Best 6 Lemon Poppy Seed Scones Recipes

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Lemon Poppy Seed Scones: A Delightful Treat for Any Occasion

Indulge in the delectable flavors of Lemon Poppy Seed Scones, a classic bakery-style treat that combines zesty citrus notes with the delicate crunch of poppy seeds. These scones are not only a delight for your taste buds but also a feast for your eyes, with their golden-brown exterior and tender, crumbly interior. Perfect for breakfast, brunch, or afternoon tea, these scones are sure to impress with their delightful combination of flavors and textures. Discover the secrets to creating these delectable scones with our carefully curated collection of recipes. From classic lemon poppy seed scones to unique variations like blueberry lemon poppy seed scones and even gluten-free lemon poppy seed scones, we have a recipe for every palate and dietary preference.

Here are our top 6 tried and tested recipes!

LEMON POPPY SEED SCONES



Lemon Poppy Seed Scones image

This recipe came from a restaurant in New Milford, CT. So easy and delicious with the use of a food processor!

Provided by Bev I Am

Categories     Scones

Time 40m

Yield 8 scones

Number Of Ingredients 11

3 cups all-purpose flour
1 cup sugar
1 tablespoon sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
2 teaspoons grated lemons, rind of
1 teaspoon salt
10 tablespoons chilled unsalted butter, cut into small pieces
1 large egg
2 tablespoons fresh lemon juice
1/3 cup whole milk

Steps:

  • Preheat oven to 375F degrees.
  • Position rack in top third of oven.
  • Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in food processor.
  • Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
  • Whisk egg, and lemon juice in medium bowl to blend.
  • Add flour mixture.
  • Using on/off turns, process until moist clumps form.
  • Add 1/3 cup milk.
  • Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.
  • Using floured hands, gather dough into ball.
  • Flatten to 8" round.
  • Cut round into 8 wedges.
  • Transfer scones to large baking sheet; brush with milk.
  • Sprinkle with remaining 1 tbs sugar.
  • Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes.
  • Transfer to rack and cool.
  • (Can be made one day ahead. Store airtight at room temperature).

LEMON POPPY SEED SCONES



Lemon Poppy Seed Scones image

The method for making these scones is very simple but can be a little scary for a novice baker, since the dough starts off in such rough shape. If you're able to wrestle it all together on the table, verses mixing into a dough ball in the bowl, you'll be rewarded with a much tenderer scone. But even a slightly tough one, painted with a fruity fresh strawberry glaze, will be a winner at any special-occasion brunch or teatime.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 1h40m

Yield 8

Number Of Ingredients 10

2 ¾ cups self-rising flour
1 stick very cold unsalted butter, cut into cubes
2 tablespoons poppy seeds
½ cup white sugar
1 tablespoon lemon zest, or more to taste
1 large egg, beaten
2 tablespoons fresh lemon juice
⅓ cup whole milk, or more as needed
3 strawberries, or more to taste
1 cup powdered sugar, or more as needed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place self-rising flour in a large bowl. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add poppy seeds, sugar, and lemon zest; mix to combine. Make a well in the center and pour in egg, lemon juice, and milk. Mix with a fork until dough starts to come together. Scoop up with one hand until a shaggy dough forms.
  • Pour dough out onto your work surface. Use your hands and a bench scraper to gather and press dough into a neat rectangle about 1- to 1-1/2-inches tall. Cut into 4 squares and then diagonally into 8 triangles. Space scones evenly onto a silicone-lined baking sheet.
  • Bake in the preheated oven until bottoms are golden brown, about 25 minutes. Let cool in pan for 5 minutes, then transfer onto a wire rack to cool completely, about 30 minutes.
  • Mash strawberries finely to resemble a puree. Whisk in powdered sugar in batches to make a thick, spreadable glaze. Spread glaze over the cooled scones. Let scones cool on the rack until glaze hardens, about 20 minutes.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 61.1 g, Cholesterol 54.7 mg, Fat 13.8 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 7.8 g, Sodium 560.8 mg, Sugar 28.4 g

POPPY SEED LEMON SCONES



Poppy Seed Lemon Scones image

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

Provided by Taste of Home

Time 45m

Yield 8 scones.

Number Of Ingredients 17

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

Steps:

  • 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 : Calories 419 calories, Fat 19g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 444mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.

LEMON-POPPY SEED SCONES



Lemon-Poppy Seed Scones image

Provided by Julie Ledbetter

Categories     Bread     Citrus     Breakfast     Bake     Spring     Poppy     Bon Appétit

Yield Makes 8 scones

Number Of Ingredients 10

3 cups all purpose flour
1 cup plus 1 tablespoon sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
2 teaspoons grated lemon peel
1 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces
1 large egg
2 tablespoons fresh lemon juice
1/3 cup (or more) whole milk

Steps:

  • Preheat oven to 375°F. Position rack in top third of oven. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg and lemon juice in medium bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form. Add 1/3 cup milk. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry. Using floured hands, gather dough into ball. Flatten into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon sugar.
  • Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Store airtight at room temperature.)

STUFFED LEMON-POPPY SEED SCONES



Stuffed Lemon-Poppy Seed Scones image

Cake flour is clutch in this recipe for creating a perfectly balanced fluffy, crumbly and moist scone texture. Soaking the poppy seeds in warm milk softens them a bit and helps release their nutty flavor when baked. To prevent the curd leaking out during baking, take care to really pinch and seal the two disks of dough together all around the edges.

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 8 scones

Number Of Ingredients 12

1/3 cup whole milk, plus more for brushing
1 tablespoon poppy seeds
2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice (from 1 to 2 lemons)
2 1/4 cups cake flour, plus more for dusting
3 tablespoons granulated sugar
1 tablespoon baking powder
1 Earl Grey tea bag, leaves removed and finely crushed (about 1 1/2 teaspoons)
1/2 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
1 large egg
1/4 cup lemon curd
Turbinado sugar, for sprinkling

Steps:

  • Preheat the oven to 425˚ F. Heat the milk in a small saucepan or warm in the microwave until steaming. Remove from the heat and stir in the poppy seeds. Let stand until cooled, about 20 minutes. Stir in the lemon juice to thicken and sour the milk.
  • Whisk the cake flour, granulated sugar, baking powder, tea and salt in a medium bowl; work in the cold butter and lemon zest with your fingers until the mixture looks like coarse meal. Make a well in the center, then add the egg and milk-poppy seed mixture. Stir together until combined and a soft dough forms, gently kneading the dough in the bowl once stirring becomes difficult.
  • Divide the dough in half and gently pat each portion into a 6- to 7-inch disk (1/4 to 1/2 inch thick), lightly dusting the dough and your fingers with flour if the dough is too sticky. Transfer one disk of dough to a baking sheet and spread the lemon curd on top, leaving a 1-inch border around the edge. Place the remaining disk of dough on top of the curd and pinch the edges together to seal. Brush the top with milk and sprinkle with turbinado sugar. Score the dough into 8 wedges, cutting about halfway into the top layer of dough but not into the filling.
  • Bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 5 to 10 minutes on the baking sheet. Slide off the baking sheet and onto the rack; let cool at least 45 more minutes. Cut into wedges along the scored lines.

LEMON POPPY SEED SCONES (GLUTEN FREE, DAIRY FREE, AND VEGAN)



Lemon Poppy Seed Scones (Gluten Free, Dairy Free, and Vegan) image

These are scrumptious little scones that will satisfy those with allergies or gluten free, dairy free, or vegan lifestyle.

Provided by Emma Fowler

Categories     100+ Everyday Cooking Recipes     Vegan     Breakfast and Brunch

Time 35m

Yield 8

Number Of Ingredients 15

9 tablespoons water
3 tablespoons ground flax seeds
¼ cup maple syrup
3 tablespoons coconut oil, melted
1 lemon, zested and juiced
1 teaspoon vanilla extract
⅔ cup oat flour
⅓ cup white rice flour
¼ cup brown rice flour
2 tablespoons coconut flour
1 tablespoon poppy seeds
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon xanthan gum
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Whisk water and ground flax seeds together in a small bowl. Let stand until thickened, about 5 minutes. Mix in maple syrup, coconut oil, lemon zest, lemon juice, and vanilla extract.
  • Mix oat flour, white rice flour, brown rice flour, coconut flour, poppy seeds, baking soda, baking powder, xanthan gum, and salt together in a large bowl. Add maple syrup mixture; mix with a spatula until dough comes together in a ball.
  • Transfer ball of dough to a large sheet of waxed paper; press into a circle about 1 inch thick. Cut into 8 wedges. Pull wedges apart and carefully transfer to the prepared baking sheet.
  • Bake in the preheated oven until golden brown, 15 to 17 minutes. Cool on a wire rack.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 23.6 g, Fat 7.7 g, Fiber 2.9 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 301.1 mg, Sugar 6.2 g

Tips:

  • Mise en Place: Before you start baking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid any scrambling.
  • Use Cold Butter: Cold butter is essential for creating flaky scones. If the butter is too warm, it will melt into the dough and make the scones dense.
  • Don't Overmix the Dough: Overmixing the dough will make the scones tough. Mix the dough just until the ingredients are combined.
  • Chill the Dough: Chilling the dough before baking helps to develop the flavor and makes the scones easier to handle.
  • Bake the Scones at a High Temperature: A high baking temperature creates steam, which helps the scones rise and gives them a golden brown crust.
  • Don't Overbake the Scones: Overbaking the scones will make them dry and crumbly. Bake the scones until they are just cooked through.
  • Let the Scones Cool Completely: Let the scones cool completely before serving. This will help them to set and develop their full flavor.

Conclusion:

Lemon poppy seed scones are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or a snack. They are easy to make and can be customized with different flavors and toppings. With a little practice, you can master the art of making perfect scones that will impress your friends and family.

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