Best Poppy Seed Scones Recipes

LEMON POPPY SEED SCONES

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

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.

POPPY SEED LEMON SCONES

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.

LEMON-POPPY SEED SCONES

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.)

STUFFED LEMON-POPPY SEED SCONES

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.

LEMON POPPY SEED SCONES (GLUTEN FREE, DAIRY FREE, AND VEGAN)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Whisk water and ground flax seeds together in a small bowl. Let stand until thickened, about 5 minutes. Mix in maple syrup, coconut oil, lemon zest, lemon juice, and vanilla extract.
• Mix oat flour, white rice flour, brown rice flour, coconut flour, poppy seeds, baking soda, baking powder, xanthan gum, and salt together in a large bowl. Add maple syrup mixture; mix with a spatula until dough comes together in a ball.
• Transfer ball of dough to a large sheet of waxed paper; press into a circle about 1 inch thick. Cut into 8 wedges. Pull wedges apart and carefully transfer to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 15 to 17 minutes. Cool on a wire rack.

POPPY SEED SCONES

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.

GLUTEN-FREE LEMON POPPY SEED SCONES

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)!

ALMOND POPPY SEED SCONES

Steps:

• Preheat oven to 400 degrees F.
• Combine dry ingredients in a medium sized bowl. Cut the butter with a pastry cutter to make a coarse meal. In a small measuring pitcher combine the sour cream, whole egg, egg yolk, extract, and enough milk to make 3/4 cup total liquid ingredients.
• Add the liquid ingredients to the dry ingredients and mix with a rubber spatula or wooden spoon until blended. Turn dough onto floured surface and knead slightly five or six times.
• For wedges: divide the dough into two equal sized balls. PAt each ball into 6 inch circles, slightly domed in shape. Cut into 8 wedges.
• OR.
• For rounds: roll dough out to 1/2 inch thick and cut into rounds with a floured biscuit cutter.
• Place wedges or rounds on an ungreased baking sheet, allowing an inch or more between each scone. Brush with egg white and decorate the tops with sliced almonds. Carefully brush a little more egg white on top to help hold the almonds in place.
• Bake 12 minutes or until golden brown.

ALMOND-POPPY SEED SCONES

Steps:

• Preheat oven to 400°F. Mix first 5 ingredients in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Whisk sour cream, egg and almond extract in small bowl to blend. Add to flour mixture in processor and pulse just until dough forms ball. Transfer dough to lightly floured work surface.
• Press dough into 15 x 3-inch rectangle. Cut into six 3 x 2 1/2-inch pieces. Cut each piece diagonally in half to form 12 triangles. Place scones on heavy large baking sheet, spacing 1 inch apart. Bake until puffed and pale golden, about 15 minutes. (Can be made 1 week ahead. Cool. Wrap in foil and freeze. Thaw, then rewarm in foil in 350°F oven for 8 minutes.)

ORANGE-POPPY SEED SCONES

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.

LEMON POPPY SEED SCONES

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.

RUSTIC LEMON POPPY SEED SCONES

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.

POPPY SEED-FILLED SCONES WITH LEMON CURD

Steps:

• In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., For scones, in a large bowl, combine the flour, sugar, poppy seeds, cream of tarter, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the orange juice, egg, egg yolk and orange zest; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times. , Divide dough into four portions. Pat each portion into a 7-in. circle. Spread poppy seed filling over two circles. Top with remaining circles; pinch edges to seal. , Transfer to two greased baking sheets. Combine egg white and water; brush over scones. Cut each into eight wedges, but do not separate. Bake at 375° for 15-20 minutes or until golden brown. Serve warm with lemon curd.

PROCESSOR POPPY SEED LEMON SCONES

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.

MEYER LEMON POPPY SEED SCONES RECIPE - (4.2/5)

Steps:

• Equipment needed: Baking sheet with either parchment paper of Silpat Silicone Mat Box grater or food processor, with grating disk (or pastry cutter) Cooling rack Preheat the oven to 400°F For the dry ingredients: Add the flour, sugar, poppy seeds and salt* (*if using unsalted butter), baking powder, baking soda and lemon zest-- whisk together and set aside. FOR THE BUTTER: The easiest way to blend the butter with the dry ingredients is to grate it. You can cut it, but by grating the butter, you can easily combine the dough to be coarse crumbs with your fingers. Add the grated frozen butter to the dry mixture and gentle work with your hands (or two forks) until it resemble coarse crumbs. You do NOT want to overwork the dough-- you want bits of butter, which will create steam as the scones bake. That's how you get tender scones. For the wet ingredients: Whisk together the buttermilk, egg and optional lemon oil*. Pour over the dry ingredients, and using two forks (I use a flat beater whisk), combine the ingredients until it is wet. You want a "shaggy" dough, but not super wet. Lightly dust a surface (flouring parchment paper or a silicone mat works great), gently press the dough together until it "sticks". Do not KNEAD the dough! Just press and begin shaping the dough. You can create an 8" circle, and then cut it into wedges. Or, shape the dough into a spare and cut in half, into smaller wedges. You can even use a biscuit cutter and shape them into round shapes-- whatever suits your fancy. Place the scones, evenly, on the baking sheet. Freeze the scones for at least 15 minutes, before baking, which will help them puff up as the frozen butter bits will create more steam. Bake for 12 to 15 minutes, until golden brown. GLAZE: Sift the powdered sugar (so you won't end up with lumps in your glaze) Whisk the cream and lemon juice into the powdered sugar. Add less liquid if you prefer a thicker glaze...more of a frosting. I prefer my glaze to be thinner, so that I can just spoon it over the scones. If you spoon the glaze over the scones, while still very warm, it will leave a clear glaze. Otherwise, allow the scones to cool, and then spoon on the glaze, and it will remain thicker. TIP: Balance a cooling rack over your kitchen sink, the glaze can simply be washed away, and you don't have to waste parchment paper or wash the baking rack! Genius! By the way, I froze half of my second batch of scones. The following Saturday, I took them from the freezer into a 400°F oven, and they turned out perfectly! This is a great tip for planning ahead-- or, in my case, not being tempted to eat all of them at once.

ORANGE POPPY SEED SCONES

Steps:

• Preheat oven to 375 degrees.
• Spray a baking sheet with non-stick spray.
• In a bowl, combine the flour, sugar, poppy seeds, cream of tartar, baking soda and salt.
• Cut the butter into the flour mixture with a pastry cutter or your fingers until it resembles cornmeal.
• In another small bowl, beat the egg with the orange juice; add the liquid mixture into the flour mixture and stir until just blended (you want to try and avoiding overbeating or overhandling the dough).
• Gently shape dough into a ball and cut in half.
• On a flour surface, pat each half into a circle, about 1/2 inch thick and about 8 inches in circumference.
• Cut each circle into 6 even wedges, and place the wedges, about 2 inches apart, onto the baking sheet.
• Bake 15 to 20 minutes, until golden brown.

ORANGE POPPY SEED SCONES

Steps:

• 1.In a food processor combine, almond flour, salt, and baking soda 2.Pulse in honey, eggs, and orange zest 3.Very briefly pulse in poppy seeds 4.Roll out dough to ½-inch thick between 2 pieces of parchment paper 5.Chill dough in freezer for 15 minutes 6.Using a heart shaped cookie cutter, cut hearts out of dough 7.Transfer to a parchment lined baking sheet 8.Bake at 350° for 25-30 minutes 9.Cool for 30 minutes 10.Serve

FAT FREE LEMON-POPPY SEED-SCONES

Steps:

• Mix the dry ingredients into the wet ingredients.
• Try to use as few strokes as possible. Divide dough in half.
• Pat out each half onto a sprayed cookie.
• sheet to a 7" circle.
• Cut each circle into 6 wedges. Bake at 425F for 12-14 minutes or until golden brown.

FESTIVE POPPY SEED SCONES

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.