Lemon Poppyseed Scones
Enjoy these barely sweet lemon poppyseed scones made with Greek Yogurt. Dunk them in mugs of steaming coffee and prepare to be wowed!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at krollskorner.com.
Cooking tools:
- Sifter
- Mixing bowl
- Whisk
- Pastry cutter
- Measuring cup
- Measuring spoon
- Rolling pin
- Bench scraper
- Baking sheet
- Parchment paper
- Pastry brush
- Oven
- Refrigerator
- Freezer
- Chef's knife
- Cooling rack
- Microplane
- Kitchen scale
- Spoon
Ingredients
- 2 cups All Purpose Flour, spooned and levled
- 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. cold, unsalted butter, cut into small cubes
- 1/2 cup plain, full fat Greek Yogurt
- 1/2 cup heavy cream, cold + 2 Tbsp, divided
- 2 Tbsp. fresh lemon juice
- 1/2 cup powdered sugar
- 2 Tbsp. lemon juice
- 2 Tbsp. coarse sugar/ turbinado sugar
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