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Cook Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:12Yield:12 servingsJump to Nutrition Facts
Cook Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:12Yield:12 servings
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsall-purpose flour plus 2 tablespoons, divided1 ¼cupswhite whole-wheat flour1 tablespoon plus 1 teaspoon baking powder¼cupsugar½teaspoonsalt5tablespoonscold unsalted butter, cut into 1/2-inch cubes2tablespoonslemon zest2tablespoonspoppy seeds1cupreduced-fat milk or buttermilk1large eggSweet Scone Glaze (optional, see Tip)
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsall-purpose flour plus 2 tablespoons, divided
1 ¼cupswhite whole-wheat flour
1 tablespoon plus 1 teaspoon baking powder
¼cupsugar
½teaspoonsalt
5tablespoonscold unsalted butter, cut into 1/2-inch cubes
2tablespoonslemon zest
2tablespoonspoppy seeds
1cupreduced-fat milk or buttermilk
1large egg
Sweet Scone Glaze (optional, see Tip)
DirectionsPreheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.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.TipsMake Ahead Tip: Store airtight for up to 1 day; reheat at 300°F for 10 to 15 minutes.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)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.Originally appeared: EatingWell Magazine, March/April 2015
Directions
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.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.TipsMake Ahead Tip: Store airtight for up to 1 day; reheat at 300°F for 10 to 15 minutes.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)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.
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
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.
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)
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.
Originally appeared: EatingWell Magazine, March/April 2015
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Nutrition Facts(per serving)187Calories6gFat28gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
