Rustic Lemon Poppy Seed Scones

Total Time
Prep 10 mins
Cook 15 mins

Goes great with clotted cream.

Ingredients Nutrition


  1. Preheat oven to 425°F.
  2. Combine flour, sugar, baking powder, and salt in a large bowl.
  3. Cut in margarine until the mixture is crumbly (consistency will be coarse).
  4. Stir in poppy seeds and lemon zest.
  5. Make a well in the center of the ingredients.
  6. Beat egg in a small bowl until frothy; stir in the milk.
  7. Pour egg mixture into the well you made in the flour mixture, and stir with a fork to form a soft dough.
  8. Do not overmix.
  9. Turn dough out onto a floured surface and knead 8-10 times; divide dough into 6 equal portions, and form into slightly flattened balls.
  10. Place balls 1-2" apart on a greased baking sheet.
  11. Brush the tops with milk and sprinkle with some confectioners sugar.
  12. Bake at 425°F for 15 minutes, or until well risen and both tops and bottoms are slightly browned.
  13. Serve with butter, clotted cream, jam, or marmalade, if you desire.
Most Helpful

I used this recipe with fresh lomons off my tree. It was excellent, but it is only mildly lemony. I think using a tiny bit of lemon extract could be the key? I also varried it- I made cranberry walnut scones and they were to die for!

popekitty June 06, 2009

Loved the poppy seed! Not sooo lemon like, but a very good scone.

kelly in TO April 27, 2009

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.

Diesel01 February 21, 2009