M.I. Scarrott, Christian Author
Lemon Poppy-Seed Scones


  • 2 cups unbleached all purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoons poppy seeds
  • 1 teaspoon lemon peel, grated fine
  • 1 cup whipping cream
  • 3 tablespoons water
  • 1 egg, beaten


  • 1 teaspoon poppy seeds

Preheat oven to 350 degrees. Combine flour, sugar, baking powder and salt in a large mixing bowl. Stir in the poppy seeds and lemon zest.

Slowly stir in the cream and 3 tablespoons water. Using a fork, continue to stir just until dough is formed. Turn dough out onto a lightly floured breadboard and knead the dough for a minute. Lightly press the dough with your hands to form an 8-inch circle. With a knife, cut the dough into 6 wedges, place wedges on baking sheet lined with parchment paper.

Brush tops with beaten egg and sprinkle on additional poppy seeds. Bake for 25-30 minutes, or until golden brown.