Lemon Poppyseed 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).

Ingredients you will need to make Lemon Poppyseed Scones

All Purpose Flour: I’ve only ever tested this recipe with All-Purpose Flour. Use pastry flour for lighter scones. I cannot speak for using a whole wheat or gluten free flours in this recipe.

Poppyseeds: Because lemon and poppyseeds go together like Minnie and Mickey!

Sugar: I only use 3 Tbsp. in my recipe. Add more if you prefer a sweeter scone.

Lemon zest

Baking powder: adds lift

Baking soda

Salt: adds flavor

Cold, unsalted butter (1 stick): Be sure butter stays nice and cold! The butter is responsible for a flaky scone and cold butter makes scones rise higher.

Greek Yogurt: Keeps scones moist. Be sure to use a full-fat or 2% plain variety.

Heavy cream, cold: Be sure heavy cream is cold when adding into recipe. Can sub buttermilk. But be sure to avoid thinner milks because it will yield a flatter, less flavorful scone.

Fresh lemon juice (juice from 1 lemon)

1 Egg: Eggs add flavor, lift and structure to scones.

How to make Lemon Poppyseed Scones

Preheat oven to 400° F. In a stand mixer bowl, combine the flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt. Gently whisk to combine.

Add the cold, cubed butter pieces and using a bowl scraper or pastry cutter, cut the butter into the flour until butter is the size of peas. (You don’t want to use your hands because our hands are too warm to hold the butter. Cold ingredients make the best scones!)

Place the bowl on the stand mixer and add in the Greek yogurt, cold heavy cream, egg and 1/4 cup lemon juice. Mix on medium speed just until the dough comes together.

Transfer dough to a lightly floured surface and (handling lightly, as you don’t want to over-work this dough) Make sure to use flour so the dough does not stick. Fold the dough in half over itself and use your hands to gently flatten layers together.

Gently knead: Rotate the dough 90 degrees and fold in half again, repeating this step 5 times and taking care to not overwork the dough. Use any extra flour as needed.

With your hands, shape the dough into a large circle ~1 inch thick. Using a bench knife, cut in half long ways, and then cut again crossways, and make each section into triangles. It will make 8 scones.

Transfer wedges to a baking sheet lined with parchment paper and place about 2″ apart. Brush lightly with heavy cream and sprinkle with sugar. Bake for 16-18 minutes @ 400°F or until tops are lightly browned. Do not over bake, scones will become dry.

Remove from oven and let cool and then make the glaze. Drizzle glaze on top of cooled scones and finish with a sprinkle of sugar.

Tips for making the best Lemon Poppyseed Scones

For buttery, tender scones be sure to follow these pro tips!

Always use cold ingredients. Keep the butter, egg, cream and yogurt all in the fridge right before you use it in the recipe. Using cold ingredients prevents the butter from melting before the scones are baked, leaving it instead to melt in the oven and create a super-flaky end result.

I like use frozen butter or if you don’t have any frozen, place butter in the freezer 15 minutes before beginning to ensure it is cold!

You can even place the bowls you are using in freezer before you begin baking to ensure everything is very cold!

Gently knead the dough but do not over work it. Scones, like biscuits, are most tender when handled minimally. So have your ingredients ready, and use a soft touch when mixing and patting the dough.

Your hands can sometimes warm up the dough when working with it, and as we know it’s important for it to stay cold. If you feel the dough has warmed up, cut the scone dough into wedges, place them on a baking sheet, and keep them in the fridge while the oven preheats.

Chilling the dough before baking also relaxes the gluten which yields a tender texture. It also cools the butter down again, which is how you’ll get that flaky texture.

Make sure your oven is fully preheated before baking the scones.

Don’t over-bake; dark scones will be dry. Break one open to check for doneness: the interior shouldn’t appear doughy or wet, but should feel nicely moist.

Spacing: Space scones apart from each other 1-2 inches on the baking sheet.

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More recipes you will love:

Greek yogurt strawberry scones

Lemon Poppyseed Muffins

Lemon Blueberry Cookies

Lemon Ice Cream

Lemon Poppyseed Dressing

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Lemon Poppyseed Greek Yogurt Scones

Enjoy these barely sweet lemon poppyseed scones made with Greek Yogurt. Dunk them in mugs of steaming coffee and prepare to be wowed!

3.75 from 4 votes

Print Recipe Pin Recipe Rate

Prep Time: 30 minutes

Cook Time: 16 minutes

Total Time: 46 minutes

Servings: 8 scones

Calories: 364kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• Stand Mixer
• Measuring cups & spoons
• Whisk
• Bowl scraper
• Baking sheet

Ingredients

• 2 cups All Purpose Flour2 cups All Purpose Flour
• 2 1/2 Tbsp. poppy seeds2 1/2 Tbsp. poppy seeds
• 3 Tbsp. sugar3 Tbsp. sugar
• 2 Tbsp. lemon zest (~ zest from 2 lemons)2 Tbsp. lemon zest (~ zest from 2 lemons)
• 1 Tbsp. baking powder1 Tbsp. baking powder
• 1/2 tsp. baking soda1/2 tsp. baking soda
• 1/2 tsp. salt1/2 tsp. salt
• 8 Tbsp. cold, unsalted butter (1 stick), cubed + 1 Tbsp. extra for frosting. I like to place my butter in the freezer 15 minutes before beginning to ensure it is cold8 Tbsp. cold, unsalted butter (1 stick), cubed + 1 Tbsp. extra for frosting. I like to place my butter in the freezer 15 minutes before beginning to ensure it is cold
• 2/3 cup plain Greek Yogurt2/3 cup plain Greek Yogurt
• 1/4 cup heavy cream, cold + 2 Tbsp.1/4 cup heavy cream, cold + 2 Tbsp.
• 1/4 cup fresh lemon juice (juice from 1 lemon)1/4 cup fresh lemon juice (juice from 1 lemon)
• 1 large egg, cold1 large egg, cold

Glaze:

• 1/2 cup powdered sugar1/2 cup powdered sugar
• 2 Tbsp. lemon juice2 Tbsp. lemon juice
• 1 Tbsp. butter, melted1 Tbsp. butter, melted
• 2 Tbsp. coarse sugar (sprinkle on top of glaze)2 Tbsp. coarse sugar (sprinkle on top of glaze)

Instructions

• Preheat oven to 400° F. In a stand mixer bowl, combine the flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt. Gently whisk to combine.
• Add the cold, cubed butter pieces and using a bowl scraper, cut the butter into the flour until butter is the size of peas. (You don't want to use your hands because our hands are too warm to hold the butter. Cold ingredients make the best scones!)
• Place the bowl on the stand mixer and add in the Greek yogurt, cold heavy cream, egg and 1/4 cup lemon juice. Mix on medium speed. The dough will come together and shape into a ball.
• Transfer dough to a lightly floured surface and (handling lightly, as you don't want to over-work this dough) Make sure to use flour so the dough does not stick. Fold the dough in half over itself and use your hands to gently flatten layers together.
• Gently knead: Rotate the dough 90 degrees and fold in half again, repeating this step 5 times and taking care to not overwork the dough. Use any extra flour as needed. With your hands, shape the dough into a large circle ~1 inch thick. Using a knife, cut in half long ways, and then cut again crossways, and make each section into triangles. It will make 8 scones.
• Transfer wedges to a baking sheet lined with parchment paper and place about 2" apart. Brush lightly with heavy cream and sprinkle with sugar. Bake for 16-18 minutes 400°F or until tops are lightly browned. Do not over bake, scones will become dry.
• Remove from oven and let cool.

For the glaze:

• Stir together a tablespoon of lemon juice, melted butter, and powdered sugar until smooth. Drizzle over scones once they have completely cooled and garnish coarse sugar.

Video

Notes

Store the scones in a plastic baggie in the fridge, or air tight container. 

Scones, like biscuits, are most tender when handled minimally. So have your ingredients ready, and use a soft touch when mixing and patting the dough.

I like to place my butter in the freezer 15 minutes before beginning to ensure it is cold.

If you prefer a sweeter scone, add in an addition 1-2 Tbsp. sugar.

 

 

 

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Nutrition

Serving: 1scone | 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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