Whole Wheat Lemon Poppy Seed Scones


Whole Wheat Lemon Poppy Seed Scones

What’s not to love about scones.  These are deliciously simple.  The whole wheat flour and poppy seeds give this scone a great texture without being heavy and the lemon flavor is perfection. I think I may have a new favorite scone.   Scones are a wonderful breakfast treat or really for anytime.  Scones don’t usually last long around here, but  they will keep fresh for a couple of days.  Give these a whirl next time you have a notion for scones.  They are gooood!

Whole Wheat Lemon Poppy Seed Scones


for scones:

1 1/2 cup all purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup butter

1 tablespoon poppy seeds

1/2 cup sugar

1 cup sour cream

1 egg

1 tablespoon lemon zest

3 tablespoons lemon juice

for glaze:

1/2 cup powdered sugar

1 tablespoon lemon juice

Cooking Directions:

Pre-heat oven to 375 degrees.  In a large mixing bowl, combine flours, sugar, baking powder, baking soda, and poppy seeds.  Cut butter in until crumbly.   In a small bowl combine sour cream, egg, lemon juice & zest.  Stir sour cream mixture into flour mixture.  Mixture will be dry.  Turn dough out onto a lightly floured surface and knead a few times until all ingredients are combined.  Divide dough in half and pat into two six-inch circles.  Place on greased or lined baking sheet.  Cut each circle into six wedges.  Bake for 15 minutes or until scones are lightly browned around the edges.  Mix powdered sugar and lemon juice for glaze and drizzle over baked scones.  Serve warm or cool.  



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