Lemon Poppy Seed Scones Made with Greek Yogurt

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.

12 scones

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 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, and 1/2 teaspoon salt.
Cut in Butter: Add 1/2 cup 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 unflavored Greek yogurt and 1/4 cup 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 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.

Nutritional Information