The combo of lemon and poppy seed is such a classic and delicious flavor – one that I don’t bake with often enough! When I saw this recipe, I knew it’d be a definite keeper! They’re best while still warm and can be spread with a little butter or lemon curd, or maybe next time, I’ll make a lemony glaze to drizzle on top – yum!
These scones are so easy to make and are a perfect breakfast food that could be made ahead for a group or quickly tossed together for a last minute breakfast treat. Enjoy!
Lemon Poppy Seed Scones
1 3/4 cups all-purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/3 cup butter, cold and cut into small pieces
1 lemon, zested
1 Tbsp poppy seed
1 large egg
1/4 cup milk
Yield: 8 scones
Preheat oven to 400 degrees F. Mix the flour, sugar, baking powder, and salt in a mixing bowl. Add the butter to the dry ingredients and mix until butter is evenly distributed.
Stir in the lemon zest, poppy seed, egg, and milk until just mixed and a dough forms. If the dough is dry, add a little more milk until soft.
Sprinkle a clean surface with flour and place the dough on it. Gently roll or pat the dough into a 9 inch flat circle and cut into 8 triangles. Carefully transfer the triangles into a scone pan or onto a lined baking sheet.
Bake the scones for 15-16 minutes or until golden brown. Let them stand for 5 minutes and transfer to a cooling rack to cool completely. Serve while warm and enjoy!
Source: Slightly adapted from Betty Crocker’s Entertaining Basics