Lemon Poppyseed Scones


by Heather Harris Brady

So this is the view outside my kitchen window, complete with deer tracks leading from the compost pile to my garden:


It can mean only one thing – holiday baking! Since I did my complete cookie list last year, I’ve been working on some new things this time around. But you have to take a break sometimes amirite? The holidays are a marathon not a sprint after all. I love these with a hot cup of tea. They would also be a great way to pamper any overnight guests.

Lemon Poppyseed Scones, Makes about 16

Zest from three lemons

2 T. sugar

4 T. butter

3 T. poppy seeds

1 t. almond extract

1 egg

2/3 c. heavy whipping cream

2-1/4 c. flour

1 T. baking powder

Combine the zest and sugar in a bowl. Work the zest into the sugar so the lemon oil really comes out. Preheat the oven to 375.


Combine the sugar with the rest of the dry ingredients, then cut the butter in.


Beat the liquid ingredients together and stir them in.


When the flour is all incorporated, turn the dough out on a floured countertop and knead it about 8-10 turns. Then I like to roll it all out and cut cute little circles. Lay them out a greased cookie sheet.



Bake them for 12-15 minutes, until they puff up and just barely brown.


While they’re baking make the lemon glaze. Combine 2 T. softened butter and the juice from two lemons in a bowl. Stir in 2 c. powdered sugar until it’s smooth. Then spoon the glaze over the scones, hot from the oven.



They’re smallish, so you can eat more than one. . .it’s okay.



If you’re compelled to put something on them, lemon curd and a dab of raspberry jam would be fantastic.

One year ago: Finnish Teaspoon Cookies


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