Brighten up your morning with these lively homemade lemon poppy seed scones that are both easy to make and come together quickly using a food processor. They come out perfectly crumbly and tender with a great lemon-y flavor – perfect for a lazy weekend morning or a special occasion brunch!
Lemon Poppy Seed Scones
(Adapted from Food.com)
3 cups All-Purpose Flour
1/2 cup Sugar
3 tablespoons Poppy Seeds
1 tablespoon Baking Powder
2 tablespoon grated lemon rind
10 tablespoons cold Butter, grated or cut into small pieces
1 large Egg
2 tablespoons fresh Lemon Juice
1/3 cup Milk ( I use skim)
1 tablespoon Sugar
Directions: Mix flour, 1/2 cup sugar, poppy seeds, baking powder, and lemon peel in a food processor. Cut in butter using brief on/off turns. In a small bowl, whisk together egg and lemon juice. Add to flour mixture using brief on/off turns until moist clumps form. Add 1/3 cup milk and process again briefly using on/off turns until dough forms. If you have a scone pan like mine, press mixture evenly into the greased pan. If not, just flour your hands and create a dough ball on cutting board. Flatten to about 8 inches round, and cut into 8 wedges. Transfer wedges to a baking sheet and brush with milk. Sprinkle with an extra tablespoon of sugar. Bake at 375 degrees for about 25 minutes, until scones are golden. Let cool and serve. Leftovers can be stored in an airtight container.
Note: I decreased sugar by half from original recipe because I like less sweet scones so use your judgment. Also, these scones can most certainly be made by hand or by using a stand mixture if you don’t have a food processor. The key is to not overwork the dough to keep them fluffy.