Lemon Poppy-Seed Scones with Greek Yogurt

Lemon Poppyseed Scones with Greek yogurt-19.jpg

A breakfast treat….straight out of the freezer.

“Who wants a kiss-kiss?” For the last two months, my 4-yr-old grandson would holler that question as he descended the stairs every night after his bath before going to bed.

This past weekend, my son, daughter-in-law, and their two sons moved out of our home where they were living temporarily between houses. While it’s nice to have our house back to ourselves, along with peace, quiet, and less clutter,  I sure do miss a few things—like the kiss-kisses, 11-month-old baby chatter and worm crawling, and the excitement of a child when anybody walks in the door.

My daughter-in-law is a wonderful and prolific cook so I didn’t have to spend a lot of time in the kitchen while they were here, but it was handy to have help eating special treats when I decided to bake. These lemon scones are one example. I love that you can mix, form, and freeze the dough ahead of time, which makes them ideal for serving overnight house guests. I also love using my homemade Greek yogurt (of course, you can use store-bought) in them which translates to higher protein and less fat than the sour cream or whipping cream more often called for in a traditional scone.

You don’t have to cut them like I did in the picture below, but it’s one way to do it. If you don’t want to ice them, serve with lemon curd, softened butter, or your favorite jelly.

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Roll  or pat the dough into a 5 x 8-inch rectangle and cut into 12 pieces.

Lemon Poppy-Seed Scones with Greek Yogurt
 
Author:
Recipe type: quick bread
Serves: 12 scones
Prep time:
Cook time:
Total time:
 
Greek yogurt takes the place of heavy cream for a shot of protein with less fat. You won't miss it.
Ingredients
  • 2 cups unbleached, all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 tablespoons poppy seeds
  • Zest of 2 medium lemons
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) cold butter, cut into 8 pieces
  • ⅔ cup unflavored Greek yogurt (I use fat-free)
  • ¼ cup plus 1 tablespoon fresh-squeezed lemon juice
  • ½ cup confectioner's sugar
Instructions
  1. Preheat oven to 400 degrees F.
  2. In bowl of stand mixer, combine flour, sugar, poppy seeds, lemon zest, baking powder, baking soda and salt. Add butter and mix 30-45 seconds til' butter is in smallish, irregular pieces. Add Greek yogurt and ¼ cup of lemon juice. Stir together by hand until dough comes together in a ball.
  3. Dump out onto a piece of plastic wrap or floured towel and shape with your hands or a rolling pin into an 8 x 5-inch rectangle about 1-inch thick. Dough may be a little crumbly--gently squish it together with your hands. Cut in half the long way. Cut again crossways to make 6 pieces. Divide each square on the diagonal to make 12 small scones. Place onto a cookie sheet covered with a silicone mat or parchment paper.
  4. Bake 12 to 14 minutes.
  5. While scones cool, stir remaining tablespoon of lemon juice into confectioner's sugar until smooth. Drizzle over scones.
Notes
I like to freeze these on a cookie sheet. Once hard, remove to a plastic bag. Pull out what you need and put directly into hot oven. Allow a few extra minutes baking time.

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mariaphelan April 8, 2015 at 1:11 am

Hello Paula, Have just discovered your website – wonderful recipes. I will be crazy baking this week end for the family, and also your bacon wrapped chicken – thanks so much for sharing. Maria, London.

Kendall February 7, 2015 at 6:54 pm

…And you’ve just answered my “what the heck am I gonna do with all this Greek yogurt?!?!” question! THANK YOU!

Jocelyn March 22, 2014 at 4:44 pm

These are delicious scones! The lemon flavor is just right. I did add a bit more sugar (1/3 cup) because my husband likes his scones sweet. Great recipe! Thank you.

Pamela October 14, 2013 at 1:14 pm

Love your blog, Paula, I’ve been an avid reader for awhile now. The scones look delicious and I’d like to try them and I’m fairly certain I understand the freezing part, but just to be absolutely clear, you’ve frozen them before their baked and then baked them straight from frozen? (If it seems obvious to everyone else, forgive me, I get worried when something seems this brilliant and easy!)

Thanks for all the wonderful recipes.

Paula October 14, 2013 at 1:56 pm

Thanks, Pamela. I think you have the scones figured out. Once frozen, I remove the little triangles from the cookie sheet and throw them in a plastic bag and back into the freezer. When you are ready to eat, preheat your oven and put the frozen triangles on your cookie sheet and straight into the oven. No need to thaw. They will need a few minutes longer to bake.

Connie October 6, 2013 at 5:59 pm

Want a super fun blog? Check out “Cooking With Mr. C.” on Wordpress and on Facebook. It’s a great blog just like yours. Connie R.

Paula October 5, 2013 at 10:17 pm

I happy that your son and his family are settling in to their new home. The grandskids will be missed, as will your DIL’s help in the kitchen but hopefully they are not far away and you can get those requests for *who wants a kiss-kiss* seen to quickly 🙂
Beautiful scones! Something I still have yet to make.

Betty October 4, 2013 at 10:10 pm

I know exactly how you feel! It takes a while before you get used to not having those sweet little ones nearby- I know you miss them! Those scones are beautiful, and I love that they can be made ahead and frozen. 🙂

Lorraine October 4, 2013 at 3:18 pm

I love scones, lemon and poppy seeds and these are especially yummy looking. I have frozen baked scones and popped them into the microwave for a few seconds to thaw/warm but this is a nice way to have them handy.

I can imagine how you are missing those sweet little ones and the precious love they give each day. I can’t believe your grandson is four already!

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