Name: Lemon Poppy Seed Scones Made with Greek Yogurt
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Ingredients: 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 cold unsalted butter (sliced into 8 pieces); 2/3 cup unflavored Greek yogurt; 1/4 cup fresh-squeezed lemon juice; 1 tablespoon lemon juice; 1/2 cup confectioner's sugar

JUMP TO RECIPE CARD JUMP TO STEP-BY-STEP VIDEO

Sneak Preview: These lemon poppy seed scones made with Greek yogurt are tender, lightly citrusy, and freezer-friendly. With lemon zest, lemon juice, and a touch of poppy seed crunch, they bake up golden in under 30 minutes.

LEMON POPPY-SEED SCONES WITH GREEK YOGURT in a serving dish with flowers behind it

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

If you enjoy bright, lightly sweet scones without the heaviness of bakery versions, these lemon poppy seed scones fit the bill. Greek yogurt adds tenderness and a subtle tang, while fresh lemon keeps the flavor clean and lively.

They’re quick to mix, easy to shape, and freeze beautifully, which makes them just as practical for everyday baking as they are for brunch.

Readers Say…
“I made this recipe and it was a big hit, especially for those of us watching our waistlines! Delish!” — JEANNE

Ingredients & Substitutions

GREEK YOGURT: Use unflavored Greek yogurt (store-bought or homemade). Vanilla yogurt works, but reduce the sugar. If you only have regular yogurt, put it in a strainer or colander lined with a paper towel or coffee filter.

FLOUR: All-purpose flour, bleached or unbleached.

SUGAR: Granulated sugar works best. Brown sugar can be substituted (texture may change).

BUTTER: Use cold, unsalted butter. Margarine or shortening can work, but butter gives the best flavor.

LEMON: Fresh lemons provide zest and juice. Oranges can be substituted for a different flavor.

POPPY SEEDS: Sesame seeds (especially black ones) are the best substitute though the flavor will be different.

How To Shape the Dough

Start with cold dough: It should be firm and slightly tacky, not sticky.
Pat or roll: Shape into a rectangle about 5 x 8 inches.
Cut into pieces: Use a bench scraper or knife to divide into 12 squares, then cut diagonally into triangles.
Space on baking sheet: Place on parchment-lined pan at least 1 inch apart.
Optional glaze: Brush with milk or cream for a golden crust—or leave plain.

Lemon Poppy Seed Scones Made with Greek Yogurt

By Paula Rhodes

These bright and flaky scones are made with Greek yogurt, fresh lemon, and poppy seeds for a satisfying treat with less fat and more protein than traditional scones. Bake right away or freeze and bake later—no thawing needed.

5 from 5 votes

PRINT RECIPE PIN RECIPE

Video

Prep time: 15

Cook time: 13

Total time: 28

Ingredients

2 cups (240 g) unbleached all-purpose flour
3 tablespoons (36 g) granulated sugar
2 tablespoons poppy seeds
Zest of 2 medium lemons
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (113 g) cold unsalted butter (sliced into 8 pieces)
⅔ cup (187 g) unflavored Greek yogurt
¼ cup (57 g) fresh-squeezed lemon juice

Icing:

