Thursday, May 10, 2012

Lemon Poppy Seed Scones

I love scones and I love lemon!  These come together so fast and are so beautiful and delicious, you just can't go wrong!  Such a great way to start a beautiful, sunny morning! I found this recipe at Our Best Bites.

Lemon Poppy Seed Scones
(8 scones)

2 cups flour, lightly spooned into the measuring cup and leveled with a knife
1/3 cup sugar
1 t baking powder
1/4 t baking soda
1/4 t salt
1 t poppy seeds
8 T frozen butter
1/2 cup sour cream, I used light
1 egg
zest of 1 lemon


1/4 cup lemon juice
2 T melted butter
1 1/3 cup powdered sugar

Preheat the oven to 400. Line a baking sheet with parchment paper and set aside.

In a medium bowl, combine the flour, sugar, baking soda, baking powder, poppy seeds and salt.  Add the lemon zest and whisk to combine.  Grate the frozen butter (or used a food processor) and toss it into the flour mixture.  Combine it with your fingers until it resembles coarse meal.  set aside.

In a small bowl, whisk together sour cream and egg.  Add this to the flour/butter mixture and toss with a fork until it comes to a ball and all the flour is moistened.

Lightly flour a surface and place the dough on it. Press the ball into an 8 inch disk and cut into equal wedges using a butter knife or pizza cutter. Place them evenly on the prepared baking sheet and bake for 15-17 minutes or until lightly golden.  Remove from the oven and let them cool.

While the scones are cooling, whisk together the glaze.  Drizzle over the scones. IF you do it while they are still warm, it will spread over the top and drip down the sides, my favorite! Or you can do it when they are cool and drizzle squiggles on the tops.


  1. These are amazing! And I don't normally like scones. But these are so moist and delicious! Thank you!

  2. This is my go-to scone recipe. It is so yummy! I love food that pairs well with coffee or tea.

  3. Way too much butter - could easily get away with using up to half as much.


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