Mini Lemon Poppy Seed Scones: These delicious mini treats pair perfectly with your morning coffee or afternoon tea. These delicate pastries are bursting with tangy lemon flavor and studded with crunchy poppy seeds, making them the perfect balance of sweet and tart. In this post, I will share all my tips and tricks about creating the perfect scone.

These wonderfully flavored mini scones will set any breakfast brunch apart from all the others. What better way to greet your guests in the morning than with a basket full of Mini Lemon Poppy Seed Scones? They will think they checked into a bed and breakfast!

How to Make Mini Lemon Poppy Seed Scones

I love that these scones are not as big as your typical bakery scone. That allows me to have two! Add a variety of mini scones to your breakfast basket. Orange scones are a great addition. Click here for the recipe—->>>>ORANGE SCONES. Scroll down for more scone recipes or enter scones into the search box at the top right of the page.

LEMON SCONE INGREDIENTS LIST-full printable recipe below in recipe card

POPPY SEED SCONES

¼ cup granulated sugar
zest from one large lemon
3 cups all-purpose flour +¼ cup, divided
¾ teaspoon salt
1 tablespoon poppy seeds
1 tablespoon baking powder
4 ounces cream cheese, cold
6 tablespoons unsalted butter, cold
2 large eggs
2/3 cup milk
2 teaspoons vanilla extract
1 teaspoon lemon extract

LEMON GLAZE

2 cups confectioners’ sugar
4 tablespoons lemon juice
1 teaspoon lemon extract
lemon zest of one large lemon

LEMON POPPY SEED SCONES INSTRUCTIONS

Preheat oven to 400°. Line a cookie sheet with parchment paper.
In a small bowl, add the sugar and lemon zest. Rub together with your fingers until fragrant. Set aside.
In a large mixing bowl, add 3 cups of flour, salt, poppy seeds, and baking powder.
Whisk together.
To the flour mixture, add the cold cream cheese and cold butter. Using your fingers, break down the cream cheese and butter into small pieces and incorporate into the flour mixture.
To the cream cheese mixture, add the lemon sugar, eggs, milk, vanilla, and lemon extracts.
Stir together with a large spoon. Dump the mixture onto a lightly floured surface.
Sprinkle ¼ cup flour over the scone dough. Incorporate flour into the dough.
Divide dough into three equal pieces (11.3 ounces each).
Form one portion of the dough into a 5-inch disk. Cut in half, and set one half aside. Cut the remaining half in half again. Cut each remaining piece (there should be two pieces) in half. Repeat with the set-aside piece. Each disk should have 8 mini scones.
Repeat with the remaining 2 disks.
As the dough is cut place it on the prepared baking sheet.
Bake 12 – 15 minutes (NOTE: I baked my scones in a convection oven and only baked them for 12 minutes). When finished baking, slide the scones still on the parchment paper onto the kitchen counter to completely cool before adding the glaze. This recipe makes 24 mini scones.

LEMON GLAZE

In a medium bowl, add the sugar, lemon juice, lemon extract, and lemon zest. Whisk until smooth.

THE SECRET TO A SCONE WITH TENDER FLAKY LAYERS

Many bakers believe that making scone dough with cold ingredients is the key to a light, flaky moist scone. While I do believe using cold ingredients is a key factor I also believe adding cream cheese helps drive the scone recipe above and beyond a traditional scone recipe. Below is a list for making good scones.

USE COLD INGREDIENTS (butter, cream cheese, eggs, and milk.
DON’T OVER MIX-only mix until the dough just comes together.
ADDING CREAM CHEESE- aids in texture and moisture.

How to Make Lemon Sugar

It’s the little things that can take a recipe beyond its potential. In this case, it’s lemon sugar.
FOR LONG TERM: To a medium bowl, add the sugar and the zest of one lemon. Using your fingers rub the sugar and lemon zest together until fragrant. Store in an airtight container (mason jar). Use in hot tea, iced tea, or baked goods.
FOR THIS RECIPE: Add the zest from one lemon to a ¼ cup of granulated sugar. Rub together with your fingers until fragrant. TIP: This technique will also work with any vanilla.

How to Freeze Scones

FREEZE SCONES: If frozen, scones can be made weeks in advance! Once the dough is made and cut into triangle forms, place the triangles on a cookie sheet lined with parchment paper. Place the cookie sheet into the freezer until the scones are frozen. Drop frozen scones into a freezer-safe zip-top bag and then back into the freezer. When ready to bake, place frozen scones on a cookie sheet lined with parchment paper and bake (time may vary when baking frozen scones versus fresh scones).

How to Make Regular-Size Lemon Scones

The size of a traditional scone is about 6-7 inches long. To transform this recipe into larger scones, divide the dough into two equal portions, pat into TWO 6-inch disks, and cut into a total of 16 scones (8 per disk)

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In conclusion, mini lemon poppy seed scones are a delicious and versatile treat that can be enjoyed for breakfast, brunch, or as a snack any time of day. From their delicate texture and burst of citrus flavor to their ease of preparation and endless possibilities for customization, these scones truly have it all. So whether you’re a seasoned baker or just starting, don’t be afraid to experiment and make these scones your own. Grab your apron and mixing bowl, and let’s get baking! 💗Sheryl

Mini Lemon Poppy Seed Scones

Yield: Makes 24 Mini Scones

Ingredients

For the Scones

¼ cup granulated sugar
zest from one large lemon
3 cups all-purpose flour +¼ cup, divided
¾ teaspoon salt
1 tablespoon poppy seeds
1 tablespoon baking powder
4 ounces cream cheese, cold
6 tablespoons unsalted butter, cold
2 large eggs
2/3 cup milk
2 teaspoons vanilla extract
1 teaspoon lemon extract

For the Lemon Glaze

2 cups confectioners' sugar
4 tablespoons lemon juice
1 teaspoon lemon extract
lemon zest of one large lemon

Instructions

For the Scones:

Preheat oven to 400°. Line a cookie sheet with parchment paper.
In a small bowl, add the sugar and lemon zest. Rub together with your fingers until fragrant. Set aside.
In a large mixing bowl, add 3 cups of flour, salt, poppy seeds, and baking powder.
Whisk together.
To the flour mixture, add the cold cream cheese and cold butter. Using your fingers, break down the cream cheese and butter into small pieces and incorporate into the flour mixture.
To the cream cheese mixture, add the lemon sugar, eggs, milk, vanilla, and lemon extracts.
Stir together with a large spoon. Dump the mixture onto a lightly floured surface.
Sprinkle ¼ cup flour over the scone dough. Incorporate flour into the dough.
Divide dough into three equal pieces (11.3 ounces each).
Form one portion of the dough into a 5-inch disk. Cut in half, and set one half aside. Cut the remaining half in half again. Cut each remaining piece (there should be two pieces) in half. Repeat with the set-aside piece. Each disk should have 8 mini scones.
Repeat with the remaining 2 disks.
As the dough is cut place it on the prepared baking sheet.
Bake 12 - 15 minutes (NOTE: I baked my scones in a convection oven and only baked them for 12 minutes). When finished baking, slide the scones still on the parchment paper onto the kitchen counter to completely cool before adding the glaze. This recipe makes 24 mini scones.

For the Lemon Glaze:

In a medium bowl, add the sugar, lemon juice, lemon extract, and lemon zest. Whisk until smooth.

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Bringing the simplicity of entertaining into your life

Mini Lemon Poppy Seed Scones