These Lemon Poppy Seed Scones are the perfect spring and summer treat! They are loaded with the perfect lemon flavor and topped with an irresistible glaze!
prep time 20mins
cook time 20mins
total time 40mins
author: Salt & Baker
2cupsall purpose flour
6tablespoonscold butter, cubed
2large eggs, lightly beaten
1/3cupplain greek yogurt(I use Fage brand... but brand doesn't matter. Use what you have)
3tablespoonsfresh lemon juice
Preheat oven to 375° F. Line a baking sheet with a silicone baking mat (parchment paper is fine too). Set aside.
In the bowl of a food processor add flour, sugar, poppy seeds, baking powder, salt. Pulse for 3 seconds just to combine the ingredients. Add the butter. Do 3-1 second pulses. You still want to have chunks of butter. So don't over do it. Alternatively, you can use a pastry blender to cut in the butter if you don't want to use a food processor. (I just like that it's fast and easy!) Empty the flour mixture into a big bowl.
Add the eggs, yogurt, vanilla, almond extract, and lemon zest to the flour mixture. Stir to combine everything. (I like to use a fork at the beginning and then resort to my hands, it's easier). The dough will be slightly sticky, but not much.
On a lightly floured surface, pat the dough into a circle that's 1 inch in height. Using a knife, cut 8 wedges. Place the wedges on the baking sheet.
Using a pastry brush, gently brush each scone with the melted butter.
Bake for 18-21 minutes or until lightly golden brown along the edges.
While they are baking, make the glaze. Combine all of the glaze ingredients in a medium size bowl and mix to combine.
Remove scones from the oven and let cool for 3 minutes on the pan, and then move to a wire rack to cool for 5 minutes. Drizzle the glaze overtop each scone. *
Let glaze set. Enjoy! Store in an airtight container for 3 days.
*I like to glaze things while warm, it lets the glaze seep in a little and tastes delicious!Recipe adapted from Life Made Simple