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Lemon Poppy Seed Scones

Scones are easy, I promise. The lemon poppy seed scones are just the right amount of sweet with a zip from the lemon. They're slightly crisp on the outside yet they melt-in-your mouth when you bite into the delicious scones. Of course they dunk well in your coffee or tea!
Author: Lisa Kerhin


To make the scones:

  • 2 cups flour
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp poppy seeds
  • 8 tbsp unsalted butter frozen
  • 1/2 cup sour cream I tend to use reduced-fat but full fat is good, too
  • 1 egg
  • Zest of 1 lemon

To make the glaze:

  • 1/4 cup lemon juice 1-2 lemons, depending on size
  • 2 tbsp melted butter
  • 1 1/3 cup powdered sugar


  • Preheat oven to 400. Line a baking sheet with parchment or a Silpat and set aside.
  • In a medium bowl, add the zest and the sugar. Whisk to combine – this will release the lemon oils and flavor into the sugar.
  • In the same medium bowl, add the flour, baking powder, baking soda, salt, and poppy seeds; combine well with a whisk. Set aside.
  • Grate the frozen butter either with a box grater or a food processor. I prefer the box grater and it takes very little time. Use the side that will produce the result of shredded cheese look.
  • Add the grated butter into the flour mixture and combine with your fingers until it resembles coarse crumbs. Set aside.
  • In a small bowl, whisk together the sour cream and egg. Slowly pour it over the flour mixture and then toss the mixture together with a fork until everything appears moistened. Using your hands, press the dough into a ball–don’t over handle the dough. It will take a moment or two to get the dough ball into a smooth ball.
  • Lightly flour your lined baking sheet and place the dough on top of it. Again, using your hands, press the dough into an 8 inch disc and cut into equal wedges with a butter knife.
  • Separate the wedges to give them some space between each. Bake for 15-17 minutes or until lightly golden. Remove from the oven and allow the scones to cool before glazing.
  • To make the glaze: In a small bowl, whisk together the lemon juice, melted butter, and powdered sugar until smooth. Place in a Ziploc bag and drizzle over the scones.