Ingredients:
For the scones:
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 2 teaspoons poppy seeds
- 6 tablespoons (3 ounces) cold butter, cut into small pieces*
- 2 large eggs, beaten
- 1/4 cup milk
- 3 tablespoons fresh lemon juice
- 1 tablespoon grated lemon zest
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons coarse sugar, for sprinkling on top
For the glaze (optional):
- 1/3 cup fresh lemon juice
- 2 1/2 cups powdered sugar
Directions:
For the scones:
- Preheat the oven to 375-degrees F. Lightly grease a baking sheet, or line with baking parchment.
- In a large mixing bowl, whisk together the flour, baking powder, salt, sugar and poppyseeds. Add butter to the flour mixture. Using your fingers, a fork or pastry cutter, work the butter into the dry ingredients until the mixture is crumbly.
- In a separate bowl or large measuring cup, whisk together the eggs, milk, lemon juice, lemon zest, and vanilla extract. Stir into the dry ingredients very gently until just combined.
- Scoop about 1/4-cups of dough onto prepared baking sheets spaced about 2-inches apart. Sprinkled tops with coarse sugar.
- Bake at 375-degrees F scones for 20-24 minutes, or until lightly browned. If unsure, check with a cake tester or toothpick for doneness. Serve warm or let cool and drizzle with glaze.
For the glaze :
- Whisk together lemon juice and powdered sugar until smooth. Drizzle over scones.
Source : allrecipes.Com
