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Poppy Seed Lemon Scones

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 scones

Ingredients

  • LEMON CURD:
  • 2 large eggs
  • 1 cup sugar
  • 6 tablespoons butter, melted
  • 1/4 cup lemon juice
  • 2 tablespoons grated lemon zest
  • SCONES:
  • 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 whole milk
  • 2 tablespoons lemon juice
  • Additional sugar

Directions

  • In a heavy saucepan or top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and zest. 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).
  • 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).
  • 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.
  • Bake at 425° for 12-15 minutes or until lightly browned. Remove from pan to wire rack. Serve warm with the lemon curd.
Nutrition Facts
1 each: 419 calories, 19g fat (11g saturated fat), 100mg cholesterol, 444mg sodium, 58g carbohydrate (32g sugars, 1g fiber), 6g protein.
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Reviews

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Average Rating:
  • Maria Wendy
    Jul 23, 2020

    Muy buena receta. Soy intolerante a la lactosa, así es que, uso leche de almendras y la mantequilla la sustituyo por Ghee, hecho en casa (2 kilos de mantequilla puesta en slow cooker y 8 horas en baja). Fantástico, estos Scones

  • Megan
    Jun 16, 2020

    These are DELICIOUS! I was a little skeptical because it was my first time baking scones, but they turned out really good! The curd is SUPER good and the scones aren't too dry. We had them with tea and it made for a very special treat and I bake a LOT and my mom said they might be one of her favorite things I've made (the utmost compliment in a family that bakes a lot)!!! I baked them using the convection oven setting at 400 degrees for about 14 minutes. Other than that, I followed the recipe nearly exactly and they turned out perfectly! Definitely will be making these again! Thanks for the great recipe!

  • jeanemed
    Jun 16, 2016

    These are wonderful. I've been making them since the recipe was first published. They always turn out. They are quite large so I have occasionally made two circles and cut them into 16 triangles. This is my favorite lemon curd recipe.

  • billyjrplayer2
    Dec 5, 2012

    No comment left

  • dozer77
    Sep 11, 2012

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

  • chilipower
    Jul 20, 2011

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

  • Secretarial_Sue
    Feb 25, 2011

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

  • kayakbabe1
    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.

  • rdouma
    Mar 25, 2009

    Yum!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!

  • lunchbox
    Jan 8, 2009

    Excellent.