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 |

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.

More Scone Recipes

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


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.


  • 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
  • 1/2 cup (100ggranulated 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


  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.


  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!


  1. Made these scones today, they turned out great! Left the poppy seeds out because I didn’t have any. Didn’t have lemons either so I left it out of the scone batter. Used half a lime and little more heavy cream for the icing. The scones turned out delicious, thank you for all the helpful tips and great recipes!

  2. Best scone recipe! Thank you for this. I have been changing the fruit and flavors and using this recipe as my base for all my scones.

  3. I have never made scones before and this seemed like a good place to start! I picked fresh strawberries from my garden and had these put together in under an hour before work. My co-workers raved about them. I bring in baked goods weekly and artisan bread 1-2 times a week, but this was voted the best thing I’ve ever made. I wasn’t sure about when to put the glaze on, but putting it while hot from the oven makes it harden up nicely with a thin layer. I used lemon extract for more lemon flavor and it came through very well. The frozen grated butter is key here, it incorporates very easily and gives the scones a nice oven spring. Very easy recipe that will get made again!

  4. I made these for a meal I was hosting, and not realizing how delicate scones are, I doubled the recipe. they came out the consistence of muffin tops, but they were delicious!

  5. Hi Sally,
    I was wondering if the scones will still hold their flavor and freshness if I ship them overseas. It takes about 4 days after baking and cooling to get to destination. I know its a long shot but I would love to share it with my fam.
    I loove your recipes! Thankyou for sharing them.

    1. Hi Areesha! Scones are not ideal for shipping for that period of time. They’re pretty moist and sitting in a dark enclosed box may lead to early mold or lack of freshness. I don’t recommend it.

  6. Made these for May’s Baking challenge this week! I did not have poppy seed, but the combination of strawberry and lemon is perfect anyway! Thank you for the recipe, will definitely try it again, as well as other flavors.

  7. Hi Sally! What are your thoughts on using buttermilk in place of cream? I have some on hand, and I noticed you mentioned it in another recipe.

  8. This is my go-to scone recipe, my absolute fav! Even makes bakery fresh scones taste boring and blah. I couldn’t, figure out why they didn’t rise for me today and turn out how they usually do.. As I was driving to drop them off for my hubby and his coworkers I realized I forgot the baking powder and salt! They still taste okay, but definitely don’t recommend forgetting the baking powder. Guess I need to make another batch.

  9. These came out epic! I used coconut cream instead of heavy cream… Just wow. How would you recommend storing these so they last for breakfast for 5-6 days. If you cover them, they tend to get mushy… Would rather not freeze, but that could be an option I suppose. Awesome recipe.

    1. I’m thrilled you enjoyed them so much, Beth! The longest they will stay fresh at room temperature is 2 days but you can keep them in the refrigerator for 5 days. You can warm them up in the microwave before eating and they should still be great!

    1. Hi Allie, thanks! I have little experience baking gluten free recipes. I have personally never tested the scones using gluten free flour, but let me know if you try it.

  10. This recipe is amazing! Quick, easy and most of all, delicious! If you are looking for a scone recipe, this one is definitely the one!!!!

  11. I have never made scones and these turned out really yummy! Thank you for the very easy recipe. My kids finished half of it right when it came out of the oven.

  12. Could I substitute half and half for the heavy cream or would homemade buttermilk (adding vinegar to milk/half and half) work better? Or do I need real heavy cream, I had some a day ago I just used it up 🙁

    1. Hi Josie! It’s best to use heavy cream. Anything lower in fat will cause the scones to over-spread a bit. (And the scones won’t taste as rich.) Keeping that in mind, you can definitely make the swap.

  13. My neighbors brought over your blueberry scones with toasted walnuts-sugar free. To. Die. For! Because of Covid-19, we are staying close to home, which means no Starbucks. These are better! I asked for the recipe and now that I have it, lemon poppy seed is in the oven-my first batch. I plan to surprise them with a mid morning snack. My husband is also working from home, and can’t wait for them to come out of the oven! Sounds win-win to me!!! Thank you!! PS-I used my food processor to grate the butter. Worked very well, and I did a second cube that is just waiting in the freezer for my next batch!!!

  14. Hi Sally. Would it change the taste much to leave out the poppyseeds? I forgot them at the store tonight.

  15. Hi Sally, made these wonderful scones. However, my mixture was very moist from the strawberries which made it harder to make into a dough. It wasn’t coming together after putting maybe a cup more of flour to make it less sticky but it wasn’t working. I tried to take some strawberries out and then make it into a dough but i gave up and just had to put it on the try sticky.
    Do you have any ideas as to how it can be less liquid and sticky.

    1. Hi Evie, this is a sticky dough regardless and the strawberries make it stickier. Floured hands, surface, and tools help! Reducing the cream to 1/3 cup will drastically help if you try them again though.

      1. I had the same issue! The dough was so sticky I couldn’t work with it, even after adding a bit of flour. I ended up plopping them onto the tray as balls. I think my fresh strawberries had too much moisture in them. I’ll try reducing the cream next time! The flavor of these are AMAZING, by the way.

  16. Hi! I’m hoping to make these scones today but I don’t have heavy cream. I did a little research and it says that milk and butter are a substitute for heavy cream. Is it true?

    1. Hi Ana, I haven’t made homemade heavy cream before but you can certainly try it using the method you found and use it in this recipe. Make sure it’s cold.

  17. I also came out with a very sticky dough. I didn’t have heavy cream and substituted it with coconut milk. I gave up on trying to make it more dough like after adding more than a cup of flour. I plopped it in the tray and It spread throughout the tray. Still yummy! But will do less liquids next time

  18. Just a note that all your scones freeze beautifully! I’ll pull one out, throw in toaster oven at 300 for 6-7 minutes. Comes out perfectly crunchy and warm!

  19. Hi Sally, can I use salted butter in these? And can I use brown sugar or raw cane sugar instead of white sugar?

    1. Hi Sherri-Ann, you can use salted butter in this recipe with no changes to the recipe. Brown sugar would be the best substitution.

  20. I was thinking about adding some rhubarb to the strawberries, do you think it would go well with the lemon poppy seed or should I leave those flavors out?

    1. Absolutely! You can substitute half of the strawberries for sliced rhubarb. No need to pre-cook it or anything.

  21. My husband and I had planned a big trip to London (from the US) to celebrate our 20th anniversary, but COVID had other plans and our trip was cancelled.
    One of the things we’d planned to do on the trip was have a proper English tea one afternoon. Since that wasn’t possible, I found your scones recipe and made them. I got out my grandmother’s China tea set and we each had a scone hot out of the oven. It was so delicious and I’m looking forward to eating the others over the course of the week.
    Thanks for making a bad situation much better with your recipe!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally