Tuesday, August 25, 2009

Lemon Poppy Seed Scones



What is a tea without Scones and Devonshire Cream? Devonshire Cream can be purchased in the grocery store near the cream cheese. If you can't find Devonshire Cream. . . you can substitute 2 parts whipping cream with one part mascarpone cheese and a tablespoon of sugar.


This scone recipe is easy to prepare with no butter to cut into the flour. Just a quick pat onto a cookie sheet. . score into scones and bake. The recipe takes under 10 minutes to have ready for the oven.

Lemon Poppy Seed Scones

  • 2 cups flour
  • 3 tablespoons sugar
  • 5 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 2/3 cup buttermilk
  • 1 large farm fresh egg
  • the finely grated rind of 1/2 lemon
  • 1 tablespoons poppy seeds

  1. Preheat oven to 425 º
  2. Combine all the dry ingredients in a large bowl.
  3. Combine all the wet ingredients in a medium sized bowl. .egg first and whisking it until light.
  4. Add the poppy seeds and the lemon rind to the dry ingredients.
  5. Make a well in the dry ingredients and pour in all the wet ingredients.
  6. Stir with a fork. . .just until the dry is gone.
  7. Transfer the dough onto a greased or parchment lined cookie sheet. . patting it into an eight inch circle.
  8. Cut the circle into 6 pieces. . .but don't move the dough to separate.
  9. Bake about 15 minutes or until lightly browned.


Scone glaze

  1. Combine the juice from the 1/2 lemon with enough icing sugar to make a thin pourable glaze.
  2. Pour over the scones while still warm.


If you are making this for a tea. Double the recipe and put all the dough into a large rectangle on the cookie sheet. Cut into 3 inch squares and then cut across to make triangles.

These are best served slightly warm. . or the same day.

Gluten Free Lemon Poppy Seed Scones

I made some gluten free scones for my niece.

I used

  • 2 cups of gluten free muffin mix in place of all the dry ingredients.
  • I used the wet ingredients and the lemon and poppy seed as I listed and did the method exactly the same.
  • I turned the oven down to 375 º and baked them for 15 minutes.

14 comments:

  1. I'm a new visitor to your blog. I'm a scone lover and have collected lots of delicious recipes. Looking forward to making these.

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  2. Wonderful and easy..I love this Lovella!

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  3. You always take such beautiful pictures of everything you make. I wish I had one of your pretty scones to enjoy with my coffee this morning.

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  4. I know I will love this recipe! I'm so glad to find it here because I had forgotten where I saw it and was thinking about it just recently.

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  5. These are wonderful! I agree, that the cream is a must have. Kathy

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  6. They look very good. I'm glad you have that gluten free tip, too. I have a niece that can't have gluten.

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  7. I am scone crazy right now! I'd love to try these!

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  8. Hi, Lovella. Great recipes. In July 2007 in your post about cherry tree you'd mentioned cherry perishky (pie by the yard). Could you post the recipe, please? Thanks

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  9. I'll definitely be making this one! Thanks for sharing.

    Lynn

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  10. I made these and found them to be very heavy on the baking powder. I even added the juice of one lemon and I still tasted too much of the powder. I am wondering if it is possible to cut back on the baking powder and still get the needed levening?

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  11. I made these and they were very light and tasty. The only change I made was adding the rind of the whole lemon (for extra zip). I received many positive comments. Thanks for the recipe.

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  12. SO easy and SO fast!
    It's great not to have to cut butter in. My poor wrists couln't take it.
    I didn't have any buttermilk or plain yogurt, but I DID have just the right amount of greek style blackberry yogurt and used that instead. They turned out very tasty indeed.
    I hope both the ladies at a wedding planning brunch tomorrow morning and my brother (for whom I make a dozen of a different scone each month) enjoy them too!

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