Lemon-Poppy Seed Scones
ACTIVE: 20 minutes TOTAL: 45 minutes
TO MAKE AHEAD: Store airtight for up to 1 day; reheat at 300°F for 10 to 15 minutes.
No bakery degree required for this recipe: these healthy 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 glaze.
11/2 cups all-purpose flour plus 2 tablespoons, divided
11/4 cup white whole-wheat flour
1 tablespoon plus 1 teaspoon baking powder
5 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons lemon zest
2 tablespoons poppy seeds
1 cup reduced-fat milk or buttermilk
1 large egg
Sweet Scone Glaze (optional, see below)
1. Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
2. Whisk 11/2 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.
3. Whisk milk (or buttermilk) and egg in a medium bowl; stir into the dry ingredients until
4. 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.
5. Bake the scones until firm to the touch, 18 to 24 minutes. Glaze, if desired.
Calories 187, Fat 6g (sat 4g, mono 2g), Cholesterol 30mg, Carbs 28g, Total sugars 5g
(added 4g), Protein 5g, Fiber 2g, Sodium 276mg, Potassium 82mg.
Nutrition bonus: Iron (16% daily value).
TIP: 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).