Lemon Poppyseed Scones

Lemon Poppyseed Scones

Over on Instagram, I asked for your help deciding on my next scone recipe, and here you have it! Lemon Poppyseed Scones in all their gloriousness, and seriously, they’re glorious.

Made with Vanilla protein powder from Nuzest (code: thekellykathleen if ya wanna save a few bucks), sweet maple syrup, and tangy lemon juice, they’re the perfect level of sweetness without being too overpowering or having that weird fake lemon flavor. Ya know what I’m talking about? Even better, they’re super easy to make, because ain’t nobody got time to be spending all day in the kitchen, am I right?

Lemon Poppyseed Scones Pin

All you have to do is mix all the ingredients (except the butter) in a bowl. Once combined, add your butter, and cube it with a fork until it resembles coarse chunks.

Next, pop your bowl in the freezer, and let your oven preheat. In the meantime, line a baking sheet with parchment paper and sip on some coffee or take a few deep breaths. Once the oven has reached baking temperature, place the chilled dough on your baking sheet.

Use your wet hands to pat the dough into a circle that is 1 to 1 1/2 inches thick. Then, cut the circle into 4-6 triangles, and bake them for 12-14 minutes before letting them cool completely.

While your scones are cooling, whisk the ingredients for your glaze together, and dunk or spoon it over your scones. Let them sit on a cooling rack to harden, and enjoy!

Dying to tell everyone you made this recipe and loved it?? Don’t forget to share a picture and tag @thekellykathleen so that I can profess my love to you and re-share it for all to see!

Lemon Poppyseed Scones

Made with simple and ingredients and high in protein, these Lemon Poppyseed Scones are light and refreshing for the perfect breakfast or afternoon treat!

Course Breakfast, Dessert, Snack
Keyword 30 minutes or less, dairy free, High Protein, low sugar optional, vegan friendly
Prep Time 10 minutes
Cook Time 14 minutes


  • 1 1/2 cup oat flour
  • 1 1/2 servings Probiotic Vanilla Protein by Nuzest
  • 1/2 cup maple syrup
  • 1 1/2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp poppyseeds
  • 1/2 tsp almond extract
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/2 cup butter cubed


  • 1/2 cup powdered sugar + 1 tbsp df milk alternatively use lemon juice instead of the milk for a more lemon rich flavor
  • Or for a sugar-free option, use melted coconut butter


  1. In a large bowl, mix together all the ingredients except for the butter.
  2. Once combined, cut in the cubed butter with a fork until it resembles coarse chunks (should be slightly bigger than pea sized).
  3. Pop the bowl into your freezer and preheat your oven to 400 degrees.
  4. While the oven is preheating, line a baking sheet with parchment paper and do a few minutes of self-care.
  5. Once the oven has reached baking temperature, place the chilled dough on your baking sheet.
  6. Using your hands (wet them, it helps!) pat the dough out into a circle that’s 1 -1 1/2 inches thick.
  7. Cut the circle into 4 – 6 triangles and bake for 12-14 minutes.
  8. Let them completely cool before glazing!


  1. Whisk the ingredients for the glaze in a small bowl.
  2. Dunk or spoon the glaze over the scones.
  3. Let them sit on a cooling rack to harden

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