut cold butter into the dry ingredients. You can use a pastry cutter, 2 forks, or your hands. A food processor works too, but it often overworks the scone dough. To avoid overly dense scones, work the dough as little as possible.

Next, whisk the wet ingredients together. You need heavy cream, 1 egg, and vanilla extract. These are my go-to wet ingredients in scones. Pour the wet ingredients into the dry ingredients, add the strawberries, then gently mix together. Form the dough into a disc on the counter, then cut into 8 wedges. Before baking, brush the scones with heavy cream and sprinkle with coarse sugar. These extras add a bakery-style crunch and beautiful golden sheen. Delicious!!

One of my tricks: To obtain a flaky center and a crumbly exterior, keep scone dough as cold as possible. I highly recommend chilling the shaped scones for at least 15 minutes prior to baking. You can even refrigerate overnight for a quick breakfast in the morning.

After that, bake the scones until golden brown.

Video Tutorial

If you’re interested, I have a 5 minute video demonstrating the scone recipe. I’m making blueberry scones in this video, but the base recipe and process is exactly the same.

Strawberry scones on baking sheet

Strawberry scones with lemon icing

Enjoy the scones warm right out of the oven, but to elevate them even more– drizzle with lemon icing. (One should never turn down an excuse for icing!!) You need fresh lemon juice, a splash of heavy cream, and confectioners’ sugar. The lemon icing seeps down into the cracks and crevices and will eventually “set” on the scones, so stacking and storing is a breeze.

Strawberry scones

I’m confident you’ll be a scone enthusiast after this one.

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Strawberry lemon poppy seed scones

Strawberry Lemon Poppy Seed Scones

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 large scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These strawberry scones are bursting with juicy strawberries, delicious lemon zing, and poppy seeds. They’re buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.


Ingredients

  • 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
  • 1/2 cup (100g) granulated sugar
  • 1 Tablespoon fresh lemon zest (about 1 lemon)
  • 2 and 1/2 teaspoons baking powder
  • 2 teaspoons poppy seeds
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
  • 1 large egg
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 heaping cup (170g) fresh or frozen chopped strawberries (do not thaw)
  • for topping: coarse sugar

Lemon Icing

  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons fresh lemon juice (about 1 lemon)
  • 1 Tablespoon (15ml) heavy cream or milk

Instructions

  1. Whisk flour, sugar, lemon zest, baking powder, poppy seeds, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
  2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the strawberries, then mix together until everything appears moistened.
  3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
  4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
  5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
  6. Meanwhile, preheat oven to 400°F (204°C).
  7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
  8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes as you prepare the icing.
  9. Make the icing: Whisk the icing ingredients together. Drizzle over warm scones.
  10. Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

Notes

  1. Special Tools: Glass Mixing Bowls, Box Grater, Pastry Cutter, Baking Sheet, Silpat Baking Mat, Pastry Brush, Citrus Zester
  2. Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
  3. Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes. When ready to serve, top with lemon icing.
  4. Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
  5. Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.

Keywords: scones, strawberry scones

If you're looking for the perfect scone, this is it! We LOVE this recipe for Strawberry Lemon Poppy Seed Scones!

175 Comments

  1. You are so right about scones – too often they are so dry or un-exciting. It looks like you really perfected them though – these look amazing! And I love the flavors you used. So fresh and summery!

  2. You seriously made some of the most gorgeous scones I have ever seen girl! These are perfection!

  3. The only thing worse than wasting ingredients is having your heart set on a recipe and finding out you don’t have the ingredients. You nailed these though! Must’ve been the vodka 😉 Just kidding, its the fact that you are Sally and you always make amazing stuff, even if it takes an extra try. I think these are perfection in a recipe – strawberries, lemons, AND poppyseeds. Day=made.

  4. I definitely agree with what you said about scones. I’ve had maybe one or two really good ones. The rest were super dry and not very flavorful. These, however, look absolutely delicious! Love all the colors in them, the poppy seeds, strawberries (of course), and that lemon glaze sounds perfect to go on top! If I ever make scones, I will definitely try your method. 🙂

    1. Thanks Beth! And yes, I have never been a fan until recently. Dry, bland scones you are used to are nothing at all like these. Hope you try them!

  5. Sally! I was just saying last night, “I need a recipe to use ALL these strawberries I have!” This could not have come at a better time. Now I just need to find the time to make them 🙂 I can’t wait to try. Be on the lookout for an Instagram pic in the near future.

  6. I am woozy….

    Made your Candy Bar Blondies yesterday – told my husband he HAD to take them to work today. He forgot. Darn…. 😉

  7. These look fantastic! I love the strawberry addition to lemon poppyseed. I’m working on creating my own scones recipe- so I’ll definitely be trying the frozen butter trick!

