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Home » Lemon Poppy Seed Scones: A Fabulous Way to Start Your Day!

Lemon Poppy Seed Scones: A Fabulous Way to Start Your Day!

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. I can’t think of a better reason to get out of bed.


People always ask this question:

Can I make Lemon Poppy Seed Scones ahead and freeze them?

YES! 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 using homemade Greek yogurt (of course, you can use store-bought) in this recipe. Adding yogurt translates to higher protein and less fat than the sour cream or whipping cream usually called for in a traditional scone.

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

forming and cutting scones

Roll or pat the dough into a 5 x 8-inch rectangle and cut into 12 pieces. See the recipe for baking instructions.

More Recipes for Lemon Lovers

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Lemon Poppy Seed Scones with Greek Yogurt

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    Yield: 12 scones

    Lemon Poppy Seed Scones with Greek Yogurt

    Lemon Poppy Seed Scones with Greek Yogurt

    Greek yogurt takes the place of heavy cream for a shot of protein with less fat. You won't miss it.

    Prep Time 15 minutes
    Cook Time 13 minutes
    Total Time 28 minutes


    • 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


    1. Preheat oven to 400 degrees F.
    2. 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.
    3. 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.
    4. Bake 12 to 14 minutes.
    5. 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.

    Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 261Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 390mgCarbohydrates: 26gFiber: 1gSugar: 9gProtein: 4g

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    Wednesday 8th of April 2015

    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.


    Saturday 7th of February 2015

    ...And you've just answered my "what the heck am I gonna do with all this Greek yogurt?!?!" question! THANK YOU!


    Saturday 22nd of March 2014

    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.


    Monday 14th of October 2013

    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.


    Monday 14th of October 2013

    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.


    Sunday 6th of October 2013

    Want a super fun blog? Check out "Cooking With Mr. C." on Wordpress and on Facebook. It's a great blog just like yours. Connie R.