Lemon Almond Poppy Seed Scones
I’m partnering with Woodstock Foods and Stonyfield as a member of their Clean Plate Club to bring you today’s recipe. I received this product for review, all opinions are my own. Thank you for helping me work with brands I love!
These lemon almond poppy seed scones are buttery, moist, and bursting with lemon zest! Poppy seeds and almonds add a nice crunch!
It’s time to bake those winter blues away with these delicious homemade scones! They’re bright, lemony and ready to go in 30 minutes. I’ll be the first to admit, it took me a while to like scones. Most bakery scones are too try or overly sweet. After my mom made us her blueberry scones, I was hooked. They were moist, flavorful and petite. And while I felt like I was eating dessert for breakfast, I knew they were *slightly* healthier than their full-fat counterparts.
I took my mom’s recipe and turned it into these lemon almond poppy seed scones. I used Stonyfield Vanilla Grassfed Yogurt (P.S. this line of yogurt is the only kind my husband likes/eats, the blueberry is amazing) along with Woodstock Lemon Almonds (P.S.S. we munch on these almost every day, they’re that good), both of which were perfect for this recipe.
First, I whisked together the dry ingredients in a large mixing bowl. Then I took my COLD butter and blended it in. You’re looking for pea size (or slightly smaller) clumps. If you don’t have a pastry blender, you can use frozen butter and your cheese grater. Pop both items in the freezer for 2 hours, then grate away! It’s a fun little trick I use when making pie crust and puff pastry.
Next add the liquid ingredients and mix until a soft, sticky dough forms. Turn the dough onto a floured surface and pat into a 1-inch thick circle. Cut into 8 wedges (or 6 if you want big scones) and transfer to a lined baking sheet. Press in the chopped almonds (slivered or sliced work too) and brush with melted butter.
Pop ’em in the oven for about 20 minutes or until they get nice and golden brown on top, then pull them out and mix the glaze while they cool. Drizzle the glaze over top and enjoy immediately! These scones would be great for breakfast, brunch or special occasions. Don’t have poppy seeds on hand? Try adding 1 cup of fresh blueberries or raspberries, you can thank me later! ????
- 2 c. all-purpose flour
- ⅓ c. granulated sugar
- 3 tbsp. poppy seeds
- 1 tbsp. baking powder
- ½ tsp. kosher sea salt
- 6 tbsp. (3/4 stick) cold butter, cubed
- 2 large eggs, beaten
- ⅓ c. vanilla yogurt (Greek or regular, I prefer full-fat)
- 1 tsp. vanilla extract
- ¼ tsp. almond extract
- 3 tbsp. lemon zest
- ¼ c. sliced or slivered almonds*
- 2 tbsp. unsalted butter, melted
- For the glaze:
- 1 c. powdered sugar
- 2½ tbsp. fresh lemon juice
- 2 tbsp. unsalted butter, melted
- ½ tsp. lemon zest
- pinch kosher sea salt
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat. set aside.
- In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt. Cut in the butter with a pastry blender until pea-size clumps form (or if you have frozen butter, you can grate it).
- Add the eggs, yogurt, vanilla extract, almond extract and lemon zest, stir just until combined. The dough should be fairly sticky.
- On a floured surface, pat the dough into a 1" thick circle. Using a bench scraper or a knife, cut the dough into 8 wedges. Place onto the prepared baking sheet, about 2 inches apart.
- Press in the almonds, then brush the scones with melted butter. Place in the oven to bake for 20 minutes, or until the tops are slightly browned. Remove from the oven and transfer the scones to a wire rack to cool completely.
- Meanwhile, to prepare the glaze, in a small bowl whisk together the powdered sugar, lemon juice, butter, lemon zest, and salt. Drizzle over the tops of the cooled scones. Serve immediately.
-Don't have poppy seeds? Fold in 1 cup of fresh fruit along with the wet ingredients.
Recipe source: Life Made Simple