Description
These Lemon Poppy Seed Scones are bursting with fresh flavors and are incredibly easy to make. They feature a delicious balance of lemon and buttery goodness, making them an ideal treat for breakfast or afternoon tea.
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 the 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, mix the eggs, Greek yogurt, vanilla extract, and almond extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Turn the dough onto a floured surface and pat into a 12-inch circle. Cut into six equal wedges.
- Collect the scraps, pat down, and cut into another six wedges.
- Place the scones onto a baking sheet and bake for 15 to 17 minutes, until golden brown.
- In the meantime, whisk the powdered sugar with the melted butter and lemon juice until smooth.
- Brush the warm scones with melted butter and drizzle the glaze over them.
- If desired, sprinkle additional poppy seeds on top of the glaze.
Notes
Make sure the butter is very cold for the perfect flaky texture.
These scones are best enjoyed fresh but can be stored in an airtight container for a couple of days.
Feel free to adjust the amount of lemon juice in the glaze to suit your taste.
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 10g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg