Whole Wheat Lemon Poppy Seed Scones

Whole wheat lemon poppy seed scones are healthy breakfast treats that taste like dessert!


For the scones:

  • 2 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 2 teaspoons poppy seeds
  • 6 tablespoons (3 ounces) cold butter, cut into small pieces*
  • 2 large eggs, beaten
  • 1/4 cup milk
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon grated lemon zest
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons coarse sugar, for sprinkling on top

For the glaze (optional):

  • 1/3 cup fresh lemon juice
  • 2 1/2 cups powdered sugar


For the scones:

  1. Preheat the oven to 375-degrees F. Lightly grease a baking sheet, or line with baking parchment.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, sugar and poppyseeds. Add butter to the flour mixture. Using your fingers, a fork or pastry cutter, work the butter into the dry ingredients until the mixture is crumbly.
  3. In a separate bowl or large measuring cup, whisk together the eggs, milk, lemon juice, lemon zest, and vanilla extract. Stir into the dry ingredients very gently until just combined.
  4. Scoop about 1/4-cups of dough onto prepared baking sheets spaced about 2-inches apart. Sprinkled tops with coarse sugar.
  5. Bake at 375-degrees F scones for 20-24 minutes, or until lightly browned. If unsure, check with a cake tester or toothpick for doneness. Serve warm or let cool and drizzle with glaze.

For the glaze :

  1. Whisk together lemon juice and powdered sugar until smooth. Drizzle over scones.

Source : allrecipes.Com