Maple Drive lemon poppy seed scones

Time 50 minutes
Yields Makes 12 scones
Maple Drive lemon poppy seed scones
(Bryan Chan / Los Angeles Times)

Mix the flour, one-half cup sugar, poppy seeds, lemon zest, baking powder, baking soda and salt in a large bowl until combined. In a separate bowl, whisk together the egg and the whipping cream. Stir the cream mixture into the dry ingredients just until combined; do not overmix.


Heat the oven to 350 degrees. Place the dough on a lightly floured surface and gently pat into a 1-inch-thick round. Cut out scones with a 3-inch round cutter that has been lightly sprayed with nonstick spray. Place the scones on a parchment-lined baking sheet, several inches apart. Brush the tops with melted butter and sprinkle with the remaining tablespoon sugar.


Bake the scones 20 to 24 minutes, until lightly golden on the sides and bottom.

From Maple Drive, requested by Jacqueline Fuchs of L.A.

Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.