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.
- 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) )
- Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
- 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.
- Whisk milk (or buttermilk) and egg in a medium bowl; stir into the dry ingredients until just combined.
- 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.
- Bake the scones until firm to the touch, 18 to 24 minutes. Glaze, if desired.
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.
Per serving (recipe makes 12 servings)
|Mono Saturated Fat||2g|