Almond Poppyseed Scones with Almond Glaze
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These almond poppy seed scones are a bit of a twist on the common lemon poppy seed scone recipe. Instead of lemon extract, almond extract graces these tender and flaky scones and offers a less tart but equally flavorful result. Almond flavored desserts have my heart. The bold unique flavor is one of my favorites. The almond flavor in these scones together with the poppyseed in the buttery flaky dough hits just right.
Recipe Overview: Almond Poppyseed Scones with Almond Glaze
- ⏱ Prep Time: 20 minutes
- 👩🏻🍳 Baking Time: 18 minutes
- ⏳ Total Time: 30 minutes
- 🍞 Serving: 8 scones
- ⚡ Calories: 268 calories per scone
- 🍂 Flavor Profile: Buttery, tender scones with nutty almond and subtle poppyseed crunch, finished with a sweet almond glaze.
- 👌 Difficulty: Medium — for home bakers familiar with mixing and shaping tender scone dough.
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Scones are one of my favorite things to enjoy with a cup of coffee. I used to think they were so dry and dull, until one time a friend blessed me with pumpkin scones straight out of the oven. I realized that the key to a good scone is to serve them warm and fresh, even a day-old scones seem to lose some tenderness. If I eat a day old scone, I pop it under the oven for a couple minutes, it freshens right up. The glaze melts into the scone but for myself, I don't mind, for guests I would just serve them fresh .
Scones are my go-to choice to bake when I don't have a lot of time but need a treat when I have a friend over for coffee. There are about a million other scone recipes I want to try, but for now these almond poppyseed scones are my favorite.
Scones are a perfect option to make for simple occasions like brunch or afternoon tea, and still fancy enough for a special occasion like a baby shower. They have a delightful texture and taste, resembling a light and airy biscuit.
Ingredients for the almond poppyseed scones:
- ½ cup sugar
- 2 cups all purpose flour
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoon poppyseeds
- ½ cup cold butter, cubed or shredded
- ½ cup sour cream
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoon almond extract
Ingredients for the glaze:
- 2 tbls melted butter
- 1 teaspoon almond extract
- 1 cup powdered sugar
- 1 tbls milk (more depending on consistency)
Instructions:
- Preheat the oven to 400 degrees F.
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sugar, flour, baking powder, baking soda, salt, and poppy seeds.
- Drop the cold cubed or shredded butter into the dry mixture, and gently toss the butter into the flour until its all individually covered. Using a pastry cutter, mix the butter and flour mixture until the butter pieces resemble a coarse meal.
- In a small bowl, whisk together the sour cream, egg, vanilla, and almond extract. Pour the wet ingredients into the dry ingredients. Mix until just combined, and the dough can hold its shape without crumbling apart.
- Pat the dough out into a circle on a floured surface. Make your circle eight inches in diameter.
- Cut the scone dough into eight equal sized wedges using a long sharp knife or a pizza cutter.
- Place scones on the prepared baking sheet. Bake 15-17 minutes, or until golden brown around the edges.
- Remove from the oven and let cool slightly.
- While the scones are cooling, whisk together the melted butter, almond extract, milk and powdered sugar. If it is too thick, add another half tablespoon of milk, but you don't want it too runny.
- Drizzle the glaze over the scones and allow to cool completely.
- Top with sliced almonds if you wish, while the glaze is still wet.
You can, but it’s easy to overmix. Scone dough should be handled gently to keep them tender and crumbly, so it’s best to mix just until everything comes together.
This usually happens if the dough is overworked or the scones are overbaked. Mix just until combined and pull them from the oven as soon as the edges are lightly golden.
Yes. You can prepare and shape the dough ahead of time, then refrigerate it overnight and bake fresh the next day. Scones are best enjoyed warm from the oven.
Once the glaze has set, store them in an airtight container at room temperature for up to 3 days. They also freeze well for up to 3 months.
Yes—you can swap almond extract for lemon to make lemon poppyseed scones. Use lemon juice or lemon extract, and finish with a simple lemon glaze and a little zest for extra flavor.
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Simple Almond Poppyseed Scones Recipe with Almond Glaze
Equipment
- 1 Large baking sheet
- 1 Parchment paper
- 1 Large mixing bowl
- 1 Whisk
- 1 Pastry cutter
- 1 Sharp knife
Ingredients
Ingredients for Scones
- ½ cup sugar
- 2 cups all purpose flour
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoon poppyseeds
- ½ cup cold butter cubed
- ½ cup sour cream
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoon almond extract
Ingredients for Glaze
- 2 tbls melted butter
- 1 teaspoon almond extract
- 1 cup powdered sugar
- 1 tbls milk more depending on consistency
Instructions
Instructions:
- Preheat the oven to 400 degrees F.
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sugar, flour, baking powder, baking soda, salt, and poppy seeds.
- Drop the cold cubed butter into the dry mixture, and gently toss the butter into the flour until its all individually covered. Using a pastry cutter, mix the butter and flour mixture until the butter pieces resemble a coarse meal, with pieces no larger than pea sized.
- In a small bowl, whisk together the sour cream, egg, vanilla, and almond extract. Pour the wet ingredients into the dry ingredients. Mix until just combined, and the dough can hold its shape without crumbling apart.
- Pat the dough out into a circle on a floured surface. Make your circle eight inches in diameter.
- Cut the scone dough into eight equal sized wedges using a long sharp knife or a pizza cutter.
- Place scones on the prepared baking sheet. Bake 15-17 minutes, or until golden brown around the edges.
- Remove from the oven and let cool slightly.
- While the scones are cooling, whisk together the melted butter, almond extract, milk and powdered sugar. If it is too thick, add another half tablespoon of milk, but you don't want it too runny.
- Drizzle the glaze over the scones and allow to cool completely.
- Top with sliced almonds if you wish, while the glaze is still wet.
These are perfect with a cup of tea!