Poppy Seed Lemon Scones Recipe
Poppy Seed Lemon Scones Recipe photo by Taste of Home

Poppy Seed Lemon Scones Recipe

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You'll love the appealing look and delicate texture of these lightly sweet scones. For the best results, work quickly to mix and cut them. The less you handle the dough, the more tender the scones are. They're delightful served warm with homemade lemon curd for breakfast or with a salad for lunch. -Linda Murray, Allenstown, New Hampshire
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 8 servings


  • 2 eggs
  • 1 cup sugar
  • 6 tablespoons butter, melted
  • 1/4 cup lemon juice
  • 2 tablespoons grated lemon peel
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon salt
  • 1/3 cup cold butter
  • 3/4 cup milk
  • 2 tablespoons lemon juice
  • Additional sugar

Nutritional Facts

1 serving (1 each) equals 419 calories, 19 g fat (11 g saturated fat), 100 mg cholesterol, 444 mg sodium, 58 g carbohydrate, 1 g fiber, 6 g protein.


  1. In a heavy saucepan or top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and peel. Cook and stir over low heat or simmering water for 15 minutes or until mixture reaches 160° and is thickened. Cover and refrigerate until chilled (may be stored in the refrigerator for up to 1 week).
  2. For scones, combine the flour, sugar, poppy seeds, baking powder, baking soda and salt in a bowl. Cut in butter until mixture resembles fine crumbs. Combine milk and lemon juice; stir into crumb mixture just until blended (dough will be soft).
  3. Turn dough onto a floured surface; knead gently six times. Shape into a ball. Pat dough into an 8-in. circle; cut into eight wedges. Separate wedges and place 1 in. apart on a greased baking sheet. Sprinkle with additional sugar.
  4. Bake at 425° for 12-15 minutes or until lightly browned. Remove from pan to wire rack. Serve warm with the lemon curd. Yield: 8 scones.
Originally published as Poppy Seed Lemon Scones in Quick Cooking November/December 1999, p29

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Reviewed Sep. 11, 2012

"wonderful and moist.. I added lemon zest and crushed almonds.. these are indeed wonderful with lemon curd."

Reviewed Jul. 20, 2011

"Very tasty!...especially with the lemon curd."

Reviewed Feb. 25, 2011

"Absolutely loved this recipe, moist and great with the lemon curd. My family really took to this recipe."

Reviewed Sep. 8, 2010

"Great scone. Moist on the inside, crunchy on the out, although I would add more sugar, especially if not eating it with the curd."

Reviewed Mar. 25, 2009 Edited Mar. 29, 2009


These are delicious! I baked these last night to bring into work today. When I tried one last night I couldn't stop at just one! Good thing I made a double batch! The lemon Curd is what makes these scones, it adds a needed sweetness.
I was surprised at how easy this was to make. I will definitely make these again!"

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