These Meyer lemon poppyseed scones are like little rays of sunshine. I decided to make them this morning because I literally had nothing to eat for breakfast. I did have three Meyer lemons, half a container of buttermilk, flour, and poppyseeds, so these scones were born.

I love poppyseeds in (almost) everything. I’ve made poppyseed cake, muffins, and bagels, and now, I’ve made poppyseed scones. I don’t know why I’m so obsessed with them…I mean, they’re great but they’re not an ingredient superstar. I guess I just like the way they look, and the way they subtly improve a baked good. They’re definitely not as loud and upfront as a Meyer lemon, but they’re striking in their own way.

Okay before I wax poetic about poppyseeds, here are some recipe tips. The scones come together pretty easily. I made them while I was working from home this morning and it didn’t take more than a half hour.

I started to believe (erroneously) that making scones was easier in a stand mixer, but I’m taking that back now. I used very cold butter and a pastry cutter and the scones were the best they’ve ever been. They were light and fluffy with the perfect crumb. I’m no expert but I think this has to do with how the butter is incorporated. If you use a stand mixer the butter is flattened, and it gets warmer faster because a mixing attachment is literally beating it against metal. If you use a pastry cutter and firm pressure, you can make sure the butter is more evenly incorporated.

These are great with a nice hot cup of coffee, or with a lukewarm one (I like to make my coffee and drink it as I bake). I hope you enjoy them as much as I did.

Here’s a song to get you started on your Meyer lemon poppyseed scone journey.

Meyer Lemon Poppyseed Scones

Ingredients

for the scones:
250 g AP flour, plus more for work surface
100 g granulated sugar
1/2 tsp salt
2 1/2 tsp baking powder
zest of one Meyer lemon
1/2 cup unsalted butter, very cold
120 ml buttermilk, plus more for brushing scones
1 large egg
1 1/2 tsp pure vanilla extract
2 Tbsp poppyseeds

for the glaze:
120 g sifted confectioner’s sugar
juice of one Meyer lemon
1 Tbsp half and half
1 Tbsp poppyseeds

Directions

Whisk together the flour, sugar, salt, Meyer lemon zest, and baking powder in a large bowl. Cut the stick of butter into cubes and then use a pastry cutter or your hands to work it into the flour mixture. The result should be a grainy mixture with pieces the size of small peas.

In the bowl of a stand mixer, whisk together the buttermilk, egg, and vanilla. Add the flour mixture and the poppyseeds and mix until just combined. Turn the dough out onto a lightly floured surface and bring it into a ball. Flatten the ball into an eight-inch disk that’s about one inch thick. Cut the scones into eight pieces and place them on a baking sheet, using two if you don’t have enough room on one. Place the sheet with the scones in the freezer for 15 minutes.

While the scones are chilling, make the glaze. Whisk together the confectioner’s sugar, Meyer lemon juice, half and half, and poppyseeds in a medium bowl until smooth.

Preheat the oven to 400 degrees F. When the scones are done chilling, remove them from the oven and brush the tops with a little buttermilk. Bake for about 18 minutes, or until the edges are golden brown and the tops are lightly browned. Remove from the scones from the oven and let them cool for a few minutes before topping with the glaze. Enjoy!