Lemon Poppy Seed Scones Recipe

Name: Lemon Poppy Seed Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 1/2 cups Whole Wheat Pastry Flour; 3 Tablespoons Granulated Sugar; 1-1/4 teaspoon Baking Powder; 1/4 teaspoons Baking Soda; 1/4 teaspoons Kosher Salt; 1 Tablespoon Poppy Seeds; 2 Tablespoons Lemon Zest; 1/4 cups Plain, Non-fat Greek Yogurt; 3/4 cups Buttermilk Plus More For Brushing On Top Of The Scones; 1 teaspoon Vanilla Extract; 5 Tablespoons Cold Unsalted Butter, Cubed; Turbinado Sugar For Topping (optional)

Servings: persons

1-1/2 cup All-purpose Flour
1/2 cups Whole Wheat Pastry Flour
3 Tablespoons Granulated Sugar
1-1/4 teaspoon Baking Powder
1/4 teaspoons Baking Soda
1/4 teaspoons Kosher Salt
1 Tablespoon Poppy Seeds
2 Tablespoons Lemon Zest
1/4 cups Plain, Non-fat Greek Yogurt
3/4 cups Buttermilk Plus More For Brushing On Top Of The Scones
1 teaspoon Vanilla Extract
5 Tablespoons Cold Unsalted Butter, Cubed
Turbinado Sugar For Topping (optional)

1
Preheat oven to 400 F and line a baking sheet with parchment paper or a Silpat mat
2
In a large bowl whisk together the flours, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.
3
In a smaller bowl whisk together the Greek yogurt, buttermilk and vanilla.
4
Add the cold cubed butter into the dry ingredients and work it in with a pastry blender or your fingers until it resembles coarse crumbs. Pour the wet ingredients into the dry and fold together just until combined. Don't over mix the dough.
5
Dump the dough out onto a floured surface and knead it a couple times just until it comes together. Form the dough into a rectangle about 3/4-1 inch thick and cut the dough in half lengthwise and then cut each half in half. Cut each quarter of the dough diagonally so that you have 8 triangles.
6
Place the scones on the lined baking sheet and brush the tops with a little milk. Sprinkle the tops with turbinado sugar.
7
Bake in the 400 F oven for 14-16 minutes or until a toothpick inserted in the center of one comes out clean and they are slightly golden.
8
Notes:
9
- To keep the bottoms of the scones from getting too brown I place the lined cookie sheet on top of another cookie sheet so that I had double the thickness.
10
- This recipe was slightly adapted from The Joy of Baking.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 1/2 cups Whole Wheat Pastry Flour, 3 Tablespoons Granulated Sugar, 1-1/4 teaspoon Baking Powder, and more.

Yes, Lemon Poppy Seed Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Poppy Seed Scones

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