Sneak Preview: These Greek Yogurt Scones with Lemon and Poppy Seeds are easy to freeze ahead and bake the morning you want to serve them.
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Are you looking for a breakfast or brunch pastry that won’t require too many jumping jacks afterward? Lemon and Greek yogurt combine with poppy seeds to create a scone that hits the right combination of sweetness and tartness.
Happy bakers speak up:
I made this recipe and it was a big hit, especially for those of us watching our waistlines! Delish!Jeanne
Ingredients and substitutions:
- GREEK YOGURT: Look for unflavored Greek yogurt (aka yoghurt) or use homemade yogurt with the fat content you prefer. Vanilla-flavored yogurt is another possibility, but you may want to reduce the amount of sugar called for in the recipe.
- FLOUR: Use bleached or unbleached all-purpose flour.
- SUGAR: Granulated sugar is specified. You may substitute brown sugar 1:1, but the texture may be different.
- BUTTER: Substitute margarine or shortening. Salted or unsalted butter is fine. Whatever you use, be sure it’s cold.
- LEMON: Since this recipe calls for lemon zest, fresh lemons will take care of the zest and juice. You will lose the freshness factor by using dried zest or bottled juice. Substitute fresh oranges for a different taste.
- POPPY SEEDS: Sesame seeds (especially black ones) are the best substitute. Flax seeds have a similar appearance but will have a chewy texture because they absorb moisture. That is not what we’re going for here.
How to shape Greek Yogurt Scone dough:
You don’t have to cut them as I did in the picture below, but it’s one way. If you don’t want to ice them, serve them with microwaved lemon curd, softened butter, or your favorite jelly.
Roll or pat the dough into a 5 x 8-inch rectangle and cut it into 12 pieces. See the recipe for baking instructions.
FAQ about Greek Yogurt Scones:
YES! This scone dough is ideal for mixing and shaping ahead of time. It makes it easy to serve overnight house guests or prepare a quick breakfast before heading out.
Adding Greek yogurt translates to higher protein, and less fat than the sour or whipping cream often called for in a traditional scone.
If all you have is regular yogurt, it’s best to strain it for a few minutes to remove some of the whey. This process will make the yogurt thicker. Otherwise, the scones will be too sticky.
Since you don’t need much, use a coffee filter inside a small strainer. Measure out a third more yogurt than the recipe specifies. Pour yogurt into the filter-lined strainer in the sink or over a small bowl. Let the yogurt drain for at least 30 minutes. Watch for a yellowish liquid called whey to start leaking out of the yogurt. Stop the straining process when the yogurt gets thick and has the consistency of Greek yogurt.
Scones are like donuts. They are best eaten the day they are made and even better while still warm. A quick trip through the microwave or toasting them makes them a good snack later in the day.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Greek Yogurt Scone Recipe with Lemon and Poppy Seeds
- 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
- 1 tablespoon lemon juice
- ½ cup (57 g) confectioner’s sugar
- Preheat oven to 400˚ F (200˚C).
- 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. 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 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.
- 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. The dough may be a little crumbly–gently squish it together with your hands. Cut in half the long way. Cut again crossways to make six 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 for 12 to 14 minutes.
- While scones cool, stir 1 tablespoon lemon juice 1/4 cup (57 g) fresh-squeezed lemon juice into 1/2 cup (57 g) confectioner’s sugar until smooth. Drizzle over scones.
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