  8. Saw this recipe in my inbox this morning and knew i had to make them! However I have severe milk allergy and so instead of using heavy cream ( knowing full well you said not to use alternatives) I used coconut milk. We will see how they turn out! They are in the oven as we speak 🙂 I also used my vegan butter in place of the butter. I will let you know how these turn out!!

    1. Also I used coconut milk from a can! I feel there is a difference between the canned milk and the boxed milk. might just be me though 🙂

    2. THE COCONUT MILK WAS A SUCCESS!! These were by far the moistest scones I have ever made! Thanks for the recipe. I have been dieing for scones lately but never could find a decent recipe. Now I have a favorite. I actually ended up making two batches. One with blueberries and the other with raspberries. I didn’t have any strawberries on hand!!

      1. How perfect, Stephanie. So happy you’re enjoying them! I agree – very, very moist. Love the addition of blueberries.

  9. These look absolutely fabulous and I’m drooling over the combination of flavors. Beautiful!!
    I can relate to the scone-baking fails!! Swear, I always have to do about 3 batches before I get it right.
    Umm, for me, you can double up on that vodka-OJ, please!

  10. Yum, I love scones, especially when they are filled with lemon and fruit.

    My daughter, the other half of Veganosity, makes outrageously good vegan lemon-blueberry scones. They’re perfect for afternoon tea, although vodka and orange juice sounds pretty good too!

  11. I love the little fun baking tip about freezing the butter!! I never thought to do that in order to get the scones to have more of a fluffy texture. Genius! And I don’t like when any of my baked goods are dripping in glaze. Frosting, yes. Glaze, nah. I’d rather just have a *touch* of sweetness!

  12. What a weird coincidence that you happened to post these today — just this past weekend I was thinking about how people combine berries and lemon in baked goods, particularly how everyone always does blueberry + lemon. I love that combo, but I was thinking, “Why is it always blueberries? Why doesn’t anyone ever do strawberries + lemon?” Way to read my mind! These look delicious 🙂

  13. These look absolutely divine! I always shy away from scones since they do tend to be too dry for my liking (although I do love Panera’s cinnamon chip scone). I can’t wait to try this out!

    I also made your blueberry muffins and they were amazing! I gave some to my mom and now she compares all muffins to those. She’s like..yours were better. I really do love all your recipes!

    1. Love those muffins! And I too have never been a fan of scones – too dry. You must try these – they’re incredibly moist and tender inside.

  14. Believe it or not I’ve never made scones! Every time someone posts them I realize I really need to make some ASAP. Loving the strawberries in these and that glaze looks heavenly!

  15. So I’m an avid baker and have done a ton of your recipes with great success. Made these scones today (I’m a scone baking virgin) and my batter was not wet at ALL. I double checked over everything to see if I missed a wet ingredient, which I didn’t so I really don’t understand how it was so dry. I actually had to add some extra cream to it to even be able to form it into a ball…..what did I do wrong? Perhaps you can figure it out! None the less I still tossed them in the oven and made the glaze and they came out fairly yummy haha, my fiancee still enjoyed them!

    1. I’m surprised. With only 2 cups of flour and all the egg, cream, butter – I’m unsure how the dough is dry. I would be sure to weigh your flour next time to be sure, or slightly reduce. Happy they were enjoyed!

  16. Ooh I want to make these! Yum!

    PS: I made your soft pretzels (from the cookbook) yesterday and they are amazing!

  17. I LOVE scones and can’t wait to try these…great combination! When I make scones…I use a 2 tbls cookie scoop….they don’t look the same…but are just as wonderful and make quite a lot!! I also freeze mine unbaked…I would imagine I could do the same with these….what do you think.?

  18. This flavor combination sounds delicious, Sally! That glaze and those poppy seeds put these over the top!

  19. You are so right Sally! I have tried making scones only once and they were dry and bland and overall not tasty!! Kudos to you that you tried thrice for the perfect recipe!! Will try these soon!

  20. I absolutely agree about scones! They’re way too dry and tasteless! But with your recipe I’m sure it will taste better than Panera!

  21. This recipe sounds amazing and I love the emphasis on moist. Whenever I hear the word scone, I tend to think of dry and a mess of crumbs. Thank you for revamping them for the better.

  22. These scones are so bright and pretty and they look crazy good! These scones don’t look dry at all. WIN!

  23. Lovely scones, Sally! I love lemons, almost used up my 35lbs of lemons last couple of weeks. I have a few left, will try these scones. 🙂

  24. As a scone (it rhymes with bone, not gone) maker for at least 35 years, and being resident in Devon – UK capital of cream teas – I can advise you that the way to avoid dry scones is to pile clotted cream on top until it looks like Mount Everest. Trust me. 😉

  25. Third time is definitely the charm then! These scones are gorgeous and I am always up for the strawberry lemon flavor combo. What a perfect snack to enjoy with tea of just after lunch! 😀

  26. I loooove scones and am always looking for new versions to try – definitely including these beauties!

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