Lemon Poppy Seed Scones Recipe

Lemon scones topped with almonds and glaze.

4.93 from 13 votes

Lemon Poppy Seed Scones Recipe

When life gives you lemons, turn them into these delectable Lemon Poppy Seed Scones! They're the perfect morning or afternoon pick-me-up!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: scones

Calories: 396kcal

Author: Andrea

Ingredients

For the Scones

2 cups all-purpose flour
1/3 cup granulated sugar
3 Tbsp poppy seeds
1 Tbsp baking powder
1/2 tsp kosher sea salt
6 Tbsp 3/4 stick cold butter cubed
2 large egg beaten
1/3 cup vanilla yogurt Greek yogurt or regular, I prefer full-fat
1 tsp vanilla extract
1/4 tsp almond extract
3 Tbsp lemon zest
1/4 cup sliced or slivered almonds*
2 Tbsp unsalted butter melted

For the Glaze

1 cup powdered sugar
2 1/2 Tbsp fresh lemon juice
2 Tbsp unsalted butter melted
1/2 tsp lemon zest
pinch kosher sea salt

Instructions

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). 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-sized clumps form. If using frozen butter, grate it.
Add the eggs, yogurt, vanilla extract, almond extract, and lemon zest. Stir until combined. The dough should be fairly sticky.
On a lightly floured surface, pat the dough into a 1" thick circle. Using a bench scraper or sharp knife, cut the scone dough into 8 wedges. Place them on the prepared baking sheet, about 2 inches apart.
Press in the almonds, then brush the scones with melted butter. Bake for 20 minutes or until the tops are slightly browned. Remove from the oven and transfer to a wire rack to cool completely.
For the glaze, in a small bowl, whisk together the powdered sugar, lemon juice, butter, lemon zest, and salt. Drizzle over the cooled scones. Serve immediately.

Notes

I’m partnering with Woodstock Foods and Stonyfield as a member of their Clean Plate Club to bring you today’s recipe.

*I used Woodstock's Lemon Almonds; however, plain almonds will work just fine.

-Don't have poppy seeds? Fold in 1 cup of fresh fruit along with the wet ingredients.

STORE the leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.

You can place baked scones (unglazed) in the freezer for up to 3 months. Thaw at room temperature before serving, and REHEAT in a 350°F (175°C) oven for 5-7 minutes.

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