|Lemon Poppyseed Scones made with Whole Wheat Flour|
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:
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
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.