Lemon Jubilee- Lemon Poppy Seed and Almond scones

April 10, 2010 § Leave a comment

I still have some lemons left over from my friend Cheri.  I decided to make some lemon scones for breakfast this week.  I tried to make them even more healthy, so I eliminated sugar where I could and chose to not add a lemon glaze on top of the scones.  I will include the recipe for the glaze because it is so good with the scones.  You could also use sanding sugar or sugar in the raw to make it a little sweeter.


  • 1  3/4  cups all-purpose flour
  • 2 1/4 tsp. baking powder
  • 4 Tbsp. sugar
  • 1/2 tsp. salt
  • 1/4 cup unsalted butter, cut into small pieces and refrigerated, after cutting, until cold.
  • 2 large eggs
  • 1/3 cup heavy cream
  • 1 Tbsp. poppy seeds
  • 1/2 cup almonds
  • zest from 3 lemons (you could also use lemon extract)


1.  Preheat oven to 450º.  Put flour, baking powder, sugar, lemon zest, almonds, poppy seeds, and salt into a food processor.  Pulse until combined.

2.  Add the chilled pieces of butter and pulse until the butter and flour mixture form medium sized round pieces.

3.  In a small bowl, beat the two eggs together (reserve 2 Tbsp. of the eggs to the side.  Use these eggs when applying the sanding sugar to the top of the scones.  If you are not using the sugar, use the eggs tomorrow for breakfast).

4.  To the beaten eggs, add the heavy cream.  Pour the liquid into the food processor in a steady stream.  Pulse as you add the liquids.

5.  On a lightly floured surface, pat the dough into an 8 inch round that is about 3/4 inch thick.  Try to work with the dough as little a possible.  Cut the round piece of dough into either 8 or 12 wedges (depending on how large you want your scones).  Place each scone onto an ungreased nonstick baking sheet.

6.  If you want to add sanding sugar or sugar in the raw, brush each scone with he left over egg mixture.  Sprinkle with sugar.  If you want to have plain scones or add the lemon glaze at the end, omit this step.

7.  Bake the scones until golden, about 15 minutes.  Cool over a metal rack.

8.  If topping with lemon glaze, put a piece of foil underneath the metal cooling rack.  This will make for easier clean up later on.  Mix together          1  1/4 cup powdered sugar, 1/4 cup fresh lemon juice, and 1 tsp. vanilla.  Pour the glaze over the scones (once they have cooled).  Let dry before eating.


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