Description
Lemon poppy seed scones are delightful with their zesty flavor and soft, buttery texture. With a simple mix of ingredients, this recipe is ideal for breakfast or an afternoon treat!
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 flour, sugar, poppy seeds, baking powder, and salt.
- Using a pastry cutter, cut in the cold butter until the mixture resembles coarse sand.
- In another bowl, mix the eggs, Greek yogurt, vanilla extract, and almond extract.
- Combine wet ingredients with dry ingredients and stir until just mixed.
- Turn the dough onto a floured surface and pat it into a 12-inch circle, cutting it into six wedges.
- Gather any scraps and form another circle, cutting it into six wedges.
- Place the scones on a baking sheet and bake for 15–17 minutes until golden.
- Meanwhile, mix powdered sugar with melted butter and lemon juice until smooth.
- Brush warm scones with the butter and drizzle the glaze over the top.
- Sprinkle additional poppy seeds on top of the glaze, if desired.
Notes
For a richer flavor, chill the dough for 30 minutes before baking.
These scones are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Experiment by adding lemon zest for extra zest. Avoid overmixing the dough to keep the scones fluffy.
Nutrition
- Serving Size: 1 scone
- Calories: 215
- Sugar: 10g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg