Description
These Lemon Poppy Seed Scones are bursting with flavor and simplicity. With fresh lemon juice and poppy seeds, they make for a delightful addition to any breakfast or brunch. Enjoy these easy, homemade scones with a sweet glaze that will certainly impress!
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 flour, sugar, poppy seeds, baking powder, and salt.
- Cut in the cold butter using a pastry cutter until the mixture resembles coarse sand.
- In a separate bowl, whisk together 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.
- Collect the scraps, reshape into another circle, and cut into six wedges.
- Place the scones on a baking sheet and bake for 15–17 minutes or until golden brown.
- Meanwhile, mix powdered sugar with melted butter and lemon juice until smooth.
- Brush warm scones with melted butter and drizzle the glaze on top.
- If desired, sprinkle additional poppy seeds on the glaze.
Notes
These scones are best served warm.
Feel free to add a bit of lemon zest for extra flavor.
Store any leftovers in an airtight container for up to two days.
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg