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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