Lemon Poppy Seed Scones

Lemon Poppy Seed Scones

  • Prep Time: 15 mins
  • Total Time: 40 mins
  • Yield: 8scones

    • About This Recipe

    “This recipe came from a restaurant in New Milford, CT. So easy and delicious with the use of a food processor!”

    Ingredients

  • 3cupsall-purpose flour
  • 1cupsugar
  • 1tablespoonsugar
  • 3tablespoonspoppy seeds
  • 1tablespoonbaking powder
  • 2teaspoonsgrated lemons, rind of
  • 1teaspoonsalt
  • 10tablespoonschilled unsalted butter, cut into small pieces
  • 1largeegg
  • 2tablespoonsfresh lemon juice
  • 1/3 cupwhole milk

    • Directions

  • Preheat oven to 375F degrees.
  • Position rack in top third of oven.
  • Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in food processor.
  • Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
  • Whisk egg, and lemon juice in medium bowl to blend.
  • Add flour mixture.
  • Using on/off turns, process until moist clumps form.
  • Add 1/3 cup milk.
  • Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.
  • Using floured hands, gather dough into ball.
  • Flatten to 8″ round.
  • Cut round into 8 wedges.
  • Transfer scones to large baking sheet; brush with milk.
  • Sprinkle with remaining 1 tbs sugar.
  • Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes.
  • Transfer to rack and cool.
  • (Can be made one day ahead. Store airtight at room temperature).

    • Reviews

  • “This one rates 10*!!!I made these for breakfast this morning and WOWWEEEEEE!The texture is incredible and the flavor is almost unbearably good!As I sit here nibbling and waiting for the coffee to brew, it is all I can do to contain myself and not scarf the whole thing down!Thanks so much for this recipe, Bev…I have been making scones for years and they have NEVER come out like this :)P.S.Made them by hand instead of food processor, and also used salted butter and skim milk.”

  • “These scones were fabulous!They were not dry like a lot of scones tend to be, but they were tender.I made these for Thanksgiving breakfast, and made them the day before serving.They do keep well.I reheated them in the oven for about 10 minutes at low temperature.Thanks very much, Bev, for sharing these wonderful breakfast scones.”

  • “Very nice! You have done my family a service by posting this. I always thought scones were somewhat fragile and had to be done by hand, which knocks them off my list – I do all my mixing in the KitchenAid. Then I saw this … I had the courage to try it in the KitchenAid, and now I know that it can be done (I don’t own a food processor). Now, not only can I make this recipe again, as I really like the lemon, I can also try other scones. Thank you, Bev!”

  • “LOVE this recipe…served it to a group of really good cooks…they, too, loved it.I added more lemon zest, as well as more lemon juice but otherwise followed the directions.Nice to know you can use the food processor and still get tender scones.Thanks.”

  • “This recipe is really good! Scones turn out really delicious and I highly recommend it!”

  • “Excellent recipe! Made just as stated and did not have to add extra fluid. They were done after exactly 25 minutes and came out golden brown, smelling heavenly. I love the poppy seeds in the dough (mostly poppy seeds are just sprinkled on top of the baked goods),
    No problem to form the dough even if I made it by hand (my food processor was “busy” with other stuff).
    All in all, a great recipe which will be made many times.
    Thanks for posting.”

  • “Very good.Nice lemon-y flavor and I added extra poppy seeds.I had to bake them a little longer, since I used my scone pan and it was very full.”

  • “made these for a baby shower and everyone loved them thanks”

  • “These were absolutely delicious! I only put them in the oven for about 16 minutes and they still turned out fine.I also had to add milk and I topped them off with lemon glaze (3pts sugar 1pt lemon juice).”

  • “My experience with scones are the rock hard ones I always get when I purchase them.I made these as directed and they were very soft and good.I was very pleased with the results.I had to use 1/4 C additional milk to get the dough just right.I served these with Lemon Curd Recipe 37890 also found on this site.Thanks for sharing your recipe.I will make these again.”

  • “These were great!I ditched the poppy seeds, and added 5 tablespoons of thawed frozen blueberries, by folding them in gently after removing the dough from the food processor.Perhaps this addition is what made my dough ball seem huge, but I divided it into TWO balls, flattened, and cut each into 8 wedges, for a total of 16.They were perfect.I let my kiddos drizzle them with a simple lemon icing, and they were all gone in two days.Will make these again and again!”

  • “I made these scones almond poppy seed. I left out the lemon rind and juice and used 2 t. almond extract. These were really good and I found that you do need extra milk to make it come together. Thanks for a wonderful recipe!”

  • “very good.made in my kitchen aid stand mixer and couln’t have been easier.i glazed with a little powdered sugar, lemon juice, and a tiny milk.thanks for another good one bev!”

  • “This scone recipe is absolutely wonderful!I made these last week, and I’m going to try these again today and I can’t wait until they come out of the oven!”

  • “This is an amazing recipe!One of our family favorites now.I agree it would be good with a really light glaze.”

  • “very delicious! Thank you!”

  • “Will try with a lemon frosting next time. Using the food processor was an excellent idea.”

  • “Excellent recipe! I used to spend quite a bit of money on Whole Foods’ Two Bite Lemon Poppy Seed Scones — not anymore! These are better! The entire batch disappeared at breakfast!”

  • “Good!!”

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