Whole Wheat Lemon-Poppy Seed Scones
Welcome to my kitchen, fellow food enthusiasts! Today, I'm thrilled to share with you a delightful recipe that combines the wholesome goodness of whole wheat with the zesty freshness of lemon and the delightful crunch of poppy seeds. Get ready to indulge in the heavenly aroma and tender texture of my Whole Wheat Lemon-Poppy Seed Scones. These scones are the perfect treat to start your day on a bright and flavorful note. So grab your apron, preheat your oven, and let's embark on a culinary adventure together!
Equipment
- oven
- 1 9-inch round cake pan
- 1 large bowl
- 1 fork
- 1 wire rack
Ingredients
- 1⅓ cups whole wheat pastry flour
- ⅔ cup all purpose flour
- ¼ teaspoon salt
- 2½ teaspoons baking powder
- ⅓ cup sugar
- 4 tablespoons unsalted butter, cut into small pieces
- 2 tablespoons poppy seeds
- zest and juice of one whole lemon
- 2 egg whites
- ½ cup skim milk
Instructions
- Heat oven to 375 degrees and coat a 9-inch round cake pan with cooking spray. In a large bowl, sift together flours, baking powder, sugar and salt. Using a fork, “cut in” the butter until the mixture resembles fine crumbs.
- Stir egg whites and milk into flour mixture until just moistened. Fold in poppy seeds and raisins. Shape the dough into 18 balls and arrange them in the baking pan. Bake for 30 minutes. Cool on wire rack for 10 minutes before removing from pan.
For the Optional Icing:
- Mix together 2 tablespoons fresh squeezed lemon juice, 2 tablespoons skim milk, and 4 -5 tablespoons powdered sugar. Stir together until mixture reaches a good “drizzling” consistency. You may need to add more or less milk and/or powdered sugar until desired consistency is reached. Drizzle over scones before serving.
Video
Notes
Perfect Poppy Seed Texture: Poppy seeds not only provide a delightful crunch but also offer a subtle nutty flavor. To ensure the poppy seeds are evenly distributed, gently fold them into the dough just until combined.