Lemon Poppy Seed Scones Food

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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

LEMON POPPYSEED MINI SCONES



Lemon Poppyseed Mini Scones image

Provided by Ree Drummond : Food Network

Time 1h35m

Yield 24 mini scones

Number Of Ingredients 13

3 cups all-purpose flour, plus more for dusting
2/3 cup granulated sugar
5 teaspoons baking powder
2 sticks (8 ounces) salted butter, cold
1 tablespoon poppy seeds
2/3 cup heavy cream
Zest of 3 lemons plus 1/3 cup lemon juice
1 large egg
4 cups powdered sugar, sifted
1/3 cup whole milk, plus more if needed
Zest and juice of 1 lemon
Pinch of kosher salt
Poppy seeds, for sprinkling

Steps:

  • For the scones: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  • Sift together the flour, granulated sugar and baking powder. Cut the cold butter into pats, then use a pastry cutter or 2 knives to cut the butter into the flour mixture. Keep going until the mixture is crumbly, then stir in the poppy seeds.
  • Mix together the heavy cream, lemon zest and juice and egg in a small pitcher. Stir the wet ingredients into the flour mixture with a fork or spatula just until the dough comes together.
  • Turn the dough out onto a floured surface and lightly press it together until it forms a rough rectangle (the mixture will be pretty crumbly). Use a rolling pin to roll into a rectangle about 12 inches by 7 inches and 1/2 to 3/4 inch thick. Use your hands to help with the forming if necessary. Then cut the rectangle into 12 symmetrical rectangles, first cutting lengthwise into 3 strips and then across into 4 strips. Next, cut each rectangle in half diagonally, to form 2 triangles. Transfer to the prepared baking sheets.
  • Bake until cooked through but not yet golden, about 16 minutes. Allow to cool for 10 minutes on the baking sheets, then transfer to a cooling rack to cool completely.
  • For the lemon glaze: Whisk together the powdered sugar, milk, lemon zest and juice and salt until completely smooth, adding more milk if needed for thinning.
  • Dip the scones in the glaze, then sprinkle with poppy seeds. Allow the glaze to set completely before serving.

LEMON POPPY SEED SCONES



Lemon Poppy Seed Scones image

Make and share this Lemon Poppy Seed Scones recipe from Food.com.

Provided by Sam 3

Categories     Scones

Time 22m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
1 tablespoon poppy seed
1/3 cup butter
2 tablespoons lemon juice
3/4 cup milk
sugar

Steps:

  • Preheat oven to 425°F.
  • Grease cookie sheet.
  • Mix flour, baking powder, salt, sugar and poppy seed in a large bowl.
  • Cut in butter until mixture is fine crumbs.
  • Mix lemon juice and milk, stir into flour mixture until dough forms a ball.
  • Turn dough onto lightly floured surface, gently roll in flour to coat.
  • Knead lightly 10 times.
  • Roll or pat into a 9in circle. Sprinkle with sugar.
  • Cut into 8 wedges.
  • Place on cookie sheet.
  • Bake 12-15 mins or until golden brown.
  • Immediately remove from cookie sheet.

Nutrition Facts : Calories 228, Fat 9.3, SaturatedFat 5.5, Cholesterol 23.5, Sodium 275.4, Carbohydrate 32.2, Fiber 1, Sugar 6.6, Protein 4.3

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).

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.

GLUTEN-FREE LEMON POPPY SEED SCONES



Gluten-Free Lemon Poppy Seed Scones image

I minimized the amount of sugar, and it works quite well if you eat them with lemon curd or jam and/or whipped cream.

Provided by InnerHarmonyNutriti

Categories     Scones

Time 40m

Yield 12-20 mini scones

Number Of Ingredients 11

1/4 cup milk or 1/4 cup non-dairy milk substitute
1 1/2 tablespoons poppy seeds
1 cup gluten-free flour
1/2 cup coconut flour or 1/2 cup gluten-free flour
1/3 cup raw sugar (I used coconut sugar)
2 1/2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter
1 egg
1 teaspoon lemon zest
2 teaspoons lemon juice

Steps:

  • Soak poppy seeds in milk and store in the refrigerator for a couple of hours.
  • Preheat the oven to 375ºF/180ºC degrees.
  • In a food processor, mix flours, sugar, baking powder and salt.
  • Add small chunks of chilled butter and mix.
  • Beat an egg in a small bowl and add a half of the egg as well as the milk with poppy seeds, lemon zest and lemon juice.
  • Mix until the dough comes together in a big lump.
  • On a flat surface dusted with extra flour, gather the dough into one ball. Divide the ball into two or three depending on how small you want your scones (I divided into two).
  • Flatten the dough into round disks (about 3/4 inch (2 cm) thick). Cut into 6 - 8 wedges.
  • Add a tiny amount of water to the remaining egg and brush the egg wash on top of the scones.
  • Bake for about 15 - 20 minutes.
  • Cool on a wire rack. Infuse love and serve (with lemon curd/jam and/or whipped cream if you wish)!

