Lemon Poppyseed Greek Yogurt Scones
User Reviews
4.2
24 reviews
Good
Lemon Poppyseed Greek Yogurt Scones
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Perfectly tender, sweet lemon poppyseed scones made with Greek Yogurt, lots of fresh lemon juice and lemon zest and finished with a drool worthy lemony glaze.
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Ingredients
- 2 cups all-purpose flour spooned and leveled
- 2 1/2 Tbsp. poppy seeds
- 1/3 cup sugar
- 2 Tbsp. lemon zest, or more as desired
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 6 Tbsp. butter cold, unsalted, cut into small cubes
- 1/2 cup Greek yogurt plain, full fat
- 1/2 cup heavy cream cold, plus 2 Tbsp, divided
- 2 Tbsp. lemon juice fresh
Glaze:
- 1/2 cup powdered sugar
- 2 Tbsp. lemon juice
- 2 Tbsp. coarse sugar or turbinado sugar
Instructions
- Sift the flour into a large mixing bowl. Then add in the sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt. Gently whisk to combine.
- Add the cold, cubed butter pieces and using a pastry cutter, cut the butter into the flour until butter is the size of peas. (I sometimes use my hands for this, but since heat from fingers and hands warm up the butter, if you use this method be sure to freeze or refrigerate the scones for just 15-30 minutes prior to baking).
- Whisk together the Greek yogurt, cold heavy cream, and lemon juice in a separate bowl.
- Add the Greek yogurt mixture into the dry ingredients and stir just until it begins to come together.
- Transfer dough to a lightly floured surface and gently begin to knead the dough to bring it together. Be sure to handle the dough lightly, as you don't want to over-work this dough. Make sure to use a little flour on your hands and on your work surface so the dough does not stick. Fold the dough in half over itself and use your hands to gently flatten layers together.
- Shape the dough into a large circle ~1 inch thick. Using a knife or bench scraper, cut in half long ways, and then cut again crossways, and make each section into triangles. It will make 8 scones.
- Transfer the wedges to a baking sheet lined with parchment paper and place about 2" apart.
- Place in the freezer for 15-30 minutes or until dough is chilled.
- Preheat the oven to 400°F.
- Brush lightly with heavy cream and sprinkle with coarse sugar on top. Bake for ~16-18 minutes or until tops are lightly browned. Careful not over bake, scones will become dry.
- Remove from oven and let cool.
For the glaze:
- Stir together the lemon juice and powdered sugar until smooth. Drizzle over scones once they have completely cooled and garnish coarse sugar, more poppyseeds, and lemon zest.
Equipments used:
Notes
- Store the scones in a plastic baggie in the fridge, or air tight container for a few days.
- 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.
Nutrition Information
Show Details
Serving
1scone
Calories
360kcal
(18%)
Carbohydrates
40g
(13%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
70mg
(23%)
Sodium
540mg
(23%)
Potassium
97mg
(2%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
570IU
(11%)
Vitamin C
4mg
(4%)
Calcium
215mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 360kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 540mg | 23% |
| Potassium | 97mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 215mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
24 reviews
Good
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