Lemon Poppyseed Scones with Whole Wheat Flour

Lemon Poppyseed Scones made with Whole Wheat Flour

MaMa says all you need to add to these Lemon Poppyseed Scones is a nice hot cup of coffee (or tea).   She says they are perfect for when you have a friend over for coffee and to catch up.  I personally just like the sugary lemon drizzle that's on them.  I could just lick it right off.

We saw this recipe on Cinnamon Spice & Everything Nice and new we had to try it, with a few alterations.

Ingredients for Lemon Poppyseed Scones:

2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour

4 Tbs sugar

2 Tbs poppy seeds

2 Tbs lemon zest

1 Tbs baking powder

1/2 tsp baking soda

1/2 Tbs salt

8 Tbs butter, cut into small squares

1/2 c buttermilk (need a buttermilk substitute?)

1/4 cup fresh-squeezed lemon juice + 1 tablespoon

1 + 1/4 cup confectioners' sugar

Directions:  Preheat oven to 400 degrees F. Combine flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt in a large mixing bowl. Use a pastry cutter or two knives scissor fashion to cut in butter until it resembles coarse meal. Add the buttermilk and 1/4 cup of  lemon juice, stirring until a dough starts to form.

Press dough together and form a ball, transfer to a parchment-lined baking sheet and shape into an 8-inch disk.  Our dough was too liquidy at this point to cut into wedges and separate, so we baked the whole disk until golden and a toothpick inserted into center comes out clean, about 10  minutes. Then we cut the disc into 8 wedges, spread them about an inch apart and baked for another 2-3 minutes to crips up the edges.  Cool on wire racks.

Whisk confectioners' sugar with a tablespoon of lemon juice until smooth. Drizzle over scones and sprinkle with poppy seeds.