Description
These Lemon Poppy Seed Scones are moist and bursting with flavor from fresh lemon juice and poppy seeds. Easy to make, they are perfect for breakfast or a delightful afternoon snack.
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.
- 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.
- Combine the wet ingredients with the dry mixture and stir until just combined.
- Transfer the dough to a floured surface, shape it into a 12-inch circle, and cut it into six wedges.
- Gather any scraps, form them into another circle, and cut into six wedges again.
- Arrange the scones on a baking sheet and bake for 15-17 minutes or until golden brown.
- While baking, mix the powdered sugar with melted butter and lemon juice until smooth.
- Brush the warm scones with melted butter, then drizzle the glaze over them.
- If desired, garnish the glaze with additional poppy seeds.
Notes
Use fresh lemon juice for the best flavor.
These scones can be served warm or at room temperature.
Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 10g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg