River Running and Yogurt Lemon Poppyseed Scones

I feel that it is my duty as a blogger to share all types of lessons with you, both good and bad. Recipe flops should come along with recipe wins. Just so you don’t make the same mistakes I do. But you are probably smarter than me and know better already…

Well yesterday, I was going for a beautiful run along the river, minding my own business as I jammed out to JBiebs and CRJepsen (don’t judge 😉 ) and let me just say, I exceeded my daily protein intake for the day. I.e. I can’t run with my mouth shut (can’t breathe through my nose) and all of the little flies and gnats that love being down by the river decided that my mouth would also be a perfect home for them. I can’t tell you how many times I would breathe a gnat in, get skeeved out, try to breathe through my nose better, only to open my mouth to let air in and another one would fly in. Moral of the story, either learn to breathe through your nose, or don’t run outside when it’s buggy. Lesson learned. Sort of.

Phew, I hope at least a few of you can appreciate that story.

Moving on to happier things…

After my buggy run I came home and made these scones. I wasn’t sure how the yogurt would affect the texture, but it worked out great. They were perfectly moist, yet still buttery and flaky like a scone should be.

I made them in my food processor using the dough blade and it was super simple, but you could easily go this in a bowl by hand. Just “cut the butter in” using 2 knifes or a pastry blender. No matter how you do it, you want to make sure you use cold butter.  This is the best way to get that perfect flaky texture.

I think I may have a new morning baked good to rival my raspberry mango muffins.

Yogurt Lemon Poppyseed Scones

by Annie Tress

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: bake bread breakfast

Ingredients (8 large scones)

for the scones

  • 1 c all purpose flour
  • 1/2 c whole wheat pastry flour
  • 1/2 c sugar
  • 1/4 t salt
  • 1 t baking powder
  • 1/4 t baking soda
  • zest from 1 lemon
  • 6 T ice cold butter
  • 1 6oz container lemon greek yogurt
  • 1 T poppyseeds

for the glaze

  • 1 1/2 c powdered sugar
  • juice from 1 lemon


Preheat oven to 375 degrees F

In the bowl of a food processor, mix the flours, sugar, salt, baking soda and baking powder with the dough blade until combined

Add lemon zest and mix until incorporated

Add in butter, 1 T at a time, pulsing a few seconds after each addition – the mixture should have small granules of butter coated in flour – do not over mix this

Add in yogurt and poppy seeds, mix until just combined and a dough has formed

Sprinkle flour on a clean work surface

Roll dough into a 10 inch circle (about 3/4 inch thick)

Use a pizza cutter or sharp knife to cut dough into 8 wedges

Place on a cookie sheet that’s been lined with parchment paper

Bake 15-20 minutes, until they just start to turn golden brown on the top

Let cool completely

Once cool, mix powdered sugar and lemon in a bowl

Drizzle over cooled scones

Let sit for 2 hours for the glaze to harden


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