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Breakfast & Brunch:

Lemon Poppyseed Scones with Lemon Honey Butter

If life is giving you lemons…turn them into lemon poppy seed scones! This zesty, made-for-summer treat is the perfect addition to any kitchen table. Each bite offers a mouthwatering combo of creamy lemon, the slight crunch of poppy seeds, and the all-natural sweetness of honey. Enjoy these scones solo or with a cup of your favorite iced coffee.

Yield 8 scones
Prep Time 15 minutes
Total Time 30 minutes

Ingredients

Scones:

  • ¼ cup + 2 Tbsp whole milk, divided
  • ¼ cup Nature Nate’s pure honey
  • 1 large egg
  • 2 tsp lemon zest (from about 1 large lemon)
  • 2 Tbsp lemon juice (from about 1 large lemon)
  • 2 cups all-purpose flour, plus more for dusting
  • 1 Tbsp baking powder
  • 1 Tbsp poppy seeds
  • ½ tsp fine sea salt or table salt
  • 7 Tbsp unsalted butter, cubed, very cold

Lemon Honey Butter:

  • ¼ cup salted room-temperature butter
  • ¼ cup Nature Nate’s pure honey
  • 1 tsp lemon zest


Directions

For scones:

Line a baking sheet with parchment paper. Heat oven to 375°. In a medium-size bowl, add milk, honey, egg, lemon zest, and lemon juice. Whisk with a fork until fully incorporated. Put in refrigerator. In your food processor, add flour, baking powder, poppy seeds, and salt. Pulse until well-mixed and poppy seeds are evenly dispersed.  Add butter to the food processor, and pulse until the mixture resembles coarse sand.

Retrieve the milk-and-honey mixture from the fridge. Pour into the food processer, and blend just until there are no dry spots. The dough will be very soft and sticky.

Place dough onto a well-floured surface. Pat into a round approximately 1-inch thick and 8-inches wide. Add a little flour on top of dough if needed to avoid sticking to fingers. Dip a large knife in flour, and cut out 8 triangle wedges. (You may have to dip the knife back in flour after each cut to ensure it doesn’t stick.)

Transfer the scones to the parchment paper-lined baking sheet, and brush with the remaining milk. Bake for 7-8 minutes or until a toothpick inserted comes out clean. Cool slightly, and serve warm with lemon honey butter.

For lemon honey butter:

In a mixer, whip together butter, honey, and lemon zest for 1 minute. Serve at room temperature. Keep in a sealed container at room temperature for a few days or in the refrigerator for up to one month.