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Breads, Breakfasts, Desserts

Maple Drive lemon poppy seed scones

Maple Drive lemon poppy seed scones
Bryan Chan / Los Angeles Times

What could be more tempting than a scone, tender and flaky within, delicately browned and slightly crunchy at the edges? Nothing, apparently, judging from the baker's dozens of requests we've gotten for scone recipes. Some are positively rhapsodic. "I can't ... Read more

Total time: 50 minutes | Makes 12 scones
  • 3 1/2 cups flour
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 1/2 cup plus 2 tablespoons poppy seeds
  • 3 tablespoons grated lemon zest
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 3/4 cups whipping cream
  • 2 tablespoons melted butter

Step 1Mix the flour, one-half cup sugar, poppy seeds, lemon zest, baking powder, baking soda and salt in a large bowl until combined. In a separate bowl, whisk together the egg and the whipping cream. Stir the cream mixture into the dry ingredients just until combined; do not overmix.

Step 2Heat the oven to 350 degrees. Place the dough on a lightly floured surface and gently pat into a 1-inch-thick round. Cut out scones with a 3-inch round cutter that has been lightly sprayed with nonstick spray. Place the scones on a parchment-lined baking sheet, several inches apart. Brush the tops with melted butter and sprinkle with the remaining tablespoon sugar.

Step 3Bake the scones 20 to 24 minutes, until lightly golden on the sides and bottom.

Note: From Maple Drive, requested by Jacqueline Fuchs of L.A.


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