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Poppy Seed Lemon Scones Recipe

Poppy Seed Lemon Scones Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 each: 419 calories, 19g fat (11g saturated fat), 100mg cholesterol, 444mg sodium, 58g carbohydrate (32g sugars, 1g fiber), 6g protein.

Reviews for Poppy Seed Lemon Scones

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jeanemed User ID: 1512060 249476
Reviewed 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."

dozer77 User ID: 5241414 75215
Reviewed Sep. 11, 2012

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

chilipower User ID: 6100887 82294
Reviewed Jul. 20, 2011

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

Secretarial_Sue User ID: 4580227 50761
Reviewed Feb. 25, 2011

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

kayakbabe1 User ID: 1292154 26927
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."

rdouma User ID: 1370871 21744
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!"

lunchbox User ID: 3154101 82293
Reviewed Jan. 8, 2009


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