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Wednesday, June 1, 2011

Lemon Poppyseed Scones

In trying to be healthier I've been playing around with whole wheat flour, so far it's going pretty well and these scones were scrumptious and according the online calorie counter I used only 310 calories a piece. They made great breakfasts with tea or coffee while they lasted.
I followed the basic proportions of simply recipes' ginger scones just changing the flavors. I also made these scones slightly larger her recipe makes 12 I only made eight and they barely fit on my baking sheet!

  • 1 ½ cups all purpose flour 
  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
    ¾ cup sugar
    ½ tsp baking powder
    ¼ tsp salt
    1 ½ Tbsp poppy seeds
    1 Tbsp or roughly the zest of one lemon
    ¾ cup butter milk (I used all the juice of one Meyer lemon added to just shy of this amount of 2% milk) about 2 Tbsp
    10 Tbsp unsalted butter melted
    1 Tbsp coarse sugar (like Sugar in the Raw) for sprinkling on top if desired

    1. Preheat oven to 400F and line a baking sheet with parchment paper.
    2. Mix together all dry ingredients in a large bowl. Include your poppy seeds and lemon zest to the flavors are well distrubuted in the final dough.
    3. Make a well in the center of the flour mixture and slowly add butter and buttermilk. Mix with a wooden spoon until just combined.
    4. Turn out on a well floured surface and pat into a round, slice into even portions to make lovely triangular scones. Transfer scones to the baking sheet trying to give them some room about an inch should be fine. Sprinkle on the coarse sugar if you would like.
    5. Bake at 400F for 18 to 20 minutes. Your house will smell amazing! Elise from Simply Recipes suggests waiting five minutes for them to cool before eating but they are pretty amazing no matter how long you wait! they keep for a few days in an airtight container in the fridge but they are best the first day!

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