These Lemon Poppy Seed Almond Scones are flaky and buttery, with the perfect combination of lemon and almond flavor, drizzled with a light lemon glaze! The addition of poppy seeds and almond topping add the perfect crunch to these soft and flavorful scones.

Whether you’re hosting a brunch with friends or cozying up with a cup of tea and your favorite book, these lemon poppy seed almond scones are the perfect treat. Make ahead and bring along to accompany a summer picnic or display as a beautiful sweet treat when hosting a baby shower. These scones will stay tender and full of flavor for every occasion!

The Perfect Scone

I’ve always had a love for scones, they always make me dream of an afternoon spent somewhere in the English countryside, cozied up in a little cottage with a cup of tea! I love the buttery flavor accompanied by the light and flaky texture and how scones are never too sweet, but always such a treat! I remember the first time I was preparing to bake scones (after being inspired by The Great British Baking Show) and feeling so intimidated to begin to process. What I’ve learned is that while scones may look difficult, they are actually so easy to make! With the use of chilled butter and a food processor, these scones will turn out buttery, flaky and perfect every time.

Why Lemon & Almond Flavor?

I’m a lemon girl at heart, every time there’s something lemon on a menu, I have to have it! I think it’s because I’m drawn to the light, bursting, zingy flavor, that always reminds me of a cold glass of lemonade on a hot summer day. As I was dreaming up this recipe, I was hoping to give the classic lemon poppy seed flavor a twist with the addition of the nutty and toasty flavor of almonds. This flavor combination is a new favorite and the perfect balance of bright and warm flavors all wrapped in to one mouth-watering scone.

Ingredients

Please note that this is just an overview of the ingredients chosen for these lemon poppy seed almond scones. Scroll down to the recipe card for the full recipe and exact ingredient amounts needed for this scone recipe!

All-Purpose Flour – Be sure to measure the exact amount of flour to ensure the scones are not too dry.
Granulated Sugar – In order to balance the tart, bright lemon flavor, the sugar will give the scones the perfect touch of sweetness.
Baking Powder – To allow the scones to rise and to create the perfect tender interior.
Salt – If using salted butter, you can leave out the salt from the recipe.
Poppy Seeds – I love the crunch and texture the poppy seeds give to the tender and flaky scones.
Butter – Make sure the butter is cold! If the butter is too warm, the scones will become more dense and lose their flakiness. I like to place my butter in the freezer for about 10-15 minutes before baking to ensure it’s cold.
Vanilla Extract – To balance out the lemon and almond, adding a nice depth of flavor to the scones.
Almond Extract – To add a nutty, toasty flavor to the scones, which is the perfect pair with fresh lemon zest.
Lemon Zest – Be sure to pack the tablespoons full of fresh lemon zest (approximately 3 lemons will give you the amount needed for this recipe). If you do not have a lemon zester, use the small side of a cheese grater.
Almond Milk – I use almond milk to enhance the almond flavor, you can substitute for oat milk, whole milk or any other nut milk.

Use a Food Processor!

One of the best tips I can give you for making flaky, buttery and tender scones is use a food processor! By using a food processor, you will avoid overworking the dough, while ensuring that the butter is evenly cut into the mixture. I use the food processor when combining the butter into the dry ingredients until the mixture resembles sandy, fine crumbs. If you do not have a food processor, you can use a pastry blender to cut in the chilled butter or a grater to grate in the chilled butter into the dry ingredients.

Making Lemon Poppy Seed Almond Scones

PREP. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

DRY INGREDIENTS. In the bowl of a food processor add flour, sugar, baking powder, poppy seeds, salt and combine. Add pieces of chilled butter and combine in a food processor or cut in the butter with a pastry blender.

WET INGREDIENTS. Add the milk, egg, vanilla extract, almond extract and lemon zest, stir just until combined. Add to the mixture to the dry ingredients. The dough should be fairly sticky.

CUT. On a lightly floured surface, pat the dough into a 1″ thick circle. Using a sharp knife, cut the dough into 8 wedges. Place onto the prepared baking sheet, about 2 inches apart.

BAKE. Place in the oven to bake at 375°F for 15-17 minutes or until edges are beginning to turn golden. Allow to cool completely on baking sheet before covering with glaze.

GLAZE. To prepare the glaze, in a small bowl whisk together the powdered sugar, lemon juice, milk and vanilla extract. Drizzle over the tops of the cooled scones. Sprinkle sliced almonds on top of each scone while the glaze is wet. Serve immediately.

LEMON POPPY SEED ALMOND SCONES

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast

Servings

Ingredients

Lemon Poppy Seed Almond Scones

2 c. all-purpose flour
1/3 c. sugar
1 tbsp. baking powder
2 tbsp. poppy seeds
1/4 tsp. salt
8 tbsp. unsalted butter chilled
1/2 c. almond milk
1 egg
1 tsp. vanilla extract
1 1/2 tsp. almond extract
3 tbsp. lemon zest fresh

Lemon Glaze & Almond Topping

1 1/4 c. powdered sugar
1 1/2 tbsp. lemon juice fresh
2 tsp. milk
1/4 tsp. vanilla extract
1/2 c. sliced almond

Instructions

Lemon Poppy Seed Almond Scones

Preheat the oven to 375°F and line a baking sheet with parchment paper. Set aside.
In the bowl of the food processor, add flour, sugar, baking powder, poppy seeds and salt. Pulse for a few seconds to combine the dry ingredients.
Add the chilled butter, in pieces, to the food processor and pulse until the butter is incorporated and the mixture resembles sandy crumbs. Pour the mixture into a large bowl. (If you do not have a food processor, use a pastry blender to cut in the chilled butter or a grater to grate in the chilled butter into the dry ingridents.)
In a small bowl, mix together the almond milk, egg, vanilla, almond extract and lemon zest.
Add the wet ingredient mixture to the large bowl with the dry ingredient mixture. Stir to combine everything. (I like to use a fork at the beginning and then use my hands to fully combine the dough.) The dough will be slightly sticky.
Transfer the dough to a lightly floured surface and pat the dough into a circular disc, about 1 inch in height. Using a sharp knife, cut 8 wedges. Place the wedges on the prepared baking sheet.
Transfer the baking sheet with the prepared scones to the oven and bake for 15-17 minutes or until the edges begin to turn golden brown. Allow the scones to cool completely on the baking sheet before drizzling with glaze.

Lemon Glaze & Almond Topping

To prepare the glaze, in a small bowl whisk together powdered sugar, lemon juice, milk and vanilla extract.
Drizzle the glaze over the tops of the cooled scones. Sprinkle the sliced almonds on top of each scone while the glaze is still wet. Serve immediately and enjoy!

Keyword Lemon, Scones

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