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 the flour, sugar, poppy seeds, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse sand using a pastry cutter.
- In another bowl, whisk together the eggs, Greek yogurt, vanilla extract, and almond extract if using.
- Add the wet ingredients to the dry ingredients and stir until just mixed.
- Turn the dough onto a floured surface, shape it into a 12-inch circle, and cut into six equal triangles.
- Gather the dough scraps, shape them into another circle, and cut again into six wedges.
- Transfer the scones to a baking sheet and bake for 15–17 minutes until they are golden brown.
- Meanwhile, prepare the glaze by mixing the powdered sugar with melted butter and lemon juice until smooth.
- Brush the warm scones with melted butter and drizzle the glaze over them.
- If desired, sprinkle extra poppy seeds on top of the glaze.
Notes
For extra lemon flavor, add lemon zest to the dough.
Store leftover scones in an airtight container for up to 2 days.
These scones freeze well; just reheat in the oven before serving.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg