Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups all purpose flour
- 1 large egg
- 3 tbsp. grated lemon rind
- 1 tsp. poppy seeds
- 1 1/2 tbsp. lemon juice
- 1 cup sifted icing sugar
- 1/2 cup buttermilk
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. Salt
- 2 tbsp. sugar
- 1/3 cup butter
Directions
Preheat oven to 425 F
Slightly beat egg and add to butter milk, set aside.
In a bowl, add flour, lemon rind, poppy seeds, and lemon juice.
Once butter is cut into pats, add to bowl; work with pastry cutter until mixture is crumbly.
Add buttermilk mixture.
Turn dough out onto lightly floured surface and knead five or six times, divide in half and roll or pat each section into circle.
Cut each circle into six wedges placing one inch apart on lightly greased sheet.
Bake for 12 - 15 minutes or until golden brown.
Combine lemon juice and sifted powdered sugar. Drizzle evenly on scones.
MAKES 16 servings.