Whole Wheat Lemon Poppy Seed Scones

For our lovely girly July 4th weekend, I knew we’d need something sweet, summery, and a little bit healthy for breakfasts. When I came across this recipe for Whole Wheat Lemon Poppy Seed Scones (which are pronounced skahns, not skohns by the way…), I knew I’d hit the jackpot. No white sugar (though brown sugar is only marginally better for you), and only whole wheat flour. They’re tangy and sweet and very filling. Great energy for a day of swimming, hiking, and rowing!

Read on for the recipe and photos…


(makes 8 large scones)

2 cups whole wheat flour
1/3 cup packed brown sugar
2 tsp baking powder
1/8 tsp kosher salt
2 eggs
4 oz/1 stick butter, cut into small pieces, chilled
1 tsp vanilla
1/2 cup + 1 tbsp milk, divided
2 lemons
1 tbsp poppy seeds
1/2 – 1 cup powdered sugar


  • Preheat oven to 375F.
  • Combine flour, baking powder, brown sugar, and salt with cold butter using a pastry cutter (or a food processor…) until the butter is about the size of peas (like making pie dough).
  • Separately, whisk together one egg, vanilla, 1/2 cup milk, the zest and juice of two lemons (the original recipe only used the juice of one lemon, but this gave it more tang!).
  • Slowly add the liquids into the dry ingredients and mix with a spoon then start to knead.
  • Turn it out onto a floured surface and knead briefly then form into a 1″ high disc.
  • Using a sharp knife coated in flour, slice the disc into 8 pieces.
  • Places the scones on a greased cookie sheet.
  • Whisk the remaining egg and 1 tbsp of milk to form an egg wash and brush over the scones.
  • Bake 15 – 20 minutes or until the scones are golden brown on top.
  • Mix together juice from another lemon and the powdered sugar (starting with the 1/2 cup and increasing as needed for texture – I used about 3/4 cup) until it is a good drizzling thickness.
  • Make sure the scones have cooled almost completely and then drizzle them with the lemon glaze (I drizzled mine too early and it melted away a bit – still tasted great but wasn’t a dramatic white accent anymore!).

Enjoy with a hot cup of tea and your best friends…

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    July 2011
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