Lemon Poppy Seed Scones

yield: 8 SERVINGS

cook time: 30 MINUTES

total time: 30 MINUTES

Make fluffy lemon poppy seed scones for a delicious breakfast or dessert pastry.


  • 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 egg
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sugar
  • 1/3 cup milk ( I use skim)

for the glaze:

  • 1 tablespoon sugar
  • 1/3 cup milk ( I use skim)



Preheat the oven to 375 degrees. Grease scone pan.


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.

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