For a couple of decades we have loved our lemon poppy seed muffins. It is a great combination of flavors. When I stumbled across a recipe for lemon poppy seed scones I was intrigued. In all my baking life I had never tried scones. In fact, the only place I have ever encountered one is Starbucks. Scones are a good choice: they are not too sweet and not too heavy. This particular recipe calls for whole grain flour, a nutritional improvement over your typical white flour scone. However, you might want to try the scone with half all-purpose (white) flour on your first pass, particularly if the flour is not fresh. In any case, after making these lemon poppy seed scones, I doubt I will ever make the muffins again. These scones are phenomenal. They are also very filling. We raked and moved leaves for three hours after having one of these lemon poppy seed beauties with tea.
Be forewarned, the cost of these scones is high unless you have a good source for bulk poppy seed. Another thrifty tip is to buy whipping cream on sale or in bulk (if you can find it) and freeze it in user-friendly portions. Cream freezes well if you are using it for baking.
Have cups of tea ready when these lovelies come out of the oven. They will break apart easily in the places you scored them before baking. Open a scone and smear on a little soft butter. Mmmmm.
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