Leave a basket of these scones out for guests at any brunch or breakfast gathering.

Martha Stewart Living, June/July 1993


Recipe Summary

Makes 6 scones


Ingredient Checklist


Instructions Checklist
  • 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.