Monday, May 16, 2011

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:

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.


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