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Lemon Poppyseed Greek Yogurt Scones

Breads  |  Published on Mar 28, 2018  |  Last modified on Aug 20, 2019

lemon poppyseed scones stacked on top of eachother

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.

My mom has a lemon tree in her backyard that has been producing lemons 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 use sour cream but I opt for the Greek yogurt for extra nutrients and less fat. (If you only have sour cream, it’s a fine substitute).

When life gives you lemons…you make Lemon Poppy Seed Scones Greek Yogurt Scones. krollskorner.com #spring #scones #krollskorner Click To Tweet

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! 🙂


As you bite into these lemon poppyseed scones, the glaze will leave flavors of lemon dancing on your tongue as you bite into the lovely flavor of these baked goods! krollskorner.com

Lemon Poppyseed Greek Yogurt Scones

The only Lemon Poppy Seed Scone recipe you'll ever need.
4.34 from 3 votes
Print Recipe Pin Recipe Rate
Prep Time: 30 minutes
Cook Time: 14 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 364kcal
Author: Tawnie Kroll


  • 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


  • 1/2 cup powdered sugar
  • 2 Tbsp. lemon juice
  • 1 Tbsp. butter, melted


  • Preheat oven to 400 degrees F. In a stand mixer bowl, combine the flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt. Gently whisk or stir ingredients together. Add the chopped butter pieces and using your hands, mix until nicely incorporated. Place the stand mixer bowl now on the stand mixer and add in the Greek yogurt and 1/4 cup lemon juice on medium speed. The dough will come together and shape into a ball.
  • 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.
  • Carefully place onto cookie sheet lined with parchment paper. Bake for 14-16 minutes 400 degrees F.

For the glaze:

  • 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!
Find Kroll's Korner on Instagram!Mention @krolls_korner or tag #krollskorner


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


Calories: 364kcal

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

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  1. Can you just come live with me already so i always have delicious healthy things around the house?! Keep up the good work Tawn…definitely one of my favorite blogs to visit!

  2. I’ve made other lemon poppyseed scone recipes but wanted to try a new one. I personally thought they weren’t sweet enough. They almost tasted a little bitter. The only thing I changed was I reduced the butter to 6 Tbls. The dough was the same consistency as other scone recipes I’ve tried, and they rose beautifully. If I use this recipe again, I may add an additional TBL of sugar.

    1. Hi Sarah, thank you so much for the comment! I will have to make again with your changes, thank you for stopping by Kroll’s Korner! Happy Holidays!

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