22 Reviews of Lemon Poppy Seed Scones

From: Miss Annie

On Dec 2, 2002

These scones were fabulous! They were not dry like a lot of scones tend to be, but they were tender. I made these for Thanksgiving breakfast, and made them the day before serving. They do keep well. I reheated them in the oven for about 10 minutes at low temperature. Thanks very much, Bev, for sharing these wonderful breakfast scones.

From: Auntietta

On May 20, 2003

LOVE this recipe...served it to a group of really good cooks...they, too, loved it. I added more lemon zest, as well as more lemon juice but otherwise followed the directions. Nice to know you can use the food processor and still get tender scones. Thanks.

From: evewitch

On Aug 17, 2003

Very nice! You have done my family a service by posting this. I always thought scones were somewhat fragile and had to be done by hand, which knocks them off my list - I do all my mixing in the KitchenAid. Then I saw this ... I had the courage to try it in the KitchenAid, and now I know that it can be done (I don't own a food processor). Now, not only can I make this recipe again, as I really like the lemon, I can also try other scones. Thank you, Bev!

From: Karen=^..^=

On Sep 27, 2002

This one rates 10*!!! I made these for breakfast this morning and WOWWEEEEEE! The texture is incredible and the flavor is almost unbearably good! As I sit here nibbling and waiting for the coffee to brew, it is all I can do to contain myself and not scarf the whole thing down! Thanks so much for this recipe, Bev...I have been making scones for years and they have NEVER come out like this P.S. Made them by hand instead of food processor, and also used salted butter and skim milk.

From: najwa

On Jul 24, 2004

Oh my, these are just wonderful! Tender and so light! I made these by hand, and I also made 12 instead of 8 .. They also freeze very well, my husband enjoyed these for breakfast for almost two weeks! Thanks!

From: Stellula

On Mar 6, 2005

DELICIOUS!!! So easy to make even without a food processor. I only made one slight change: 2% instead of whole because that's what I had on hand. In order to get a dough to form, I also did have to add more than the 1/3 cup the recipe called for. Still, thumbs up!!

From: Kim D.

On Apr 29, 2004

Wow Bev, these scones turned out beautifully! The texture and taste were perfect! I mixed them by hand, yet they still didn't take long to prepare. The only change I made to the recipe was using regular butter and omitting the salt. I also sprinkled the tops with vanilla sugar. Scones are hard to find here in Texas, but now thanks to you I can make my own! Thanks Bev!!!

From: Tulip-Fairy

On Apr 30, 2004

Light and Fluffy...wonderful!!! Here in England we eat scones for afternoon tea rather than for breakfast, and these were a definate hit!!! Tried them warm with butter, cold spread with lemon curd and then just the way they came out of the oven..all ways were good!!!Thank You!

From: Bunnooki

On Aug 18, 2005

What can I say that hasn't been said by the other reviewers....this is a WOW recipe. Excellent texture and the taste is too die for. I also added more lemon zest and juice for a little extra zing. They are now my #1 scone recipe. Next time may try with blueberries. Thanks for this superb recipe Bev.

From: melsmom

On Mar 9, 2006

These scones were so good. They just melt in your mouth. My 10 year old and I made these this morning. We ate one just out of the oven. I didn't have a whole lemon so I used 3 tablespoons of bottled lemon juice. I brushed the tops with whole milk and sprinkled the sugar on them before baking. The baking time was right on. Perfect recipe. I will be making these from now on. Thanks Rita