For Today’s Tea – Lemon Poppy Seed Scones

   
Just before lunch Monday, I mixed up a batch of Lemon Poppy Seed Scones.  They mix up and bake quickly.  I left these to cool on the stove top until after lunch, and then placed them on a pretty tray, ready for our mid-afternoon tea and read aloud time.  Made from whole wheat flour and organic evaporated cane juice, these scones are a bit healthier than those made with all purpose flour and white sugar.  Feel free to make them that way if you wish, but make no substitutions for the butter.  These are just the right bit of sweetness to enjoy with a cup of tea in the afternoon.   


WHOLE WHEAT LEMON POPPY SEED SCONES

2 cups whole wheat pastry flour (made from soft wheat berries)
1/4 cup organic evaporated cane juice (this is a granular sugar, not a liquid)
1 Tablespoon baking powder
1 Tablespoon poppy seeds
1/4 teaspoon sea salt
1/3 cup cold butter
3/4 cup milk
2 Tablespoons lemon juice
additional organic evaporated cane juice

     Combine first five ingredients in a mixing bowl.  Cut in the cold butter until the mixture resembles fine crumbs.  Combine the milk and lemon juice.  Stir into the crumb mixture just until blended.  The dough will be quite soft, but not too sticky. 
     Turn dough onto a lightly floured board (use the whole wheat pastry flour here, too!), and knead gently five or six times.  Shape dough into a ball, and then pat into an 8″ circle. 
     Cut dough into eight wedges.  Separate the wedges and place on ungreased baking sheet.  Sprinkle additional sugar over the top.  Bake at 425° for 12 – 15 minutes, or until lightly browned.  Cool on wire rack.  Enjoy with a hot cup of tea!

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10 comments to For Today’s Tea – Lemon Poppy Seed Scones

  • Yum! Sounds like a tasty treat to dish up to my co teachers for a big thank you for their hard work this school year.

  • Yum! Sounds like a tasty treat to dish up to my co teachers for a big thank you for their hard work this school year.

  • How fun and relaxing!

  • Mmm, it’s been a couple months since I’ve made scones. Lemon poppyseed is appealing. Very. Today, with soft rain outside, is a perfect opportunity for a bit of baking. :o)

  • Cheryl, thanks for posting this recipe!
    I have been making lots of scones lately…
    Wishing you a blessed day! ♥

  • I am SO going to make these….we have egg allergies at our house….a recipe with NO eggs!  Thanks!

  • Oh thank you for posting this.  My favourite flavor, lemon!  I have recipes for lemon poppy seed muffins but have never made scones.  Very nice incentive to try my hand at making them.

  • Cheryl,  these look fabulous!  I’m going to try it when the girls and I have tea this Friday.  Will Agave work for the organic sugar cane juice?  Thanks for another great recipe! In Christ, Lisa

  • I love scones – and lemon poppy seed is at the top my list. I’m heading to my parents today with the kids and taking this recipe with me (and the green and red cabbage from the garden. Have any good recipes?). Thank you!

  • @beehiveof8 – The “sugar” I use is not liquid, it is granular.  I’m not sure about the agave.  I use that in our tea, but I’ve not tried substituting it for sugar yet.

    @SunnySideoftheRoom – Have fun!  Nope, no good cabbage recipes, save for a sweet sour cream dressed cole slaw.