for breakfast – lemon-poppy seed scones

I love lemon-poppy seed anything, but scones are my favorites. I had a great recipe for them back in the day that disappeared in one of many moves, I’m sure, but I found this one on-line and I have to say it’s pretty good. I did make a simple glaze, which wasn’t part of the recipe, using a little lemon juice and powdered sugar. The glaze is totally optional and might actually be better using milk, rather than lemon juice…but I like things pretty lemony. Also, as you will see, the recipe intends you to use a food processor. I don’t currently own one, so I made them by hand and it worked just fine.


  • 3 c all purpose flour
  • 1 c plus 1 Tbsp sugar
  • 3 Tbsp poppy seeds
  • 1 Tbsp baking powder
  • 2 tsp grated lemon peel
  • 1 tsp salt
  • 10 Tbsp (1 1/4 sticks) chilled unsalted butter, cut into small pieces
  • 1 large egg
  • 2 Tbsp fresh lemon juice
  • 1/3 c (or more) whole milk


Preheat oven to 375°F. Position rack in top third of oven.
Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in 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 to 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 into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon 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 1 day ahead. Store airtight at room temperature.)

12 thoughts on “for breakfast – lemon-poppy seed scones

  1. These look so good- I am totally going to make them this weekend since Linc loves lemon and I love scones. Now I need to look through your archives and see what else you have been cookin’ up.

  2. oooh! This is lovely!You would like my friend’s blog- it is full of great GREAT recipes AND

  3. I didn’t post the points because these are not points friendly, as you will all know when I get weighed this week. Made according to the recipe, they are a whopping 10 points each! But so worth it. If you can’t live with the program, what’s the point, right? So I splurge on occasion.

  4. those look fabulous! how many points?!?! i need to learn how to bake. And cook. And just exist in the kitchen.

  5. Ok, feeling silly since this is the first time I have been to your blog and obviously you often post recipes- yeah for me! I will def. be trying the Vietnamese one and the granola bars. Both look great. Will definitely be back for another visit. TTFN

  6. Wow, I love the photos. You are so professional! Will have to try those scones. Thanks for posting a recipe.

  7. Kelly – I just need your help with that.Jen – I know most people love the almond stuff…but my mom didn’t and, well, we become our parents to some degree.Anne – They were.Rebekah – I love the fried ones, too. With maple frosting! Yummy!!!

  8. I’m glad your a scone baker, and not a scone fryer. I love lemon so much that I might have to try these.Also, thanks for all the salad recipes!

  9. those photos are fantastic. i agree- i love poppy seeds. not a huge fan of lemon, but poppy seeds and lemon go together quite well.

  10. you need to start a recipe scrapbook 🙂 these photos are too yummy not to be scrapped. hee hee!hope you had a good rest of the weekend!

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