Lemon-Poppy Seed Scones

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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.
total:
45 mins
Servings:
12
Lemon-Poppy Seed Scones

Ingredients

Directions

  • Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

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  • 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.

Tips

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

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)

Tips

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

Serving Size:
1 scone
Per Serving:
187 calories; protein 4.9g; carbohydrates 28.3g; dietary fiber 2.1g; sugars 5.3g; fat 6.3g; saturated fat 3.5g; cholesterol 29.9mg; vitamin a iu 209.8IU; vitamin c 1.3mg; folate 53.7mcg; calcium 142.4mg; iron 2.8mg; magnesium 12mg; potassium 82.5mg; sodium 276.4mg; thiamin 0.2mg; added sugar 4g.
Exchanges:

1 1/2 starch, 1 fat
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 01/31/2023
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