Lemon poppyseed is one of my absolute favorite flavor combinations. If lemon poppyseed muffins are available, they are what I am reaching for. Not the double chocolate or even the banana nut. No siree.
But there only seems to be one way to eat lemon poppyseed; muffins. This is a shame. Such a great flavor combo needs more outlets.
When you are looking for a quick, easy way to make delicious lemon poppyseed treats there is no need to get fancy. These scones are one of our “Lazy Baker” recipes. And to use the word recipe might be stretching it a bit. On NellieBellie we have an entire collection of recipes dedicated to the Lazy Baker. I think Nellie might have created them in honor of me. She loves to cook beautiful, whole-food, non-processed, home-cooked recipes and most of those are what NellieBellie’s recipe collections are composed of. But there are moments when we both realize that time and talent in the kitchen may not be in the favor of all of our readers. Nothing wrong with that. So, for those of you that are more in my shoes and not particularly inclined to bake and cook… Lazy Baker recipes are just perfect. Like these scones…
These lemon poppyseed scones are just one of the many simple recipes I hope to be creating in the future :) These scones are a lazy version that uses lemon cake mix for a base and just a couple more ingredients to finish them out. One of the best parts about this recipe is that you can adapt the recipe really easily to match your own preferences. Like your scones denser? Add more flour and less cake mix. Want a scone that is almost as fluffy as a muffin? Lighten up on the flour and add more cake mix.
Easy as that.
- 1 1/2 c. lemon cake mix
- 1 c flour
- 1 stick soft butter
- 1 egg
- 3 Tbsp milk
- juice from 1/2 a lemon
- 4 Tbsp poppyseeds
- Mix together cake mix and flour.
- Cut in the butter and mix until soft pebbles start to form.
- Add in remaining ingredients and mix until a dough begins to form.
- Roll out, keeping surface well floured.
- Cut before baking, place on greased pan.
- Bake at 325 for 25 minutes