When we host a brunch or have overnight guests, these lemon poppyseed scones are always on the menu. They are easy to make and everyone loves them.
We first had these scones at an early morning event at Round Pond Estate winery, hosted by their winery Chef Eric Maczko. We loved them so much we emailed Chef Eric and requested the recipe. He was kind enough to share it, and every time we make them it brings to mind memories of sipping hot coffee in Round Pond’s beautiful organic garden, chilly early morning Napa air, and learning about herbs from someone who was truly passionate about his craft. Chef Eric lost a long battle with cancer since and he is truly missed. The last time we saw him he gave us permission to share his recipe on the website, so we are sharing it in his honor.
The key to this recipe is using room temperature butter (use European-style butter) so all of the ingredients combine easily, then chilling the dough thoroughly before baking. It’s best to use a food processor, ideally the largest one you can find. Clayton has been eying this professional model for a few years now, but we don’t really have a reason to buy a new food processor. In our experience, Cuisinart food processors last a really long time and can stand up to a lot of abuse. The bottom of ours melted (long story), and it’s still working.
A few other recommendations for this recipe: It helps to have a mini spatula for mixing the sour cream mixture and getting it out of the container. We use these and these for little prep tasks. We shape the dough in a quarter sheet pan lined with plastic wrap, then wrap the whole thing in plastic and put it in the refrigerator to chill. For the lemon zest that goes into the mix at the end, we use this size Microplane and we use these to bake on.
- 1 cup sour cream
- 1 teaspoon baking soda
- 4 cups all purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup butter, diced and at room temperature
- 1 egg
- 1 teaspoon vanilla
- Zest of one lemon
- 2 teaspoons poppy seeds
- Preheat oven to 350.
- Mix sour cream and baking soda in a small bowl and set aside (the mixture will expand so make sure to use a large enough bowl).
- In a food processor, combine butter and sugar, pulse.
- Add egg and vanilla to butter mixture, pulse.
- Mix dry ingredients, then add to egg and butter mixture, pulse.
- Add sour cream mixture, lemon zest, and poppyseeds, and just combine.
- Shape scones into a rectangle and chill to set (at least an hour).
- Cut and bake for 15 minutes.