Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Poppy Seed Scones By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 6 scones Leave a basket of these scones out for guests at any brunch or breakfast gathering. Ingredients 3 cups all-purpose flour 2 tablespoons baking powder 1 teaspoon salt 1 tablespoon sugar, plus more for tops 2 tablespoons poppy seeds Zest of 1 lemon 1 large egg 2 tablespoons melted butter 1 ¼ cups buttermilk Directions Heat oven to 425 degrees. Sift flour, baking powder, salt, and 1 tablespoon sugar into a large bowl. Stir in poppy seeds and lemon zest. In a separate bowl, whisk together egg, butter, and buttermilk. Pour liquid into dry ingredients, and combine with a few swift strokes. Turnout dough onto a lightly floured board and knead once or twice. Pat out to 3/4 inch thick; cut into rounds using a 3-inch cutter. Reroll scraps and cut again until used up. Place scones a few inches apart on a greased or parchment-lined baking sheet. Sprinkle with sugar and bake 10 to 15 minutes, or until golden brown. Serve warm. Cook's Notes The night before, mix the dry ingredients and the liquid ingredients separately; refrigerate the latter. When ready to bake, just combine the two. Print