Poppy Seed Scones Recipes

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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

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).

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

POPPY SEED SCONES



Poppy Seed Scones image

Leave a basket of these scones out for guests at any brunch or breakfast gathering.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 6 scones

Number Of Ingredients 9

3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon sugar, plus more for tops
2 tablespoons poppy seeds
Zest of 1 lemon
1 large egg
2 tablespoons melted butter
1 1/4 cups buttermilk

Steps:

  • Heat oven to 425 degrees. Sift flour, baking powder, salt, and 1 tablespoon sugar into a large bowl. Stir in poppy seeds and lemon zest.
  • In a separate bowl, whisk together egg, butter, and buttermilk.
  • Pour liquid into dry ingredients, and combine with a few swift strokes. Turnout dough onto a lightly floured board and knead once or twice. Pat out to 3/4 inch thick; cut into rounds using a 3-inch cutter. Reroll scraps and cut again until used up.
  • Place scones a few inches apart on a greased or parchment-lined baking sheet. Sprinkle with sugar and bake 10 to 15 minutes, or until golden brown. Serve warm.

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.

FESTIVE POPPY SEED SCONES



Festive Poppy Seed Scones image

With their eye-opening citrus burst, these scones are perfect for holiday breakfasts and brunches. I like to serve them warm from the oven. -Lisa Varner of Charleston, South Carolina

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
1/2 cup sugar
1/2 cup quick-cooking oats
1 tablespoon poppy seeds
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 large egg
1/2 cup orange juice
3 tablespoons buttermilk
1/2 cup dried cranberries
1 teaspoon grated orange zest

Steps:

  • In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, orange juice and buttermilk; add to crumb mixture just until moistened. Stir in cranberries and orange zest. , Turn onto a lightly floured surface; gently knead 6-8 times. Divide dough in half. Pat each portion into a 6-in. circle. Place on a baking sheet coated with cooking spray. Cut each circle into six wedges, but do not separate. , Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before removing to a wire rack. Serve warm.

Nutrition Facts : Calories 197 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 253mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON POPPYSEED SCONES



Lemon Poppyseed Scones image

A different twist on scones with a lemon flavor. Good with any topping or just plain.

Provided by EGGIE4

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 42m

Yield 12

Number Of Ingredients 12

2 cups oat flour
1 ¼ cups whole wheat pastry flour
1 ¼ cups all-purpose flour
4 teaspoons baking powder
¾ teaspoon salt
½ cup white sugar
½ cup shortening
½ cup butter
1 tablespoon grated lemon zest
2 tablespoons poppy seeds
⅔ cup buttermilk
1 tablespoon melted butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a large bowl, stir together the oat flour, whole wheat flour, all-purpose flour, baking powder, salt and sugar. Cut in shortening and 1/2 cup of butter until the lumps are smaller than peas. Stir in the lemon zest and poppy seeds. Make a well in the center and pour in the buttermilk. Stir just until the dry ingredients are moistened.
  • Divide the dough into 2 pieces. Pat each one into a 1 inch thick circle. Cut circles into 6 wedges like a pie. Place pieces onto a baking sheet, and brush the tops with melted butter.
  • Bake for 12 to 15 minutes in the preheated oven, until lightly browned. Cool on a wire rack so they do not get too crumbly.

Nutrition Facts : Calories 340.5 calories, Carbohydrate 37.5 g, Cholesterol 23.4 mg, Fat 19.7 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 8 g, Sodium 341.4 mg, Sugar 9.2 g

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.

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.)

ORANGE-POPPY SEED SCONES



Orange-Poppy Seed Scones image

Categories     Bread     Citrus     Dairy     Breakfast     Brunch     Bake     Mother's Day     Father's Day     New Year's Day     Orange     Winter     Shower     Poppy     Pastry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 scones

Number Of Ingredients 10

2 1/2 cups all purpose flour
1/3 cup sugar
3 tablespoons poppy seeds
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces
2 teaspoons grated orange peel
1 large egg
2 tablespoons orange juice

Steps:

  • Preheat oven to 400°F. Lightly flour heavy large baking sheet. Mix 2 1/2 cups flour, sugar, poppy seeds, cream of tartar, baking soda and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in 2 teaspoons grated orange peel. Whisk egg and 2 tablespoons orange juice in medium bowl to blend. Add to flour mixture; stir just until blended.
  • Turn dough out onto lightly floured surface; knead gently until smooth. Divide dough in half. Pat each half into 3/4-inch-thick round. Cut each round into 6 wedges.
  • Arrange wedges on prepared baking sheet. Bake until golden brown, about 10 minutes. Serve warm.

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

SEEDED SCONES



Seeded Scones image

Provided by Regina Schrambling

Categories     brunch, side dish

Time 25m

Yield Six scones

Number Of Ingredients 10

1 3/4 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons aniseed
1 tablespoon poppy seeds
5 tablespoons unsalted butter, chilled
2/3 cup buttermilk, chilled
Sesame seeds for garnish

Steps:

  • Preheat the oven to 450 degrees. Lightly butter a large baking sheet and set aside.
  • In a medium bowl, stir together the flour, sugar, baking powder, baking soda, salt, aniseed and poppy seed. Cut the butter into chunks and place in the bowl. Using a pastry blender or two butter knives, cut in the butter until the mixture resembles coarse crumbs.
  • Pour about a third of the buttermilk into the flour and toss lightly with a fork, pushing the mixture against the side of the bowl. Add more buttermilk and toss together, using just enough to make a soft but not sticky dough.
  • Turn the dough onto a lightly floured surface and pat gently into a square a half-inch thick and about nine inches to the side. Cut into six triangles.
  • Place the scones on the baking sheet and brush with buttermilk. Sprinkle with sesame seeds. Bake 10 to 12 minutes, until lightly browned. Serve immediately, preferably with butter.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 6 grams, Sodium 280 milligrams, Sugar 8 grams, TransFat 0 grams

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From hotrodsrecipes.com


LEMON POPPY SEED SCONES WITH GLAZE | SALT & BAKER
2018-03-16 Instructions. Preheat oven to 375° F. Line a baking sheet with a silicone baking mat (parchment paper is fine too). Set aside. In the bowl of a food processor add flour, sugar, poppy seeds, baking powder, salt. Pulse for 3 seconds just to combine the ingredients. Add the butter.
From saltandbaker.com


EASY LEMON SCONES WITH POPPY SEEDS - FOODNESS GRACIOUS
Instructions. Preheat the oven to 400°F. Line a large baking pan with parchment paper and dust lightly with a little flour. In a large bowl combine the flour, sugar, zest and poppy seeds. Add the buttermilk, grated butter and lemon oil. Mix gently with your hand pr a wooden spoon until a dough forms. Dust your table lightly with some extra ...
From foodnessgracious.com


STRAWBERRY LEMON POPPY SEED SCONES - SALLY'S BAKING ADDICTION
2014-05-18 Instructions. Whisk flour, sugar, lemon zest, baking powder, poppy seeds, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers …
From sallysbakingaddiction.com


LEMON POPPY SEED SCONES - TWO PEAS & THEIR POD
2022-01-21 Set aside. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant and well combined. In a large bowl, whisk together the flour, sugar mixture, poppy seeds, baking powder, and salt. Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture.
From twopeasandtheirpod.com


LEMON POPPY SEED SCONES - MELISSASSOUTHERNSTYLEKITCHEN.COM
2021-04-04 Instructions. Preheat oven to 375°F. Line a large baking sheet with parchment. Set aside. In a medium-size mixing bowl, use a whisk to sift together, flour, sugar, baking powder, poppy seeds, lemon zest and salt. Use a pastry blender or a food processor to cut butter into dry ingredients until it resembles cornmeal.
From melissassouthernstylekitchen.com


LEMON POPPY SEED SCONES - SUGAR SPUN RUN
2020-06-25 Preheat oven to 375F (190C) and line a baking sheet with parchment paper. Set aside. In the basin of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Scatter butter pieces, lemon zest, and poppy seeds over flour mixture and pulse until the butter is incorporated and the mixture resembles sandy crumbs.
From sugarspunrun.com


LEMON POPPY SEED SCONES RECIPE - SHUGARY SWEETS
2021-08-11 Preheat oven to 400 degrees F. 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. Mix until just combined.
From shugarysweets.com


LEMON RICOTTA POPPY SEED SCONES - BAKE FROM SCRATCH
2017-01-18 Crumble with your fingertips until desired consistency is reached. Preheat oven to 425°F. Spray an 8-inch round cake pan with baking spray with flour. Line a baking sheet with parchment paper. For scones: In the work bowl of a food processor, place flour, sugar, poppy seeds, baking powder, salt, and zest; pulse until combined.
From bakefromscratch.com


LEMON POPPY SEED SCONES - JULIA RECIPES
2019-05-02 It is a lemon season. Let’s make the best out of it and make these deliciously soft, flaky, buttery lemon poppy seed scones. Drizzled with light lemon glaze on top of the scone. Perfect for breakfast or afternoon coffee time snack. Where do scones come from. Scones are traditionally connected to England, Scotland and Ireland. But when we ...
From juliarecipes.com


LONG FERMENT LEMON POPPYSEED SOURDOUGH SCONES - A LEGACY IN …
Gently shape the dough into a circle patting down the edges to achieve 1“ high in the center and 1/2” at the edges. Cut into 8 equal triangles with a sharp knife. Place the shaped scones on a parchment or mat covered cookie sheet, cover with plastic …
From alegacyindays.com


LEMON POPPY SEED SCONES (NO EGG, GF) - EAT FRESH GLOW
2022-05-12 Similar to traditional scones but so much healthier with protein-rich almond flour and fiber-rich flax meal. This easy scone recipe is made with simple ingredients, slightly sweet and zesty, filled with fresh lemon zest and full of lemon flavor. Enjoy these lemon poppy seed scones for breakfast, brunch, snack or a healthy dessert.
From eatfreshglow.com


PALEO LEMON POPPY SEED SCONES - THE PALEO RUNNING MOMMA
2022-04-01 Bake in the preheated oven for about 15 minutes or until set and golden brown. While they cool on the baking sheet, make the glaze. Whisk together the powdered sugar, lemon juice and coconut milk until a smooth drizzle forms. Drizzle it over the warm scones (after partially cooling) and serve warm or room temperature.
From paleorunningmomma.com


EASY HOMEMADE LEMON POPPY SEED SCONES RECIPE - HIP2SAVE
2019-09-10 Grease scone pan. 2. Mix flour, 1/2 cup sugar, poppy seeds, baking powder, and lemon peel in a food processor. 3. Cut in butter using brief on/off turns. In a small bowl, whisk together egg and lemon juice. 4. Add to flour mixture …
From hip2save.com


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