½cup(113g)cold unsalted butter (sliced into 8 pieces)
⅔cup(187g)unflavored Greek yogurt
¼cup(57g)fresh-squeezed lemon juice
Icing:
1 tablespoonlemon juice
½cup(57g)confectioner's sugar
Instructions
Preheat oven to 400˚ F (200˚C).
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. Add 1/2 cup cold unsalted butter (sliced into 8 pieces) and mix 30-45 seconds until butter is in smallish, irregular pieces. 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.
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.
Icing:
While scones cool, stir 1 tablespoon lemon juice1/4 cup fresh-squeezed lemon juice into 1/2 cup confectioner's sugar until smooth. Drizzle over scones.
Notes
How to freeze unbaked scones: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.