Homemade Lemon Poppy Seed Scones

Homemade Lemon Poppy Seed Scones


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Try these lemon poppy seed scones for breakfast. Perfect with a cup of mint tea.

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Chicago, IL

Time needed

10 min preparation

Serving Size / Yield

4-6 servings


  • 2 Cups All-purpose Flour
  • 3/4 Cup White Sugar
  • 4 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 3/4 Cup Margarine
  • 1 Lemon, zested and juiced
  • 2 Tbs Poppy Seeds
  • 1/2 Cup Soy Milk
  • 1/2 Cup Water
  • Mint Leaves

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Start by preheating the oven to 400 degrees.
Grease a cooking sheet with cooking spray or oil.
In a large bowl, sift the flour, sugar, baking powder and salt.
Add in the margarine and mix. The mixture will be thick and grainy.
Add in poppy seeds, lemon zest and lemon juice.
Combine soy milk and water in a bowl, and gradually blend into the dry ingredients until the batter is moistened, but still thick.
Batter should look like biscuit dough. You may not need to use all the liquid.
Take 1/4 cup sized scoops of batter and place them on the greased baking sheet, about 3 inches apart.
Bake for 10 to 15 minutes or until golden.
Garnish with mint leaf.

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