Description
Experience the delightful flavors of these Lemon Poppy Seed Scones. Made with fresh ingredients, they’re perfect for breakfast or an afternoon snack, bringing a touch of brightness to your day.
Ingredients
Scale
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 6 tablespoons cold butter, cubed
- 2 large eggs, lightly beaten
- ⅓ cup plain greek yogurt
- 3 teaspoons vanilla extract
- ¼ teaspoon almond extract (optional)
- 1 cup powdered sugar
- 3 tablespoons butter, melted
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
- Using a pastry cutter, cut in the cold butter until the mixture resembles coarse sand.
- In a separate bowl, mix together the eggs, Greek yogurt, vanilla extract, and almond extract.
- Combine the wet ingredients with the dry ingredients and stir gently until just mixed.
- Transfer the dough to a floured surface, shape it into a 12-inch circle, and cut into six wedges.
- Gather any scraps, reshape them into another circle, and cut into six more wedges.
- Place the scones on a baking sheet and bake for 15–17 minutes until they turn golden brown.
- While the scones bake, whisk the powdered sugar, melted butter, and lemon juice until smooth.
- Brush warm scones with melted butter and drizzle the glaze over them.
- If desired, sprinkle extra poppy seeds on top of the glaze.
Notes
Use cold butter for a flaky texture.
Feel free to adjust lemon juice in the glaze to achieve your preferred sweetness.
These scones are best served warm on the day they are made.
Nutrition
- Serving Size: 1 scone
- Calories: 224
- Sugar: 10g
- Sodium: 151mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg