Greek yogurt replaces the usual cream, buttermilk, or milk in this scone recipe, adding luscious texture and tang, while fresh lemon zest provides lovely brightness and poppy seeds impart subtle nuttiness.
Lemon–Poppy Seed Scones
Serves: 12
Ingredients
- 3 cups all-purpose flour
- 1⁄4 cup plus 2 teaspoons granulated sugar, divided
- 2 tablespoons poppy seeds
- 4 teaspoons baking powder
- 1 tablespoon firmly packed fresh lemon zest
- 1⁄2 teaspoon fine sea salt
- 1⁄2 cup cold unsalted butter, cubed
- 1 cup plus 2 tablespoons whole-milk Greek yogurt
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375°. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, 3 tablespoons sugar, poppy seeds, baking powder, lemon zest, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Add yogurt to flour mixture, stirring with a fork just until a shaggy dough begins to form. Working gently, bring mixture together with hands until a firm dough forms. (If dough won’t come together, add more yogurt, 1 tablespoon at a time, until it does, being careful dough doesn’t become too soft, or it won’t hold its shape when baked.)
- Turn dough out onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a 2 1⁄4-inch square cutter dipped in flour, cut 12 scones from dough without twisting cutter, rerolling scraps once. Using a knife or cutter dipped in flour, cut 3⁄4-inch squares from corners of scones to create an “X” shape. Place scones, evenly spaced, on prepared baking sheet. Freeze until firm, approximately 15 minutes.
- Brush tops of cold scones with egg and sprinkle with remaining 3 tablespoons sugar, pressing gently to adhere and shaking off excess sugar. Return to baking sheet, sugar side up.
- Bake until scones are golden brown, 16 to 20 minutes. Let cool on pan for 5 minutes. Serve warm.
