Description
These Lemon Poppy Seed Scones are bursting with refreshing lemon flavor and crunchy poppy seeds. This simple recipe results in delightful scones, perfect for breakfast or a lovely 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.
- Cut in the cold butter using a pastry cutter until the mixture resembles coarse sand.
- In another bowl, combine the eggs, Greek yogurt, vanilla extract, and almond extract.
- Add the wet ingredients to the dry mixture and stir until just combined.
- Turn the dough onto a floured surface, shape it into a 12-inch circle, and cut into six wedges.
- Gather any scraps, pat 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 are golden.
- In the meantime, whisk the powdered sugar with melted butter and lemon juice until smooth.
- Brush the warm scones with melted butter and drizzle the glaze over the top.
- If desired, sprinkle additional poppy seeds on the glaze.
Notes
For best results, use cold butter and handle the dough as little as possible to keep the scones light and fluffy.
Feel free to substitute other extracts, like lemon or vanilla, based on your preferences.
These scones freeze well; just reheat them in the oven before serving.
Nutrition
- Serving Size: 1 scone
- Calories: 260
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg