Best Scones Recipes: Lemon Poppy Seed Scones
I love Lemon Poppy Seed Muffins. I mean I really, really love all things lemon poppy seed. Okay, I love muffins too. We aren’t really cereal eaters in our house. We love portable, handheld breakfast foods like homemade muffins and scones. But I hadn’t had anything other than the typical muffins. Although I make scones at least once a week, I don’t know why I never thought to try a version of our favorite muffins? Who can resist a lemon poppy seed scone? Definitely not me. I am so thrilled because now I can add this Lemon Poppy Seed Scones recipe to the list whenever I am looking for a bit of variety. I hate getting into a breakfast and baking rut!
Lemony and packed with poppy seeds, these Lemon Poppy Seed Scones are so amazing! These scones are excellent with a cup of hot coffee or tea, of course. Our boys love a tall glass of milk to go with them. I did substitute out the heavy cream for whole milk as that is what I happened to have on hand. Yes, they still turned out just lovely. Whenever I make a scone recipe, I typically make the whole thing using my pastry blender. It is so easy to chop up the cold butter that is always required while blending in the rest of the ingredients.
This is will surely become one of my go to scones recipes. It’s delicious and easy. Just be sure to use fresh poppy seeds as they do get bitter with age. These scones are now making it into our breakfast rotation. I love a bit of lemon to kick-start my taste buds! From Country Living.
Lemon Poppy Seed Scones Recipe
Best Scones Recipes: Lemon Poppyseed Scones
I used milk in place of the cream and 2 Tablespoons of Lemon Peel instead of zesting a lemon.
Notes
I subbed in Milk for the Heavy Cream with great results.
Ingredients
Scones
- 2 Cups Flour
- 3 Tablespoons Sugar
- 2 Tablespoons Poppy Seeds
- 2 large Lemons, Zested
- 1 Tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 Tablespoon Salt
- 1 Stick Cold Butter, Chunked
- 1/2 Cup Heavy Cream
- 1/4 Cup Lemon Juice
Glaze
- 1 Tablespoon Lemon Juice, for glaze
- 1/2 Cup Powdered Sugar
Instructions
- 400* Oven.
- In a large bowl, combine dry ingredients.
- Cut in butter.
- Pour in Heavy Cream (or Milk) and the 1/4 Cup Lemon Juice.
- Stir just until combined.
- I mix these up on a floured cutting board, shaping into an 8" circle. Using a pizza cutter, slice into 8 wedges and slightly separate them on a parchment lined sheet.
- Bake 12 -- 15 minutes or until light golden brown.
- Transfer to wire rack and let cool.
- Combine glaze ingredients and top on cooled scones.
Small Towns: Destinations, not Drive-Thrus! I’m Jessica Nunemaker and THIS is little Indiana!
