Lemon Poppy Seed Scones
Delicate lemon poppy seed scones with chewy currants, perfect for breakfast or tea time, offering bright citrus flavor and a tender, flaky texture.
Ingredients
Instructions
- Preheat oven to 425°F.
- In a small bowl, soak the currants in boiling water for 10 minutes.
- In a large bowl, whisk together the unbleached flour, cupcake flour, poppy seed, baking powder, baking soda, grated lemon peel, and cinnamon.
- Using a pastry blender, cut the light margarine into the flour mixture until it resembles crumbs.
- Stir in the lemon yogurt, egg whites, soaked currants (drained), and water, mixing well.
- The dough should be somewhat sticky and soft.
- On a floured surface, roll out the dough until it is 1/2-inch thick.
- Cut the dough into rounds using a 2 1/2-inch cutter.
- Coat a baking sheet with nonstick spray.
- Place the scones on the sheet, leaving about 1/2-inch between each.
- Bake until lightly browned, about 10 minutes.
- Serve warm.
Tips & Substitutions
To enhance the flavor, consider using fresh lemon zest instead of dried for a brighter taste. If you don't have cupcake flour, you can substitute with all-purpose flour. For added sweetness, you can mix in a tablespoon of honey or maple syrup into the yogurt. For a twist, try adding chopped nuts or swapping currants for dried cranberries.
Serving Suggestions
These Lemon Poppy Seed Scones are delightful on their own but can be served with clotted cream or lemon curd for an extra touch. Pair them with a cup of tea or coffee for a refreshing breakfast or brunch. They also go well with a fruit salad or as a part of a spread alongside dishes like Willie'S Raleigh House Blueberry Muffins.
Storage & Reheating
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. To reheat, pop them in a preheated oven at 350°F for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Poppy Seed Scones contains roughly 93 calories, with 1g protein, 9g carbohydrates, and 6g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular yogurt instead of low-fat lemon yogurt?
Yes, you can use regular yogurt, but keep in mind that it may alter the texture slightly. If using plain yogurt, consider adding a bit of lemon juice or zest to maintain the lemon flavor.
What can I substitute for light margarine?
You can substitute light margarine with unsalted butter or coconut oil for a richer flavor. Just ensure it is softened to easily blend with the flour mixture.
How can I make these scones gluten-free?
To make gluten-free scones, substitute the unbleached and cupcake flour with a gluten-free flour blend. Additionally, add a teaspoon of xanthan gum to help bind the ingredients and maintain the texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).