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.
Admittedly, it’s nice to have our house back to ourselves, along with peace, quiet, and less clutter. Nonetheless, I sure do miss a few things. Moments like the kiss-kisses, 11-month-old baby chatter, worm-crawling, and the excitement of a child when anybody walks in the door are priceless.
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. In addition, having help eating special treats when I decided to bake was much appreciated.
People always ask this question:
Yes, You can make Lemon Poppy Seed Scones ahead and freeze them.
This scone dough is ideal for mixing and shaping ahead of time. Perfect for saving time on a busy or lazy morning. Consequently, these are ideal for serving overnight house guests.
What is the advantage of using yogurt?
I also love
You don’t have to cut them as 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:
Roll or pat the dough into a 5 x 8-inch rectangle and cut into 12 pieces. See the recipe for baking instructions.
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- 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.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 261 Total Fat: 16g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 41mg Sodium: 390mg Carbohydrates: 26g Fiber: 1g Sugar: 9g Protein: 4g