Description
Enjoy the delightful taste of these Lemon Poppy Seed Scones! With their bright lemon flavor and poppy seeds, they’re perfect for breakfast or an 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 together the flour, sugar, poppy seeds, baking powder, and salt.
- Cut in 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 ingredients, stirring until just mixed.
- Turn the dough onto a floured surface, pat it into a 12-inch circle, and cut it into six wedges.
- Gather the scraps, pat them into another circle, and cut them into six wedges again.
- Place the scones on a baking sheet and bake for 15–17 minutes until golden.
- While baking, whisk powdered sugar with melted butter and lemon juice until smooth.
- Brush warm scones with melted butter, then drizzle the glaze over the tops.
- Optionally, sprinkle additional poppy seeds on the glaze.
Notes
For best results, use cold butter straight from the fridge.
You can adjust the amount of lemon juice for desired glaze consistency.
Store leftover scones in an airtight container at room temperature.
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg