Whole Wheat Lemon Poppy Seed Scones

Poppy seeds add crunch and lemon brightens these hearty whole wheat scones.
By Lauren Hardy
Whole Wheat Lemon Poppy Seed Scones

Whole Wheat Lemon Poppy Seed Scones
Prep Time
Cook Time
Total Time
Poppy seeds add crunch and lemon brightens these hearty whole wheat scones.
Recipe Type: Breakfast
Serves: 8
  • 2 cups whole wheat flour
  • ⅓ cup packed brown sugar
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 stick butter, chilled and cut into small pieces
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup & 1 tablespoon milk, divided
  • ½ cup lemon juice
  • 1 tablespoon poppy seeds
  1. Preheat the oven to 375°.
  2. Combine the flour, brown sugar, baking powder and salt in a food processor and pulse until combined. Drop in the cold butter pieces and pulse quickly until butter is chopped into pea-sized bits.
  3. In a separate bowl, whisk together 1 of the eggs, vanilla, ½ cup of milk and lemon juice.
  4. Pour the liquid mixture into the food processor while running until just combined.
  5. Transfer the dough onto a well-floured surface and knead slightly while forming into a 1? high disc. Using a sharp knife, coated in flour, slice the disc into 8 pieces (like cutting a pie). Place the scones onto a greased cookie sheet.
  6. Next, whisk together the remaining egg and 1 tablespoon of milk. Using a pastry brush, coat the scones in the egg wash.
  7. Bake for 20 minutes, or until the scones are golden brown and firm on top.

Lauren Hardy

Lauren Hardy is a writer, editor and self-taught, experimental foodie. By the time she was 6 years old, she had the Toll House Inn chocolate chip cookie recipe memorized and baked a variety of batches for her family each week. Her passion for cooking flourished during her college years. In addition to her writing aspirations, she hopes to own a bakery someday. You can follow her latest musings on her blog, "Making Life Sweet," at laurenhardy.com, where she blogs weekly about inspiration, food and faith.

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