Poppy seeds add crunch and lemon brightens these hearty whole wheat scones.
By Lauren Hardy
Whole Wheat Lemon Poppy Seed Scones
Poppy seeds add crunch and lemon brightens these hearty whole wheat scones.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 8 1x
- Category: Breakfast
Ingredients
Scale
- 2 cups whole wheat flour
- 1/3 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
- 1/2 cup & 1 tablespoon milk, divided
- 1/2 cup lemon juice
- 1 tablespoon 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 tablespoon 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.
We love scones and this recipe looks delicious. I definitely have to make these.