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 flour, sugar, poppy seeds, baking powder, and salt.
- Cut in the cold butter using a pastry cutter until the mixture resembles coarse sand.
- In a separate bowl, whisk together the eggs, Greek yogurt, vanilla extract, and optional almond extract.
- Combine the wet ingredients with the dry ingredients and stir until just incorporated.
- On a floured surface, shape the dough into a 12-inch circle and cut into six equal wedges.
- Gather the scraps, shape into another circle, and cut into six wedges.
- Arrange the scones on a baking sheet and bake for 15–17 minutes or until golden brown.
- In the meantime, whisk together the powdered sugar, melted butter, and lemon juice to create the glaze.
- Brush warm scones with melted butter before drizzling the glaze over them.
- If desired, sprinkle additional poppy seeds over the glaze.
Notes
Ensure the butter is cold for the best texture in the scones.
You can add more lemon zest for extra flavor.
Store scones in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.