This recipe takes the familiar flavors of a lemon poppy seed muffin and tucks them into scones. They are buttery, flaky, tender and a very welcome change after months of chocolate and pumpkin! Serve with salted butter or your favorite jam and a hot, black tea.

These scale down easily by ⅓ to make 6 scones. I used one stick of butter and one whole egg and adjusted the other ingredients accordingly.

If you don’t have lemon extract, add a bit of lemon juice. The flavor doesn’t carry quite as strongly, but I don’t want to send you on a grocery hunt.