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 because the recipe does not require butter to be cut into the flour.  The recipe takes under 10 minutes to have ready for the oven.
  • 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 egg
  • the finely grated rind of 1/2 lemon
  • 1 tablespoons poppy seeds (optional)

  1. Preheat oven to 425 ยบ F.
  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.
  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.  Break the scones apart. 

Serve with Glaze, Creme Fraiche, Devonshire Cream,  assorted jellies or Lemon Cheese


     Glaze  (optional)

    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.

    15 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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    13. shirley bertheletteAugust 23, 2014 at 5:20 PM

      I just made these scones and it was easy to make,, we both liked them very much,,, first time for me in making any kind of scones... thanks sure like the lemon glaze too,

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