Lemon Poppyseed Scones

Our Lemon Poppy Seed Scones are baked with a juicy mix of lemon zest, lemon juice and poppy seeds. Lots of sunkissed flavor, texture and crunch make these an easy breakfast or afternoon snack. These scones are so easy to make, with Just Add Water directions, you can quickly and easily make them anytime you want!

Ingredients: 

Unbleached Enriched Flours (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Oil [Canola Oil (Ascorbic Acid and Rosemary added to preserve freshness) and/or Sunflower Oil], Palm Oil, Buttermilk, Natural Lemon Flavored Pieces [Sugar, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Corn Flakes, Corn Syrup, Palm Oil, Vegetable Colors (Pumpkin, Citric Acid), Natural Flavor, Annatto], Baking Powder [(Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate) leavening], Poppy Seeds, Salt, Natural Lemon Flavor, Baking Soda (leavening), Citric Acid. CONTAINS: Wheat, Milk. This product is prepared and packaged using equipment that may come in contact with Egg, Soy, Tree Nuts (Pecans, Coconut, Almonds), Sesame. Glaze not included.

Directions: 

Preheat oven to 375°F.
Lightly grease baking sheet pan, line with parchment paper, or use wedge-shaped scone pan.

In bowl, add water to mix and stir with fork until combined and sticky dough forms. If dough seems dry, add additional water 1 teaspoon at a time.

Drop heaping tablespoons of dough (10-12) about 3" apart onto prepared pan.

For triangle shaped scones, shape by hand into triangle or if using a wedge-shaped pan, drop even mounds of dough into each cavity and spread into triangle shape.

Bake 14-16 minutes, or until firm and lightly golden on top.