Lemon-Poppy Seed Scones with Greek Yogurt are made with Greek yogurt along with poppy seeds and lemon zest. Make ahead and freeze. Bake when convenient.
“Who wants a kiss-kiss?” For the last two months, my 4-yr-old grandson would holler that question as he descended the stairs every night after his bath before going to bed.
This past weekend, my son, daughter-in-law, and their two sons moved out of our home where they were living temporarily between houses. While it’s nice to have our house back to ourselves, along with peace, quiet, and less clutter, I sure do miss a few things—like the kiss-kisses, 11-month-old baby chatter, worm crawling, and the excitement of a child when anybody walks in the door.
My daughter-in-law is a wonderful and prolific cook so I didn’t have to spend a lot of time in the kitchen while they were here, but it was handy to have help eating special treats when I decided to bake. These Lemon Poppy Seed Scones are one example. I love that you can mix, form, and freeze the dough ahead of time, which makes them ideal for serving overnight house guests. I also love using my homemade Greek yogurt (of course, you can use store-bought) in them which translates to higher protein and less fat than the sour cream or whipping cream more often called for in a traditional scone.
You don’t have to cut them like I did in the picture below, but it’s one way to do it. If you don’t want to ice them, serve with lemon curd, softened butter, or your favorite jelly.
How to shape Lemon Poppy Seed Scones with Greek Yogurt:Print
Greek yogurt takes the place of heavy cream for a shot of protein with less fat. You won’t miss it.
- 2 cups unbleached, all-purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons poppy seeds
- Zest of 2 medium lemons
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold butter, cut into 8 pieces
- 2/3 cup unflavored Greek yogurt (I use fat-free)
- 1/4 cup plus 1 tablespoon fresh-squeezed lemon juice
- 1/2 cup confectioner’s sugar
- Preheat oven to 400 degrees F.
- In bowl of stand mixer, combine flour, sugar, poppy seeds, lemon zest, baking powder, baking soda and salt. Add butter and mix 30-45 seconds til’ butter is in smallish, irregular pieces. Add Greek yogurt and 1/4 cup of lemon juice. Stir together by hand until dough comes together in a ball.
- Dump out onto a piece of plastic wrap or floured towel and shape with your hands or a rolling pin into an 8 x 5-inch rectangle about 1-inch thick. Dough may be a little crumbly–gently squish it together with your hands. Cut in half the long way. Cut again crossways to make 6 pieces. Divide each square on the diagonal to make 12 small scones. Place onto a cookie sheet covered with a silicone mat or parchment paper.
- Bake 12 to 14 minutes.
- While scones cool, stir remaining tablespoon of lemon juice into confectioner’s sugar until smooth. Drizzle over scones.
I like to freeze these on a cookie sheet. Once hard, remove to a plastic bag. Pull out what you need and put directly into hot oven. Allow a few extra minutes baking time.
Keywords: make-ahead breakfast bread, scones, poppyseed, yogurt