When life gives you lemons…you make Lemon Poppy Seed Scones Greek Yogurt Scones.

Do you ever just get in a total baking mood? Wait, that’s me like, every weekend. Just kidding.

My mom has a lemon tree in her backyard that has been lemons growing like crazy and she will call me over to pick up lemons from time to time. Life literally handed me lemons and said, hey Tawnie – make something! So with lemon overload, and 3 full poppy seed jars I found on the spice rack…I decided to make some lemon poppyseed scones. 

I love scones – not the ones that are dry and crumbly – but ones that have a moist texture and go perfectly with a cup of coffee in the morning. OR with a cup of tea post dinner, I’ll take both! I was so pleased with how this batch came out, and I give credit to the Greek yogurt. A lot of recipes like to use sour cream but I opt for the Greek yogurt for extra nutrients and less fat. If you’d like a boost of extra lemon flavor – I LOVE using Siggi’s 9% milkfat triple cream lemon skyr yogurt in these scones as well. (I’ll use 8 oz.) Also, not sponsored, just love me some Siggi’s! 

There really is not much to say about these beauties except that you should get to baking these right away to share with your family and friends. 

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What is your favorite lemon flavored dessert or pastry item? I’d love to know! Leave me a comment below!

Lemon Poppyseed Greek Yogurt Scones

Course: Dessert

Cuisine: American

Prep Time: 30 minutes

Cook Time: 14 minutes

Total Time: 35 minutes

Servings: 6 people

Calories: 364 kcal

Author: Kroll's Korner

The only Lemon Poppy Seed Scone recipe you'll ever need.

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Ingredients

• 2 cups All Purpose Flour
• 2.5 Tbsp. poppy seeds
• 3 Tbsp. sugar
• Zest of 2 large lemons
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 8 Tbsp. cold, unsalted butter (1 stick) cut into 8 chopped pieces + 1 Tbsp. extra for frosting
• 2/3 cup plain Greek Yogurt or 8 oz. siggi's lemon 9% Skyr yogurt
• 1/4 cup fresh lemon juice + 1 Tbsp.
• 1/2 cup powdered sugar

Instructions

1. In a stand mixer, combine the flour sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt. Add the chopped butter pieces and mix into the bowl with your hands until nicely blended. Add the Greek yogurt and 1/4 cup lemon juice next. The dough will come together and shape into a ball.

2. Dump out the dough onto a piece of plastic wrap sprinkled with flour. Make sure to use flour so the dough does not stick. With your hands or a rolling pin, shape the dough into an large circle ~1 inch thick. Cut in half long ways, and the cut again crossways, and make each section into triangles. It should make 6 scones.

3. Carefully place onto cookie sheet lined with parchment paper. Bake for 14 minutes 400 degrees F.

4. While scones cool, make the frosting. Stir together a tablespoon of lemon juice, melted butter, and powdered sugar until smooth. Drizzle over scones once they have completely cooled and garnish with lemon zest!

Recipe Notes

Store the scones in a plastic baggie in the fridge, or air tight container. Heat in microwave for ~30 seconds and enjoy!!