lemon poppyseed scones

Since buying my French press, I haven’t thought much about eating breakfast. I would whip together whatever would satisfy my empty stomach in the morning but mainly enjoy my coffee. It’s like having to eat the happy meal before getting the toy. I just wanted the toy, or my coffee!!

This was until our brother-in-law come to visit. He loves sweets, and we didn’t have enough in our house to facilitate his weekend visit.  He came home from the grocery store with lemon poppyseed sconces, cookies and cinnamon rolls, classic Scott!! Unfortunately, it was in the afternoon when he came home with the scones, and I didn’t want to make a scene by getting out my French press right then and there.

Scones! Why didn’t I think of that!?!

The next day, I was like a kid on Christmas morning so excited to get my kettle going and warm up those scones. Turns out, they were delicious and my brother-in-law took back a couple containers to Missouri.

Now, my new mission was to try to make my own! And that I did! I recommend a pastry cutter for this recipe; I didn’t have one and used a fork and my fingers, which worked fine but is a little more labor intensive.

Oh, and do not overwork the dough! This was emphasized in the recipe I used from Southern Living. You want that crumbly goodness only scones possess, so minimize mixing and handling the ingredients.



  •  2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 3 tablespoons poppyseeds
  • 2 large lemons, zested
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 tablespoon salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice


  • 1 tablespoon fresh lemon juice
  • 1/2 cup confectioners sugar
Preheat the oven to 400 degrees. In a large bowl, combine flour, granulated sugar, poppyseeds, lemon zest, baking powder, baking soda, and salt. Mix. Then add in cubed butter.
Using a pastry cutter (I used a fork and my fingers), cut in butter until mixture resembles a very coarse meal. Pour in heavy cream, then add 1/4 cup lemon juice, stirring just until dough forms.
Using your hands, gather dough together and gently press into a ball. Transfer dough to a parchment-lined baking sheet and shape into an 8-inch disk.  Yes, I measured it. I think it’s funny it’s a tape measure too.
Next, cut into 8 wedges.  That’s how they get the triangles! Separate so scones are about 1 inch apart.  I would cut them into 16 next time.  I like my scones a little smaller but really, it helps me justify eating more than one. Ha.
Bake until scones are golden and a toothpick inserted into the center comes out clean, 12 – 14 minutes.  Transfer scones to a wire rack and let cool for about 20 minutes.  These guys were monster size scones.
Meanwhile, in a small bowl, mix 1/2 cup confectioners sugar with 1 tablespoon fresh lemon juice and stir until smooth.

Using a spoon, drizzle glaze over cooled scones. They look so pretty!
Get your French press brewing and enjoy!  It’s the perfect marriage!
I said earlier the grocery store version was delicious, well these blow-them-out-of-the-water!! They are amazing… and the size that I was claiming were gi-normous… the hubs had two. Ha!

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