Lemon Poppy Seed Scones

 Lemon Poppy Seed Scones are the perfect treat for a Spring or Summer breakfast! These are made with whole wheat pastry flour for a bit of a healthy twist!

A few weeks ago, I went with a friend to downtown Portland for a girls’ morning, and we got coffee and treats. One of the yummy treats we split was a super tasty Lemon Poppy Seed Scone. It was so good that I told her I would have to make one soon, so as I sat down to plan out what to make for #BrunchWeek, I thought these would be perfect! Bob’s Red Mill sent us some product to try as we developed our recipes for you, and I was so excited. I love their products. When we moved here to the Portland area, I found out from my cousin that the mill is nearby, so when she came to visit, we made a trip over to check it all out. It was great! We got lunch, read a lot of cookbooks and then bought a lot of awesomeness. So! When I got my goodies in the mail I knew I had to do something with it all. One of the items was Whole Wheat Pastry Flour. I’ve cooked in the past with whole wheat flour and it seemed to make things to heavy. This Whole Wheat Pastry Flour is light and worked perfectly in my scone recipe. I didn’t have to use any all-purpose flour at all!

There are a couple of tricks to making a light scone. First, make sure that your butter is cold. I cut mine into cubes and then stick it in the freezer. That way it stays nice and cold. The science behind this is that when the little pockets of butter melt as the scone bakes, it releases a steam and creates little pockets of air. The next trick is to make sure that you don’t over mix the flour. When you over mix a dough it will over develop the gluten making it tough. In this recipe after you have cut the butter into the flour  mixture, just pour the liquids in and then stir, don’t stir as you pour. Scones are a very simple treat to make and always impress friends and family. I made these mini because that just screamed Mother’s Day tea or brunch to me. You could make 8 regular sized scones but let’s be honest, moms love mini things. 🙂

Lemon Poppy Seed Scones

Aubrey

Lemon Poppy Seed Scones are the perfect treat for a Spring or Summer breakfast! These are made with whole wheat pastry flour for a bit of a healthy twist!

5 from 2 votes

Print Recipe

Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

Course Breakfast

Servings 16

Calories 201 kcal

Ingredients

  

1x2x3x

• 2 cups Bob's Red Mill Whole Wheat Pastry Flour
• 3 tbsp granulated sugar
• 2 tbsp poppy seeds
• 2 tsp lemon zest
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup butter cut into small cubes and frozen for 30 minutes
• ½ cup heavy cream
• ¼ cup fresh lemon juice

lemon glaze

• 2 cups powdered sugar
• the juice of 1 lemon

Instructions

 

• preheat the oven to 400 degrees
• combine flour, sugar, poppy seeds, baking powder, baking soda, and salt in a medium sized bowl
• add in the butter and using a pastry cutter or two knives cut the butter until it resembles a course meal
• add in the heavy cream and the lemon juice and stir until JUST combined. (It will seem a bit dry but it will combine, I used my hands)
• line a baking sheet with parchment paper
• turn out the dough onto the parchment paper and form into a square about 1/2 and inch thick
• using a sharp knife, cut the square into 8 even smaller squares
• cut each of those squares in half on the diagonal making 16 triangles
• place 1 inch apart on the parchment lined sheet
• bake for 10 to 12 minutes until slightly golden
• remove from the oven and allow to cool on a wire rack

lemon glaze

• in a small bowl combine the confectioners' sugar and lemon juice
• fill a zip top bag with the glaze and snip a tiny bit of the corner off of the bag
• drizzle the glaze back and fourth over the scones once they have cooled
• allow the glaze to dry and
• enjoy!

Nutrition

Calories: 201kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 25mgSodium: 206mgPotassium: 103mgFiber: 1gSugar: 17gVitamin A: 285IUVitamin C: 1.8mgCalcium: 41mgIron: 0.7mg

Tried this recipe?Let us know how it was!

Brunch Beverages:

Raspberry-Mango Batido from Foxes Love Lemons

Blackberry Mimosas from Quarter Life (Crisis) Cuisine

Brunch Egg Dishes:

Spinach Bell Pepper Frittata from That Skinny Chick Can Bake

Corn Souffle from Hungry Couple

Croque Madame Muffins from Cooking in Stilettos

Fajita Vegetable Quesadillas with Eggs and Avocado Hollandaise from Sarcastic Cooking

Bacon, Cheddar, Zucchini Quiche from The Kitchen Prep

Brunch Breads and Grains:

Blueberry Cornmeal Waffles from The Girl in the Little Red Kitchen

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Chocolate Dipped Banana Hazelnut Pancake Kebabs from Food Faith Fitness

Springtime Sweet Rolls from Eat Your Heart Out

10 Minute English Muffin Cream Cheese Danish from Neighborfood

Lemon Poppyseed Scones from Real Housemoms

Apple Croissants from Hip Foodie Mom

Vanilla Chai Quick Bread from Savvy Eats

Fig and Oatmeal Breakfast Bar from My Catholic Kitchen

Banana Chocolate Chip Muffins from Jen’s Favorite Cookies

Brunch Fruits, Vegetables, Sides: 

Roasted Beet Salad with Pistachios and Blue Cheese from Healthy. Delicious.

Caramelized Onion, Apple and Gruyere Bites from Take a Bite out of Boca

Savory Truffles from Jane’s Adventures in Dinner

Brunch Desserts: 

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