Lemon-Poppy Seed Scones Recipe

Name: Lemon-Poppy Seed Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup granulated sugar; 3 1/2 tablespoons chilled butter or stick margarine, cut into small pieces; 1 1/2 tablespoons poppy seeds; 1 1/2 tablespoons grated lemon rind; 1 large egg, lightly beaten; 1/2 cup low-fat buttermilk (1%); Cooking spray; 1 teaspoon powdered sugar

Servings: persons

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated sugar
3 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
1 1/2 tablespoons poppy seeds
1 1/2 tablespoons grated lemon rind
1 large egg, lightly beaten
1/2 cup low-fat buttermilk (1%)
Cooking spray
1 teaspoon powdered sugar

1
Preheat oven to 375u00b0.
2
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients in a large bowl; stir well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles fine crumbs. Add poppy seeds, lemon rind, egg, and buttermilk; stir with a fork until dry ingredients are moistened. Transfer to a lightly floured surface; pat into a 7-inch circle
3
Transfer dough to a baking sheet coated with cooking spray; cut into 8 wedges, cutting to, but not through, bottom of dough. (Do not separate wedges.) Bake at 375u00b0 for 21 to 23 minutes or until golden brown. Transfer to a wire rack; sift powdered sugar over top.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Lemon-Poppy Seed Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Poppy Seed Scones

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