LEMON POPPY SEED ALMOND SCONES
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.
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!
Tried this recipe?Let us know how it was!