It's Mother's Day weekend and whether you are being treated to breakfast in bed or preparing a special brunch, this is a great recipe that is easy enough for beginner bakers.
The poppy seeds add wonderful texture but they are optional.
I first posted these Lemon Poppy Seed Scones back in 2009.
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)
- Preheat oven to 425 º F.
- 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.
- 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. Break the scones apart.
Serve with Glaze, Creme Fraiche, Devonshire Cream, assorted jellies or Lemon Cheese.
- 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.