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
- 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 by whisking together.
- Cut the cold butter into the dry ingredients using a pastry cutter, mixing until it resembles coarse sand.
- In another bowl, mix the eggs, Greek yogurt, vanilla extract, and almond extract until well combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Transfer the dough to a floured surface, shape it into a 12-inch circle, and cut this circle into six equal wedges.
- Reform any scraps of dough into another circle and cut that into six wedges as well.
- Arrange the scones on a baking sheet and bake for about 15–17 minutes, or until they turn golden brown.
- While the scones are baking, prepare the glaze by whisking together powdered sugar, melted butter, and lemon juice until smooth.
- Once the scones are out of the oven, brush them with melted butter and drizzle the glaze over the top.
- Optionally, sprinkle additional poppy seeds on top of the glaze for extra decoration.
Notes
For a richer flavor, use unsalted butter instead of reducing the baking powder amount to avoid a salty taste.
Make sure the butter is very cold for flakier scones.
Serve warm for the best taste, and store any leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg