Rustic Lemon Poppy Seed Scones
photo by A Messy Cook
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
6 scones
ingredients
- 2 cups all-purpose flour
- 1⁄4 cup granulated sugar
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup margarine
- 1 egg
- 2⁄3 cup milk
- 1 tablespoon poppy seed
- 1 tablespoon lemon zest
- milk (for brushing tops)
- confectioners' sugar (for sprinkling on tops)
directions
- Preheat oven to 425°F.
- Combine flour, sugar, baking powder, and salt in a large bowl.
- Cut in margarine until the mixture is crumbly (consistency will be coarse).
- Stir in poppy seeds and lemon zest.
- Make a well in the center of the ingredients.
- Beat egg in a small bowl until frothy; stir in the milk.
- Pour egg mixture into the well you made in the flour mixture, and stir with a fork to form a soft dough.
- Do not overmix.
- Turn dough out onto a floured surface and knead 8-10 times; divide dough into 6 equal portions, and form into slightly flattened balls.
- Place balls 1-2" apart on a greased baking sheet.
- Brush the tops with milk and sprinkle with some confectioners sugar.
- Bake at 425°F for 15 minutes, or until well risen and both tops and bottoms are slightly browned.
- Serve with butter, clotted cream, jam, or marmalade, if you desire.
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Reviews
-
These were great. Not too sweet, and very light and crumbly. I added some lemon juice to the batter for extra lemon flavor, and instead of brushing the tops with milk, I made a glaze out of powdered sugar and lemon juice. I had to bake for slightly longer- about 20 mins- until the tops got a little brown. They were so quick to make and gave such a good result. I will certainly make these again.
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These were pronounced "very good" by several at the table, and I also thought the flavor and texture were excellent. I like a stronger lemon flavor, however, so I plan to add some lemon extract next time. I used half whole wheat flour (had to add more flour than called for because the dough was a bit too sticky) and sucanat instead of white sugar, and I made the traditional triangular scones instead of round. The scones baked for 18 minutes before they were done: nice golden color! Thanks for a good recipe which I will certainly make again. EDIT: I made these again tonight, and adding 1 teaspoon of lemon extract pushed these up into five-star territory. I also used three-quarters whole wheat flour tonight and omitted the milk and sugar on top...and I made "drop" scones instead of fussing with triangles. :-) We enjoyed these even more than last time, and they are definitely a permanent part of my baking repertoire.
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Tweaks
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These were pronounced "very good" by several at the table, and I also thought the flavor and texture were excellent. I like a stronger lemon flavor, however, so I plan to add some lemon extract next time. I used half whole wheat flour (had to add more flour than called for because the dough was a bit too sticky) and sucanat instead of white sugar, and I made the traditional triangular scones instead of round. The scones baked for 18 minutes before they were done: nice golden color! Thanks for a good recipe which I will certainly make again. EDIT: I made these again tonight, and adding 1 teaspoon of lemon extract pushed these up into five-star territory. I also used three-quarters whole wheat flour tonight and omitted the milk and sugar on top...and I made "drop" scones instead of fussing with triangles. :-) We enjoyed these even more than last time, and they are definitely a permanent part of my baking repertoire.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
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