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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
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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!
Course Dessert
Cuisine American
Keyword poppyseed, scones
Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings 8 scones
Calories 364kcal

Ingredients

  • 2 cups All Purpose Flour
  • 2 1/2 Tbsp. poppy seeds
  • 3 Tbsp. sugar
  • 2 Tbsp. lemon zest (~ zest from 2 lemons)
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 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 cold
  • 2/3 cup plain Greek Yogurt
  • 1/4 cup heavy cream, cold + 2 Tbsp.
  • 1/4 cup fresh lemon juice (juice from 1 lemon)
  • 1 large egg, cold

Glaze:

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

Nutrition

Serving: 1scone | Calories: 364kcal