Lemon Poppy Seed Scones

I've been gone.  Maybe you've noticed?  If you're unaware of the reasons please check out my personal blog HERE and you'll see whats been up and why I've needed a break from posting my favorite recipes.

I just finished eating three delicious scones, so I thought I'd do a quick write-up on the recipe in case you're looking for a semi-healthy scone recipe that just screams summer.

Lemon Poppy Seed Scones

1 cup whole wheat pastry flour
1 cup all purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon poppy seeds
1 stick of cold unsalted butter cut into small chunks
1/2 cup non fat greek yogurt
4-6 tablespoons of buttermilk
1 egg
zest of one lemon

Icing:

juice of one lemon
2 tablespoons of melted butter
1 1/3 cup powdered sugar


Preheat the oven to 400 degrees.  Prepare a baking sheet with either a silpat or parchment paper.

In a food processor, put both flours, granulated sugar, baking powder, baking soda, salt and poppy seeds.  Pulse to combine.  Add the lemon zest and pulse.  With the processor on, gradually add the chunks of cold butter until it resembles coarse crumbs.  Pour it all into a large mixing bowl.

In a small bowl whisk together the greek yogurt, buttermilk and the egg.  Add it to the flour mixture in the large mixing bowl.  Using a mixing spoon stir it all together until it forms a sticky dough.

Roll it out onto a floured surface and with a rolling pin roll the dough until it is about 1 inch thick.  Cut it our however you choose (I used a biscuit cutter).  Place them on the baking sheet and bake them in the oven for 15 or so minutes.  Keep a close eye on them and take them out when the edges are starting to lightly brown.

While the scones cool, whisk together the icing ingredients in a small bowl and spoon it over the tops of the scones when they are slightly warm.  Enjoy!