Lemon Poppy Seed Scones

These scones are bursting with lemon!

Makes 8 scones


2 cups all-purpose flour

3 tablespoons granulated sugar

2 tablespoons poppy seeds

zest of 2 large lemons

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cold butter, cut into small pieces

1/2 cup milk or cream

1/4 cup fresh lemon juice

1 tablespoon fresh lemon juice

1/2 cup confectioners’ sugar

Preheat the oven to 400 degrees F.

In a large bowl, whisk together the flour, granulated sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt.

Using a food processor or a pastry cutter, cut in the butter until the mixture resembles a coarse crumble.

Stir in the milk and 1/4 cup lemon juice, stirring just until a dough forms.

There are 2 ways to do the next step:

1. Turn the dough onto a lightly floured work surface and form into an 8 inch round about 1 inch thick.

Cut into 8 wedges and place on a greased baking sheet. (Double Chocolate Scones)


2. Divide the dough among the 8 sections of a scone pan.

Bake until golden and a toothpick inserted into the center comes out clean, about 10-12 minutes.

Transfer the scones to a wire rack and let cool for 20 minutes.

Meanwhile, in a small bowl, beat together the 1 tablespoon lemon juice with the confectioners’ sugar until smooth.

Using a spoon, drizzle the glaze over the cooled scones.

Printable Version with Adobe

Printable Version with Microsoft Word


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