These Lemon Poppy Seed Scones are the perfect balance of sweet and tangy. They pair wonderfully with a cup of tea or coffee!
Author: Flying on Jess Fuel
Recipe type: Breakfast
Serves: 16 scones
Ingredients
1¼ cups whole wheat flour
2½ cups all purpose flour
½ cup sugar
¼ cup brown sugar
1 tbsp baking powder
¼ tsp salt
1 tbsp poppy seeds, plus more for decorating
⅓ cup avocado oil
2 tbsp unsalted butter, melted and cooled
¾ cup whole milk
2 eggs
zest of 2 lemons
juice of 2 lemons, divided
1 cup powdered sugar
Instructions
Preheat oven to 425 degrees F.
In a large mixing bowl, combine flours, sugars, baking powder, salt and poppy seeds.
In another bowl combine oil, butter, milk, eggs and lemon zest.
Add the wet ingredients to the dry ingredients, then add the juice of one lemon. Mix well.
Cut the dough in half and shape each half into a ½-inch-thick round patty. Score each round into 8 slices (like a pizza) with a sharp, flour-coated knife.
Transfer the scones to 2 parchment-lined baking sheets.
Bake 12-14 minutes, until slightly browned on the bottoms.
While the scones are cooling, make the icing.
Add the juice of the second lemon to the powdered sugar a few drops at a time, stirring, until you reach a drippy consistency.
Drizzle icing over the cooled scones, and sprinkle with a few extra poppy seeds, if desired.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/lemon-poppy-seed-scones/