When my hubster special requests (AKA drops not-so-subtle hints as to what he would like to have for a meal) something, which he doesn’t do very often, I try my damnedest make it happen! I was out for buttermilk, so I used greek yogurt in this recipe….and it resulted in a softer, lighter, fluffier scone. These are DELISH with your morning coffee and will bring a smile to your fam’s morning any day of the week!

Ingredients:

2.5 c. AP Flour

1/3 c. granulated sugar

3 TBSP poppyseeds

1 TBSP baking powder

1/2 tsp. salt

1 stick (1/2 C) COLD butter

2 large eggs, beaten lightly

1/3 c. plain greek yogurt

1 TBSP vanilla extract

1/4 tsp almond extract

3 TBSP lemon zest

GLAZE:

1.5 c. powdered sugar

Juice of 1 lemon

1 tsp lemon zest

How-To:

Step 1—Chill box grater and butter in freezer for about 15 minutes. Preheat oven to 375. Line a baking sheet with parchment/Silpat and set side.

Step 2—In large mixing bowl, combine flour, poppyseed, baking powder, and salt with a whisk. Using your chilled box grater, grate chilled stick of butter onto a piece of parchment. Add into dry ingredients and stir using wooden spoon, not your hands. (The heat from your hands can melt your butter which can affect the flakiness of the final scone.)

Step 3—Add the eggs, yogurt, vanilla and almond extracts, and lemon zest. Stir to combine everything. The dough will be slightly stick.

Step 4—On a lightly floured surface, pat the dough gently into a circle about 1” thick. Using a knife, cut into 8 wedges—think like cutting a pie.

Step 5—Bake in preheated oven for 18-20 minutes, or until the edges are just turning a light golden brown. While scones are baking, mix up your glaze in a medium bowl….all kids in the pool at once and whisk to combine.

Step 6—Remove scones from oven and allow to cool for a few minutes so they can be transferred to cool completely on a wire rack. Once completely cooled, glaze your scones and enjoy!