Memorial Day Recipes

Lemon Poppyseed Scones

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Lemon Poppyseed Scones

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This sweet combination has a sweeter topping that really makes these scones irresistible.

Ingredients

  • Topping:
  • 4 Tbs. sugar
  • 2 Tbs. lemon juice
  • Scones:
  • 2 C. all-purpose flour
  • 2 Tbs. sugar
  • 2 Tbs. baking powder
  • 1/2 tsp. soda
  • 1/2 tsp. salt
  • 1/4 C. butter or margarine, cut up
  • 2/3 C. buttermilk
  • 1 large egg
  • 1 Tbs. poppy seeds
  • 1 tsp. grated lemon peel

Directions

Preheat oven to 425 degrees. Combine dry ingredients in large mixing bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Beat buttermilk and egg in small bowl. Pour onto dry ingredients. Add poppy seeds and lemon peel. Mix with fork until blended. On lightly floured surface knead dough 5 or 6 times.

Transfer to greased cookie sheet and pat into 8 inch circle with floured hands. Cut into 8 wedges with long sharp floured knife - do not separate. Bake 14-16 minutes until golden brown. Brush topping over top of hot scones. Serve warm.

Variations: For Cheddar-Chive Scones: Reduce sugar to 1 Tbs., omit poppy seed and lemon peel. Add Cheddar cheese (shredded), 1 Tbs. chives, omit topping.

215 calories per scone, 7 grams of fat per scone, 43 mg. of cholesterol. 

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