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