Lemon Poppy Seed Scones

By á-43407

Ingredients

• 1 1/2 cups all-purpose flour plus 2 T
• 1 1/4 cup white whole wheat flour
• 1 T plus 1 t baking powder
• 1/4 cup sugar
• 1/2 t salt
• 5 T cold unsalted butter, cut into 1/2 inch cubes
• 2 T lemon zest
• 2 T poppy seeds
• 1 cup reduced fat milk or buttermilk
• 1 large egg
• Sweet Scone Glaze
• 3/4 cup lightly packed confectioners sugar
• 2 T lemon juice (or milk)

Details

Servings 12

Preparation

Step 1

Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.

Whisk 1 1/2 cups all-purpose flour and whole wheat flour, baking powder, sugar and salt in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in lemon zest and poppy seeds.

Whisk milk and egg in a medium bowl; stir into the dry ingredients until just combined.

Sprinkle a work surface with 1 T flour. Turn the dough out and sprinkle the top with remaining 1 T flour. Knead three to five times, or until the dough just comes together. Dive in have and pat each piece into a 5-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet.

Bake the scones until firm to the touch, 18-24 minutes. Glaze scones.

Sweet Scone Glaze
3/4 cup lightly packed confectioners sugar and 2 T lemon juice (or milk) in a small bowl until smooth. Covers 12 scones.