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



Directions

Scones

Line a baking sheet with parchment paper. Heat oven to 375°F.

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 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 processor 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.

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 1 month.