Almond poppy seed scones are light and tender scone recipe that are simple to make and taste amazing. They make an easy and delicious breakfast, brunch, or dessert!
The Best Breakfast Pastry
I love scones! They are one of my favorite treats to make. I love that they are so easy and delicious but feel so fancy too! These almond poppy seed scones are a fun variation on my favorite Lemon Blueberry Scones, and they did not disappoint. They have a light and tender crumb, and the combination of almond and poppyseed is perfect. Yum!
I’ve always had a sweet tooth, especially when it comes to breakfast. The best part about these scones is the delicious glaze that’s drizzled over the top of them. I could seriously eat these every morning if my waistline would let me!
How To Make Poppy See Scones
Prep – Start by preheating your oven to 400 degrees F. You can also either line a baking sheet with parchment paper or spray a scone pan with cooking spray.
Dry Ingredients First – In a large bowl, whisk together all of the dry ingredients; the sugar, flour, baking powder, baking soda, salt, and poppy seeds. Mix it until all the ingredients have fully blended together.
Butter, Butter – You’ll want to cut in the butter so the pieces are no larger than pea-sized. If you don’t want to go the pastry blender route, you could also grate the cold butter into the flour.
Wet Ingredients – In a small bowl, whisk together the sour cream, egg, vanilla, and almond extract. Pour this into the bowl of dry ingredients and mix until it has just combined. Be careful not to over mix everything.
Pat, pat, pat – Once you’ve gently mix everything to form the dough, you’ll want to pat it out into a circle.
Divide It – Cut the dough into wedges, then place them either in a scone pan or on a baking sheet. They’ll taste just as delicious without the scone pan, but I happen to think the scone pan makes them extra cute!
Cook – Bake the poppy seed scones in the oven for 15 minutes or until they’ve turned a light brown color. Let them cool while you make the glaze.
Glaze – Once the scones are baked, it’s time to make the delicious glaze. Whisk the ingredients together until they’re fully combined. Add just enough milk to make the glaze pourable but not too runny. Drizzle the delicious almond glaze over the scones and then let them cool completely before serving.
Storage – If you store the scones in an airtight container, they should last 3-4 days. Let’s be honest, unless you hide them from the rest of the family, they’ll never last that long.:)
More Easy Scone Recipes
- Homemade Cinnamon Scones Recipe
- Cranberry & White Chocolate Scones
- Pumpkin & Chocolate Chip Scones
- Maple Dulce de Leche Scones
- Blueberry Lemon Scones Recipe
Almond Poppy Seed Scones Recipe
For the Scones
- 1/3 cup sugar
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon poppy seeds
- 1/2 cup butter cold & cut into pieces
- 1/2 cup sour cream
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon almond extract
For the Glaze
- 2 tablespoons butter melted
- 1 teaspoon almond extract
- 1 cup powdered sugar
- 1.5 tablespoons milk
Preheat the oven to 400. Line a baking sheet with parchment paper or spray a scone pan with cooking spray.
In a large bowl, whisk together the sugar, flour, baking powder, baking soda, salt, and poppy seeds.
Cut in the butter using a pastry blender or two knives, until the pieces are no larger than pea sized.
In a small bowl, whisk together the sour cream, egg, vanilla, and almond extract. Pour the sour cream mixture into the dry ingredients and mix until just combined (do not overmix!).
Pat the dough out into a circle that is approximately eight inches in diameter. Cut the dough into eight equal sized wedges (I found it helpful to use a pizza cutter).
Place the dough on the prepared baking sheet or in the scone pan. Bake 15-17 minutes, or until lightly browned. Remove from the oven and let cool slightly.
While the scones are cooling, whisk together the butter, almond extract, and powdered sugar. Add enough milk to make a glaze that is easily pourable but not too runny. Drizzle the glaze over the scones and allow to cool completely.