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Lemon-Poppy Seed Scones

Lemon-Poppy Seed Scones

No bakery degree required for this recipe: these healthy lemon-poppy seed scones are as easy to make as a batch of muffins. White whole-wheat flour adds a boost of fiber, and just enough butter gives them great flavor and texture without going overboard on calories. For a sweeter scone, drizzle with the optional scone glaze.

Servings

12 servings

Prep Time

20 minutes

Total Time

45 minutes

Ingredients

  • 1 1/2cups all-purpose flour plus 2 tablespoons, divided
  • 1 1/4cups white whole-wheat flour
  • 1tablespoon plus 1 teaspoon baking powder
  • 1/4cup sugar
  • 1/2teaspoon salt
  • 5tablespoons cold unsalted butter, cut into 1/2-inch cubes
  • 2tablespoons lemon zest
  • 2tablespoons poppy seeds
  • 1cup reduced-fat milk or buttermilk
  • 1large egg
  • Sweet Scone Glaze (optional) )

Instructions

  1. Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
  2. Whisk 1 1/2 cups all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in lemon zest and poppy seeds.
  3. Whisk milk (or buttermilk) and egg in a medium bowl; stir into the dry ingredients until just combined.
  4. Sprinkle a work surface with 1 tablespoon flour. Turn the dough out and sprinkle the top with the remaining 1 tablespoon flour. Knead three to five times, or until the dough just comes together. Divide in half and pat each piece into a 5-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet.
  5. Bake the scones until firm to the touch, 18 to 24 minutes. Glaze, if desired.

Tips

To make Sweet Scone Glaze, whisk 3/4 cup lightly packed confectioners’ sugar and 2 tablespoons lemon juice (or milk) in a small bowl until smooth. Adjust consistency with a little more sugar or liquid as desired. Drizzle over warm scones with a fork or spread with a pastry brush. Makes: about 1/3 cup (enough to coat 12 scones with about 1 teaspoon glaze each)

Store airtight for up to 1 day; reheat at 300°F for 10 to 15 minutes.

Nutrition Facts

Per serving (recipe makes 12 servings)

Calories 187kcal
Carbohydrate Total 28g
Total Sugars 5g
Added Sugars 4g
Fiber 2g
Total Fat 6g
Saturated Fat 4g
Mono Saturated Fat 2g
Cholesterol 30mg
Sodium 276mg
Protein 5g
Potassium 82mg
Calcium 142mg
Folate 54mcg
Omega-6 1g
Vitamin B3 1mg