Whole Wheat Lemon Poppy Seed Scones
- Total Time: 35 mins
- Yield: 8 1x
Description
Poppy seeds add crunch and lemon brightens these hearty whole wheat scones.
Ingredients
Units
Scale
- 2 cups (240 g) whole wheat flour
- 1/3 cup (65 g) packed brown sugar
- 2 tsp baking powder
- Pinch of salt
- 1 stick (115 g) butter, chilled and cut into small pieces
- 2 eggs
- 1 tsp vanilla
- 1/2 cup & 1 tbsp milk, divided
- 1/2 cup (120 ml) lemon juice
- 1 tbsp poppy seeds
Instructions
- Preheat the oven to 375°.
- 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.
- In a separate bowl, whisk together 1 of the eggs, vanilla, 1/2 cup of milk and lemon juice.
- Pour the liquid mixture into the food processor while running until just combined.
- 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.
- Next, whisk together the remaining egg and 1 tbsp of milk. Using a pastry brush, coat the scones in the egg wash.
- Bake for 20 minutes, or until the scones are golden brown and firm on top.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
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Frequently Asked Questions
Why does the recipe call for cold butter?
Cold butter — cut into small pieces and pulsed quickly in the food processor until pea-sized — stays in distinct pockets that create flaky, tender layers as the scones bake at 375°F. Softened or melted butter would blend in fully and produce a denser, more cake-like texture.
What is the egg wash for?
The recipe calls for brushing the cut scones with the remaining egg whisked with 1 tbsp of milk before baking. This egg wash gives the scones their golden-brown crust during the 20-minute bake.
We love scones and this recipe looks delicious. I definitely have to make these.