Lemon poppy seed scones

Once again we had a week of guests visiting. This time my sister and her family were here along with my dad and aunt. I needed lots of morning goodies for everyone. So of course I whipped up our favorite scones. This time along with some of our other favorites, I made lemon poppy seed as my niece and nephew love lemon muffins, so I thought they would love these! Boy did they! They were gobbled right up! I used my favorite base recipe and added in lemon zest and poppy seeds!


2½ cups all-purpose flour
½ cup sugar
1 tbsp. baking powder
½ tsp. salt
6 tbsp. cold unsalted butter, cut into small pieces
Zest of one large lemon
1 tbsp or more depending on preference of poppy seeds
1 large egg plus 1 large egg yolk
1 cup heavy cream
Additional sugar for sprinkling

Preheat the oven to 400F.  Line a baking sheet with parchment paper or a silicone baking mat
In a food processor, combine the  flour, ½ cup of sugar, baking powder, poppy seeds and salt.  Pulse briefly to blend.  Add in the cold butter pieces and pulse again briefly until the mixture resembles coarse meal and the butter pieces are no larger than peas.  Transfer to a medium mixing bowl.
In another small bowl or a liquid measuring cup, combine the lemon zest, egg, egg yolk and heavy cream; whisk to blend.  Add the liquid ingredients to the bowl with the dry ingredients and stir gently with a spatula or wooden spoon just until all the dry ingredients are moistened.  Gently stir them in.
Knead gently to be sure the dough is evenly mixed, being careful not to overwork the dough.
Place a 2½- or 3-inch round biscuit cutter on the lined baking sheet.  Scoop some of the dough inside the cutter and pat down gently to form a 1-inch thick round.  Repeat with the remaining dough, placing the rounds 2-3 inches apart on the baking sheet.  Sprinkle lightly with additional sugar.
(To freeze before baking, flash freeze at this point.  Place the baking sheet with the shaped scones into the freezer and chill until frozen.  Transfer to a freezer-safe plastic bag and store until ready to bake.)
Bake in the preheated oven until light golden brown, about 15-20 minutes. (If baking from the freezer, add approximately 5 minutes to the original baking time.)


3 Comments on “Lemon poppy seed scones”

  1. Laura says:

    I am loving all your scone recipes. So many inspiring flavor combinations!

  2. these sound FABULOUS! could i make them the night before i plan to serve them?

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