Lemon Poppyseed Scones

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com)

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Lemon Poppyseed Scones

About This Recipe

Yield:Makes 12 scones
Active time:15 minutes
Total time:35 minutes
Special equipment:baking sheet
This recipe appears in: British Bites: Lemon Poppyseed Scones


  • 3 cups (15 ounces) all purpose flour
  • 1 cup (7 ounces) sugar
  • 3 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces
  • 1 large egg, beaten
  • 2 tablespoons fresh juice from 1 to 2 lemons
  • 1/3 cup milk


  1. 1

    Adjust oven rack to medium position and preheat to 375°F. Prepare a baking dish by lining it with foil, or using baking spray. In a large bowl combine flour, sugar, poppy seeds, baking powder, and salt, and whisk to combine. Using two butter knives or a pastry cutter, cut butter into dry ingredients until the mixture resembles a coarse meal.

  2. 2

    In a separate bowl, combine egg, lemon juice and milk, and whisk to combine. Pour wet ingredients over dry ingredients and, using a wooden spoon or your hands, mix until a dough forms, but take care to not over-mix.

  3. 3

    On a lightly floured surface, pat dough into a 10- by 6 1/2-inch rectangle, then cut that rectangle into 6 equal squares; then divide each square diagonally through the center to create 12 triangular scones.

  4. 4

    Place scones on prepared baking dish and bake for 18 minutes, or until scones have browned.

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