Lemon Poppy Seed Scones

I made this recipe twice for our bible study group and they went fast.


  • 2 cups flour
  • 3 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup sugar
  • 1 Tbsp. poppy seeds
  • 1/3 cup butter
  • 2 Tbsp. lemon juice
  • 3/4 cup milk
  • sugar


Preheat oven to 425 degrees 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 9-inch circle. Sprinkle with sugar. Cut into 8 wedges.

Place on cookie sheet. Bake 12-15 minutes or until golden brown. Immediately remove from cookie sheet.

Note: The first time I made them, they didn't taste lemony enough, so I tweaked the recipe. I used 1/4 cup lemon juice and 1/2 cup milk, instead of 2 Tbsp. of lemon juice and 3/4 cup milk.

Servings: 8
Prep Time: 10 Minutes
Cooking Time: 15 Minutes

Source: food.com

By Marjorie from Lewiston, NY


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