Lemon Poppy Seed Scones


Lemony Scones goes well with tea

I totally forgotten about this post that was supposed to follow after the Mini Carrot & Rosemary Scones post last week.

To recap, I braved my 1st attempt on a scone recipe for my friend’s gathering. Not willing to take the risk of having a failed attempt on the actual day, I definitely had to try out the recipe and have testers for these scones! Due to my indecisiveness, I had to try out 1 savoury & 1 sweet recipe – Mini Carrot & Rosemary Scones (posted last week) and Lemon Poppy Seed Scones.

I used the same recipe base for both scones, just swap the flavour ingredients and salt with sugar. Did I mention how simple it is to make scones? Just minutes.. I used a small plastic cup to cut out round shapes scones – to make mini scones. If you prefer bigger scones, use bigger glass or container caps. I love the lemony flavour and fragrance in bakes, speaking of which – I miss my Lemon Poppy Seed Cake..

Delivering Scones In Pretty Basket

Brought these little yummies in a basket to my ladies mastermind gathering.

The verdict? The scones finished quickly over tea & coffee, together with laughter and joy. The next day, one of them requested me to bring her some again.. 🙂

LEMON POPPY SEED SCONES (Recipe from Sunita’s World)
Makes: 15 mini scones

1 & 3/4 cup Wheat Flour
grated zest of one large Lemon
2 tablespoon Poppy Seeds + a little extra for topping
3 teaspoon Baking Powder
4 tablespoon of Brown Sugar ( I used raw cane sugar)
4 tablespoon of Olive Oil
4 tablespoon Lemon Juice
7 tablespoon Plain Yogurt (I used my homemade yogurt)
Milk for brushing the tops

1. Pre heat the oven at 200 deg c and lightly dust a baking tray with flour.
2. In a bowl, add all ingredients and combine with the fingertips into a craggy dough. Do not knead or over mix.
3. Using a rolling pin or your hands, roll out the dough to about 1 and 1/2 cm thickness. Using a 3cm diameter cup or bottle cap, cut out the rounds and arrange them on the prepared baking tray. Gather the leftover dough and repeat till all the dough has been used up. I got about 15 scones.
4. Brush the tops with a little milk and sprinkle a few poppy seeds on top.
5. Bake for  20 minutes or until the scones turn light brown. Cool the scones on the tray for a few seconds and then transfer them to a rack to cool completely.

Yay I made scones – finally! Next, going to try traditional English Scones with Cream & Jam.. I think I deserve an occasional indulgent 🙂


  1. These scones look delicious, and love that you use whole wheat flour and olive oil, that’s what I usually do when I bake anything. Lemon and yogurt definitely add great flavor and texture to these scones. YUM 🙂

  2. Hi Shannon! It’s indeed great to meet another fellow KL-lite. Thanks for stopping by and buzzing me. I love scones and really love anything to do with lemon and poppy seeds. I have not made myself any scones, cause I’m so spoilt at times that I only desire the ones in Melbourne..LOLs. Looks like this will change now, as I am going to make myself fresh scones, and serve them with raspberry or strawberry jam with fresh cloted cream.. Yummmmmmm [drooling here ;p] Hugs, Jo

    • Joanna, the ones I made are healthy scones, not as fluffy as the traditional english scones. Fluffy scones use real butter, cream and lemonade.. hehe

  3. Love poppy! Those scones look so good!

  4. Looks wonderful! Love this.

  5. Hi, thanks for stopping by to my blog and your kind comment. I love making scones and like you said they were so simple to make 🙂

  6. Beautiful! I love your mini versions…and what great flavor in these. Now I want to bake scones (except that it’s supposed to be 98Âş today!).

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