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Meyer Lemon Poppy Seed Scones

  • 10 scones
  • Mins
    Prep Time
  • Mins
    Cook Time

Meyer Lemons are in season during the Winter/Early Spring months. They are a bit sweeter than Eureka lemons. This recipes works just fine with Eureka lemons, if you can't find the Meyers. I adapted this recipe from "Our Best Bites" by using buttermilk, instead of sour cream-- and I preferred the texture and flavor better, this way. I keep pure lemon oil in my fridge, and I used that to increase the lemon flavor. For the glaze, I used my go-to recipe that uses powdered sugar, lemon and cream. It took only 10 minutes to make, and in 30 minutes, I had beautiful scones with our morning coffee.


2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon table salt (decrease or omit if using salted butter)
1 teaspoon poppy seeds
8 tablespoons frozen unsalted butter (if using salted butter, cut down on salt)
½ cup buttermilk (or half and half, or heavy cream)
1 large egg
¼ tsp. Pure Lemon Oil (optional)
Zest of 1 Meyer lemon (Eureka lemons work fine, too)
¼ cup strained lemon juice
1 Tablespoons half & half (or heavy cream)
1⅓ cup powdered sugar, sifted

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