1 tablespoon lemon juice
½ cup (57 g) confectioner’s sugar

Instructions

Preheat and Prepare: Preheat oven to 400˚ F (200˚C). Line a baking sheet with parchment paper or a silicone mat.
Mix Dry Ingredients: In a bowl of a stand mixer, combine 2 cups (240 g) unbleached all-purpose flour , 3 tablespoons (36 g) granulated sugar, 2 tablespoons poppy seeds, Zest of 2 medium lemons, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Cut in Butter: Add 1/2 cup (113 g) cold unsalted butter (sliced into 8 pieces) and mix 30-45 seconds until butter is in smallish, irregular pieces.
Add Wet Ingredients: Add 2/3 cup (187 g) unflavored Greek yogurt and 1/4 cup (57 g) fresh-squeezed lemon juice. Stir together by hand until the dough comes together in a ball.
Shape and Cut: Turn the dough onto plastic wrap or a floured towel.
Shape into an 8 x 5-inch rectangle, about 1-inch thick. (The dough may be crumbly—press it together gently.)
Cut the rectangle in half lengthwise, then crosswise into six squares.
Slice each square diagonally to create 12 small scones.
Bake: Arrange scones on the prepared baking sheet and bake for 12-14 minutes until golden brown.
Make the Icing: While scones cool, stir 1 tablespoon lemon juice into 1/2 cup (57 g) confectioner’s sugar until smooth. Drizzle over scones and serve.

Notes

Make ahead: Freeze prepared scones on a cookie sheet. Once hard, place scones in a plastic bag. When ready to bake, pull out what you need and put them directly into a hot oven. Allow a few extra minutes of baking time.

Storage: They’re best the day they’re baked but will keep up to 2 days in an airtight container.

Equipment

Nutrition

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Your rating helps others find this recipe and keeps traditional favorites like this one easy to find.

Watch This Video to Make Lemon Curd Perfect for Scones

Final Thoughts

Thanks to Greek yogurt, these lemon poppy seed scones are tender and flavorful with a light tang that sets them apart from typical bakery versions. Bake some now and freeze the rest—you’ll be glad you did.

— Paula, Home Economist
Homemade Food Worth Sharing

Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!

My Amazon Store

11 Comments

How would it be if you used a whole grain flour? Trying my best to eat better!
~ Sheryl

Paula says:

at

Hi Sheryl,

The scones might be a bit denser but I imagine they would still be good. I haven’t tried it myself.

Reply

I made this recipe and it was a big hit, especially for those of us watching our waistlines! Delish!

Hello Paula, Have just discovered your website – wonderful recipes. I will be crazy baking this week end for the family, and also your bacon wrapped chicken – thanks so much for sharing. Maria, London.

…And you’ve just answered my “what the heck am I gonna do with all this Greek yogurt?!?!” question! THANK YOU!

These are delicious scones! The lemon flavor is just right. I did add a bit more sugar (1/3 cup) because my husband likes his scones sweet. Great recipe! Thank you.

Love your blog, Paula, I’ve been an avid reader for awhile now. The scones look delicious and I’d like to try them and I’m fairly certain I understand the freezing part, but just to be absolutely clear, you’ve frozen them before their baked and then baked them straight from frozen? (If it seems obvious to everyone else, forgive me, I get worried when something seems this brilliant and easy!)

Thanks for all the wonderful recipes.

Paula says:

at

Thanks, Pamela. I think you have the scones figured out. Once frozen, I remove the little triangles from the cookie sheet and throw them in a plastic bag and back into the freezer. When you are ready to eat, preheat your oven and put the frozen triangles on your cookie sheet and straight into the oven. No need to thaw. They will need a few minutes longer to bake.

Reply

I happy that your son and his family are settling in to their new home. The grandskids will be missed, as will your DIL’s help in the kitchen but hopefully they are not far away and you can get those requests for *who wants a kiss-kiss* seen to quickly 🙂
Beautiful scones! Something I still have yet to make.

I know exactly how you feel! It takes a while before you get used to not having those sweet little ones nearby- I know you miss them! Those scones are beautiful, and I love that they can be made ahead and frozen. 🙂

I love scones, lemon and poppy seeds and these are especially yummy looking. I have frozen baked scones and popped them into the microwave for a few seconds to thaw/warm but this is a nice way to have them handy.

I can imagine how you are missing those sweet little ones and the precious love they give each day. I can’t believe your grandson is four already!

Paula Rhodes, Owner and Author Salad in a Jar

Paula Rhodes, Home Economist & Owner

As a retired home economist, I created Saladinajar.com to prove that you don’t have to be a chef to find joy in creating food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my favorite ways to do that.