• 8servings
  • 45minutes
  • 419calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓


  2. 2 eggs

  3. 1 cup sugar

  4. 6 tablespoons butter, melted

  5. 1/4 cup lemon juice

  6. 2 tablespoons grated lemon peel

  7. SCONES:

  8. 2 cups all-purpose flour

  9. 1/4 cup sugar

  10. 2 teaspoons baking powder

  11. 1/2 teaspoon baking soda

  12. 1 tablespoon poppy seeds

  13. 1/4 teaspoon salt

  14. 1/3 cup cold butter

  15. 3/4 cup milk

  16. 2 tablespoons lemon juice

  17. Additional sugar

Instructions Jump to Ingredients ↑

  1. Poppy Seed Lemon Scones Recipe photo by Taste of Home In a heavy saucepan or top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and peel. 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).

  2. 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).

  3. 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.

  4. Bake at 425° for 12-15 minutes or until lightly browned. Remove from pan to wire rack. Serve warm with the lemon curd. Yield: 8 scones.


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