Nutrition Facts : Calories 79.6, Fat 5.8, SaturatedFat 3.3, Cholesterol 28.9, Sodium 133.5, Carbohydrate 6.4, Fiber 0.2, Sugar 5.6, Protein 0.9

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.

RUSTIC LEMON POPPY SEED SCONES



Rustic Lemon Poppy Seed Scones image

Make and share this Rustic Lemon Poppy Seed Scones recipe from Food.com.

Provided by PalatablePastime

Categories     Scones

Time 25m

Yield 6 scones

Number Of Ingredients 11

2 cups all-purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup margarine
1 egg
2/3 cup milk
1 tablespoon poppy seed
1 tablespoon lemon zest
milk (for brushing tops)
confectioners' sugar (for sprinkling on tops)

Steps:

  • Preheat oven to 425°F.
  • Combine flour, sugar, baking powder, and salt in a large bowl.
  • Cut in margarine until the mixture is crumbly (consistency will be coarse).
  • Stir in poppy seeds and lemon zest.
  • Make a well in the center of the ingredients.
  • Beat egg in a small bowl until frothy; stir in the milk.
  • Pour egg mixture into the well you made in the flour mixture, and stir with a fork to form a soft dough.
  • Do not overmix.
  • Turn dough out onto a floured surface and knead 8-10 times; divide dough into 6 equal portions, and form into slightly flattened balls.
  • Place balls 1-2" apart on a greased baking sheet.
  • Brush the tops with milk and sprinkle with some confectioners sugar.
  • Bake at 425°F for 15 minutes, or until well risen and both tops and bottoms are slightly browned.
  • Serve with butter, clotted cream, jam, or marmalade, if you desire.

Nutrition Facts : Calories 291, Fat 10.5, SaturatedFat 2.3, Cholesterol 39, Sodium 550.6, Carbohydrate 42.8, Fiber 1.4, Sugar 8.7, Protein 6.6

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.)

PROCESSOR POPPY SEED LEMON SCONES



Processor Poppy Seed Lemon Scones image

These are made in a food processor, which produces a very light airy scone. Make certain that your butter is very cold, I freeze my butter for about 5-8 minutes. These are best eaten warm out of the oven, or the same day.

Provided by Kittencalrecipezazz

Categories     Scones

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

3 cups flour
1 cup sugar
4 tablespoons poppy seeds (can use less)
1 tablespoon heaping baking powder
3 teaspoons lemon zest, grated
1 teaspoon salt
10 tablespoons very cold butter, cut into small pieces
1 large egg
2 tablespoons fresh lemon juice
1/3 cup half-and-half cream (or use full-fat milk)
1 -2 tablespoon half-and-half cream or 1 -2 tablespoon milk
2 tablespoons sugar

Steps:

  • Set oven to 375 degrees.
  • Set oven rack to second-lowest position.
  • Grease a baking sheet.
  • In the food processor mix the flour, 1 cup sugar, poppy seeds, baking powder, lemon zest and salt until combined (about 3-4 seconds).
  • Add in the cold butter pieces, using on/off turns until the mixture resembles coarse meal.
  • In a bowl whisk together egg and lemon juice, then add to the flour mixture, using on/off turns process until moist clumps form.
  • Add in 1/3 cup cream or milk, then process with on/off turns until the mixture comes togther, adding in a little more cream or milk if the mixture seems dry.
  • With floured hands gather dough into a ball, then flatten into about an 8-inch round disc.
  • Cut into 8 even wedges, then transfer the wedges to prepared baking sheet.
  • Brush each scone with half and half cream, then sprinkle with sugar.
  • Bake for about 25 minutes, or until the scones are baked.
  • Transfer to a rack to cool.

Nutrition Facts : Calories 456.4, Fat 18.7, SaturatedFat 10.4, Cholesterol 65.8, Sodium 569.8, Carbohydrate 66.5, Fiber 2.2, Sugar 28.5, Protein 7

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  • Step 1For the scones: Preheat the oven to 400˚. Sift together the flour, granulated sugar, baking powder and salt into a large bowl. Stir in the poppy seeds.
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Top Asked Questions

How do you make lemon-poppy seed scones?
"Every morning, owners Julie and David Ledbetter make scones, and the lemon-poppy seed ones are out of this world. I'd love to make those scones at home." 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.
What is the best recipe for scones?
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.
What do lemon scones taste like?
These lemon scones are the complete opposite. Full of fresh lemon peel and poppy seeds, these scones have plenty of flavor all on their own. Soft crumb texture. Sweet lemon glaze. No special “scone” baking dish needed, just a flat baking sheet! Unsalted butter. Make sure your butter is COLD before adding them to the scones.
What is the recipe for a poppy seed cake?
Combine flour, sugar, baking powder, baking soda, salt, and poppy seeds in a medium bowl. Cut butter into chunks and use a pastry cutter to combine with flour mixture until butter chunks are pea-sized. Add heavy whipping cream, egg, lemon juice, lemon extract and lemon peel.

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