Almond Poppy Seed Scones
These Almond Poppy Seed Scones are a bakery-worthy treat that combines the nutty richness of almond extract with the delicate crunch of poppy seeds for a flavor-packed breakfast or snack. Buttery and tender thanks to the use of cold unsalted butter and heavy cream, these scones are finished with a drizzle of tangy lemon glaze that perfectly balances their sweetness. Topped with sliced almonds for added texture and visual appeal, this easy-to-follow recipe delivers golden, flaky scones in just over 30 minutes. Ideal for brunch gatherings, afternoon teas, or a cozy morning at home, these scones are best enjoyed fresh out of the oven, making every bite irresistibly delicious. Whether you're an almond lover or simply looking for a new twist on classic scones, this recipe is sure to impress.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1.5 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter
- 1.5 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 large egg
- 1/3 cup heavy cream
- 1/4 cup sliced almonds
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon milk
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, poppy seeds, baking powder, and salt.
Cut the cold unsalted butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the almond extract, vanilla extract, egg, and heavy cream.
Pour the wet ingredients into the dry ingredients and gently stir until the dough just starts to come together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 7-inch circle, about 1 inch thick.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges and transfer them to the prepared baking sheet, spacing them slightly apart.
Sprinkle the sliced almonds over the top of the scones, gently pressing them in so they stick.
Bake the scones in the preheated oven for 16-18 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
While the scones are cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, and milk in a small bowl until smooth.
Drizzle the glaze over the warm scones and let it set for a few minutes before serving.
Enjoy your Almond Poppy Seed Scones fresh for the best taste and texture!
Nutrition Facts
Calories |
2894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.0 g | 200% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 2694 mg | 117% | |
| Total Carbohydrate | 330.0 g | 120% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 129.4 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 399 mg | 31% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 757 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
