Rustic Lemon Poppy Seed Scones

I used this recipe with fresh lomons off my tree. It was excellent, but it is only mildly lemony. I think using a tiny bit of lemon extract could be the key? I also varried it- I made cranberry walnut scones and they were to die for!

Loved the poppy seed! Not sooo lemon like, but a very good scone.

These were great. Not too sweet, and very light and crumbly. I added some lemon juice to the batter for extra lemon flavor, and instead of brushing the tops with milk, I made a glaze out of powdered sugar and lemon juice. I had to bake for slightly longer- about 20 mins- until the tops got a little brown. They were so quick to make and gave such a good result. I will certainly make these again.

These were pronounced "very good" by several at the table, and I also thought the flavor and texture were excellent. I like a stronger lemon flavor, however, so I plan to add some lemon extract next time. I used half whole wheat flour (had to add more flour than called for because the dough was a bit too sticky) and sucanat instead of white sugar, and I made the traditional triangular scones instead of round. The scones baked for 18 minutes before they were done: nice golden color! Thanks for a good recipe which I will certainly make again. EDIT: I made these again tonight, and adding 1 teaspoon of lemon extract pushed these up into five-star territory. I also used three-quarters whole wheat flour tonight and omitted the milk and sugar on top...and I made "drop" scones instead of fussing with triangles. :-) We enjoyed these even more than last time, and they are definitely a permanent part of my baking repertoire.

These scones are so good. There's something special about serving delicious tasting scones fresh from the oven to complete a simple supper. Right up there with fresh bread! Made these Rustic Lemon Poppy Scones according to recipe ... so simple, so easy, so perfect an ending to a meal.