I love scones. I like almost any flavor scone. And these Lemon Poppy Seed Scones do not disappoint. I used to buy my scones but when I discovered how easy they are to make, I stopped buying them and just make them myself.
Scones typically don’t use yeast, so you don’t need to worry about proofing the dough. One of the very first scones recipes I made was my Blueberry Scones. Scones originated in the UK but they sure didn’t take long to make it to America.
It doesn’t mean they don’t exist; I just haven’t seen any. Heck, I’m not even sure if I would try a savory scone. Well, maybe I would since I will try anything once. UPDATE: Never say never! Check out my Bacon Cheddar Scone recipe. Super yummy!
If you are looking for something lemony that is a little easier to make, you should check out my Easy Lemon Muffins. And if you are a Pumpkin lover, you must try my Pumpkin Ginger Scones. Out of this world! If scones aren’t your thing to have with your coffee, then try Jeff’s Cinnamon Buns.
Gather your Ingredients
You will need the following ingredients to make this Lemon Poppy Seed Scone recipe (see recipe card for quantities): All Purpose Flour, Baking Powder, Salt, White Sugar, Poppy Seeds, Unsalted Butter, Lemon Juice, Milk and Coarse Sugar.
How to Make Lemon Poppy Seed Scones
- Preheat the oven to 425°F. Line baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine flour, baking powder, salt, sugar and poppy seeds. Zest one lemon and add zest to flour mixture. Add butter and cut in until the mixture resembles fine crumbs.
- In a separate bowl, combine lemon juice and milk. Stir lemon/milk mixture into flour mixture until dough leaves sides of the bowl and forms a ball. Turn dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times.
- Form a 9-inch circle with the dough. Sprinkle with sugar. Cut into eight wedges and place on a cookie sheet.
- Bake for 12 to 15 minutes or until golden brown. Watch carefully so they don’t burn. Remove immediately from the baking sheet and place on a cooling rack.
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Printable Recipe Card
Lemon Poppy Seed Scones
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Ingredients
- 2 Cups All Purpose Flour
- 3 Tsp Baking Powder
- ½ Tsp Salt
- ¼ Cup White Sugar
- 1 Tbsp Poppy Seeds
- ⅓ Cup Unsalted Butter
- 2 Tbsp Fresh Lemon Juice, + Zest
- ¾ Cup Milk
- Coarse Sugar , for dusting
Instructions
- Preheat oven to 425°F. Line baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine flour, baking powder, salt, sugar and poppy seeds. Zest one lemon and add zest to flour mixture. Add butter and cut in until mixture resembles fine crumbs.
- In a separate bowl, combine lemon juice and milk. Stir lemon/milk mixture into flour mixture until dough leaves sides of bowl and forms a ball. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times.
- Form a 9 inch circle with the dough. Sprinkle with sugar. Cut into eight wedges and place on cookie sheet.
- Bake for 12 to 15 minutes or until golden brown. Watch carefully so they don’t burn. Remove immediately from baking sheet and place on cooling rack.
I love this recipe. I have made this recipe many times and it has always turned out perfectly. Family and friends just love these scones.