Description
These Lemon Poppy Seed Scones are delightfully simple to make, bursting with citrus flavor from fresh lemon juice and topped with a sweet glaze, making them an irresistible treat for breakfast or tea time.
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, combine the flour, sugar, poppy seeds, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse sand.
- In another bowl, whisk together the eggs, Greek yogurt, vanilla extract, and almond extract.
- Add the wet ingredients to the dry ingredients and stir gently until just combined.
- Transfer the dough to a floured surface, forming it into a 12-inch circle, and cut into six equal wedges.
- Gather the dough scraps, reshape them into another circle, and cut into six more wedges.
- Arrange the scones on a baking sheet and bake for 15–17 minutes, until they turn golden brown.
- While baking, whisk together the powdered sugar, melted butter, and lemon juice to form the glaze.
- After baking, brush warm scones with the glaze and sprinkle with additional poppy seeds if desired.
Notes
For a richer flavor, ensure the butter is very cold when you cut it into the flour.
These scones are best enjoyed warm but can be stored in an airtight container for a couple of days.
Feel free to adjust the lemon juice in the glaze to your preference for sweetness.
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg