Lemon Poppy Seed Scones

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Lemon, zest

• Condiments

  • 3 tbsp Agave
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 4 tsp Poppy seeds
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1 1/2 cups Whole wheat or gluten-free* flour, white

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Greek yogurt, plain nonfat
  • 2 tsp Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 1 ½ cups (180g) white whole wheat or gluten-free* flour (measured correctly)
• 1 ½ tsp baking powder
• ½ tsp salt
• 4 tsp poppy seeds
• 1 tbsp lemon zest (about 1 medium lemon)
• 2 tbsp (28g) unsalted butter, cold and cubed
• ½ cup (120g) plain nonfat Greek yogurt
• 3 tbsp (45mL) agave
• 2 tbsp (30mL) lemon juice (about half of 1 medium lemon)
• 1 tsp vanilla extract
• 2 tsp nonfat milk

Directions

• Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, whisk together the flour, baking powder, salt, poppy seeds, and lemon zest. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, agave, lemon juice, and vanilla.
• Transfer the dough to the prepared baking sheet, and shape into a 1”-tall circle. Using a very sharp knife, cut the dough into 8 wedges. Brush the tops with the milk. Bake at 425°F for 16-19 minutes, or until the tops begin to turn golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.