Lemon Poppy Seed Scones
Soft, golden, and zesty scones with a nutty poppy seed crumb, topped with a bright lemon glaze. Perfect for breakfast or brunch, these flaky, tender scones balance buttery richness and citrus freshness with an easy, step-by-step process.
- Prep Time: 15
- Cook Time: 18
- Total Time: 33
- Yield: 12 scones
- Category: cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 oven to 375°F (190°C)
In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, and salt.
Using a pastry cutter or cold butter, cut in cold butter until crumbly, like coarse sand.
In a separate bowl, mix eggs, Greek yogurt, vanilla extract, and almond extract.
Pour wet ingredients into the dry and stir until just combined.
Turn dough onto a floured surface, pat into a 12-inch circle, and cut into six equal wedges.
Gather scraps, pat into another circle, cut into six wedges.
Place scones on a baking sheet and bake 15–17 minutes, until golden.
Meanwhile, whisk powdered sugar with melted butter and lemon juice until smooth.
Brush warm scones with melted butter, then drizzle glaze over top.
Sprinkle additional poppy seeds on the glaze, if desired.
Notes
Toasting poppy seeds in a dry pan for 1–2 minutes enhances their nutty flavor.
Use room-temperature eggs for a smooth dough.
Adjust glaze consistency by adding more lemon juice or powdered sugar as needed.
Store in an airtight container for up to 2 days. Serve with extra lemon zest or a dollop of Greek yogurt for pairing.
Find it online: https://sweetcraftrecipes.com/lemon-poppy-seed-scones/