lemon poppy seed scones

lemons and poppyseeds

a few weeks ago, my friend’s mom gave us a huge bag filled to the brim with meyer lemons. what a gift! ever since then, we’ve been making all sorts of delicious lemon-based recipes (i’ll post more soon!).

flourbrown sugarcutting in butterzest

one of our all-time favorite lemon-based breakfasts is lemon poppy seed scones, and we tried out several different recipes before landing on this one.

eggs and poppy seeds

this recipe yields light, flaky scones with just enough butter to toe the line of breakfast decadence, and a bright lemon flavor. they’re not terribly sweet, which suits my taste buds perfectly, and have an extremely satisfying poppy seed crunch.

kneadingcutting the sconescutting the scones 2brushing the top

when you add up the amazing flavor plus the speed with which they come together, these lemon poppy seed scones are one of the best brunch recipes i have in my repertoire – and now they can be a staple in your brunches as well!

out of the oven

one year ago: butternut squash and sage risotto

ready to eat

lemon poppyseed scones

yields 8 scones
slightly adapted from eating outloud

  • 2c flour (i used 1c all purpose and 1c whole wheat pastry flour)
  • 1/3c brown sugar
  • 2t baking powder
  • 1/8t salt
  • 1/3c butter
  • 1 egg
  • 1t vanilla
  • 1/2c (soy) milk
  • 2T lemon zest
  • 1T lemon juice
  • 1T poppy seeds
  • 1 egg (for egg wash)
  • 1T soy milk (for egg wash)
  1. preheat the oven to 375º
  2. measure flour(s), brown sugar, baking powder, and salt into a large mixing bowl and stir to incorporate
  3. cut in the butter into the flour mixture until the pieces are a bit smaller than pea-sized
  4. in a separate bowl, whisk the egg with vanilla, soy milk, lemon zest, lemon juice, and poppy seeds (make sure you zest the lemons before juicing them!)
  5. stir the egg mixture into the flour mixture until just barely combined, then dump out onto a floured surface and knead until it comes together, ensuring it’s not sticky but also not dry
  6. press the dough into a 1″ thick rectangle and cut in half vertically, then horizontally (yielding four large rectangles)
  7. then, cut each rectangle in half diagonally, yielding eight triangle shaped scones
  8. put the scones onto a greased cookie sheet, and whisk together the egg and soy milk to create an egg wash for the top
  9. brush the top of the scones as well as the sides with the egg wash, and reserve extra for scrambled eggs if so desired (i hate dumping good food down the drain!)
  10. bake for 15 minutes, or until just starting to brown

3 thoughts on “lemon poppy seed scones”

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