Lemon-Poppy Seed Scone

Lemon-Poppy Seed Scone

Yield: 48 scones


  • 4 lb., 8 oz. all-purpose flour
  • 1 lb. sugar
  • 2 oz. baking powder
  • 0.75 oz salt
  • 2 oz. poppy seeds
  • 1 lb., 8 oz. unsalted butter
  • 1 lb., 2 oz. frozen (thawed) or refrigerated liquid whole eggs
  • 1 lb., 8 oz. cream
  • 0.2 oz. vanilla
  • 1.5 oz. dried lemon peel
  • 0.25 oz. lemon extract
  • 8 oz. frozen (thawed) or refrigerated liquid whole eggs
  • 8 oz. milk
  • 12 oz. Turbinado or vanilla sugar

Total approximate weight: 11 lb., 12.7 oz.


  1. Blend the flour, sugar, baking powder, salt and poppy seeds in mixer bowl.
  2. Using 3-speed mixer at second speed, cut butter into flour mixture, about 2 minutes.
  3. Combine the liquid whole eggs (1lb., 2 oz), cream, vanilla, lemon peel and lemon extract. Blend into flour mixture. Using dough hook, knead 2 minutes.
  4. Gor glaze, blend together the additional liquid whole eggs, milk and sugar.
  5. Scale into 8 (1 lb. 6 oz.) portions.
  6. Form each into 6-inch (diameter) mounded round loaves. Cut each into 6 wedges.
  7. Brush with egg glaze and dip each scone top into sugar. Place on baking sheets.
  8. Bake at 375° F for 18-20 minutes.

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