Whole Wheat Lemon Poppy Seed Scones Recipe
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This quick Whole Wheat Lemon Poppy Seed Scones Recipe creates the perfect sunny kind of sweet to enjoy with tea or coffee. For a bit of added sweetness drizzle with a simple Lemon Glaze.
What I enjoy about scones is that they are usually not too sweet. What I don’t like about scones is sometimes they can be on the bland side, lacking in flavor much of the time. Enter this Whole Wheat Lemon Poppy Seed Scones Recipe. These whole wheat scones are still not too sweet, but they have just enough brightness from the lemon, plus that little something something that poppy seeds tend to add to perk things up just the right amount. These scones are such a lovely addition to brunch or tea time, and they can be made in no time.
Of course if you’re desiring a bit more sweetness, you can always drizzle a lovely Lemon Glaze over the tops until your sweet tooth says enough is enough is enough. It is super easy to make. To make the lemon glaze, a simple combination of fresh squeezed lemon juice and powdered sugar are whisked together until smooth. The glaze could not be easier! Of course the glaze is optional. If desired, the glaze could be served on the side for each person to drizzle on their own scones, or not. To drizzle or not to drizzle. That is the sweet question of the day!
Serve these Whole Wheat Lemon Poppy Seed Scones slightly warm out of the oven, or to rewarm, wrap loosely in foil and place in oven on low heat until rewarmed. As I mentioned before, this scone recipe is so easy to prepare, so I think you’ll find yourself making these time and time again. Enjoy!
For more scone recipes, check out these other tasty offerings:
Whole Wheat Lemon Poppy Seed Scones Recipe
Whole Wheat Lemon Poppyseed Scones
A lovely little scone perfect for afternoon tea. If desired, for added sweetness drizzle with the simple lemon glaze.
Ingredients
For the scones:
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 2 teaspoons poppy seeds
- 6 tablespoons (3 ounces) cold butter, cut into small pieces*
- 2 large eggs, beaten
- 1/4 cup milk
- 3 tablespoons fresh lemon juice
- 1 tablespoon grated lemon zest
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons coarse sugar, for sprinkling on top
For the glaze (optional):
- 1/3 cup fresh lemon juice
- 2 1/2 cups powdered sugar
Instructions
- For the scones: Preheat the oven to 375-degrees F. Lightly grease a baking sheet, or line with baking parchment.
- In a large mixing bowl, whisk together the flour, baking powder, salt, sugar and poppy seeds. Add butter to the flour mixture. Using your fingers, a fork or pastry cutter, work the butter into the dry ingredients until the mixture is crumbly.
- In a separate bowl or large measuring cup, whisk together the eggs, milk, lemon juice, lemon zest, and vanilla extract. Stir into the dry ingredients very gently until just combined.
- Scoop about 1/4-cups of dough onto prepared baking sheets spaced about 2-inches apart. Sprinkled tops with coarse sugar.
- Bake at 375-degrees F scones for 20-24 minutes, or until lightly browned. If unsure, check with a cake tester or toothpick for doneness. Serve warm or let cool and drizzle with glaze.
- For the glaze (optional): Whisk together lemon juice and powdered sugar until smooth. Drizzle over scones.
Notes
*For easy incorporation of the cold butter, freeze the butter whole then grate directly into the flour mixture.To reheat, wrap loosely in aluminum foil, then bake in a 350-degrees F oven for about 8-10 minutes
Can I use All-purpose flour instead of the Wheat?
Yes you can, Charlene.
Thank you Amy