White Chocolate Lemon Poppyseed Scones

• Vegetarian

• Produce

  • 1 tsp Lemon, zest

• Refrigerated

  • 1 Egg

• Condiments

  • 4 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Confectioners' sugar
  • 1/2 tbsp Poppyseeds
  • 1/2 tsp Salt
  • 1/3 cup Sugar
  • 1/2 cup White chocolate chips
  • 1 cup Whole wheat flour, white

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 tbsp Milk
  • 1/2 cup Yogurt, Plain

Found on a-kitchen-addiction.com

Ingredients

• 1 C white whole wheat flour
• 1 C all-purpose flour
• ⅓ C sugar
• ½ tbsp poppyseeds
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ C unsalted butter, cold and cut into pieces
• ½ C plain yogurt
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 egg
• ½ C white chocolate chips
• ½ C confectioners sugar
• 1-2 tbsp fresh lemon juice
• 1-2 tbsp milk

Directions

• Preheat oven to 400. Line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, whisk together flours, sugar, poppyseeds, baking powder, baking soda, and salt.
• Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs.
• In a small bowl, whisk together yogurt, lemon juice, lemon zest, and egg. Add wet ingredients to dry ingredients and stir until just combined. Gently stir in white chocolate chips.
• Turn dough out onto floured surface. Knead 5-6 times until dough comes together.
• Gently shape into an 8 inch circle. Cut into 8 pieces and place on prepared baking sheet.
• Bake for 15-18 minutes or until golden brown. Transfer to wire rack to cool.
• Prepare glaze while scones are cooling. Stir together confectioners sugar with 1 tablespoon of lemon juice and 1 tablespoon of milk. Add additional lemon juice and milk as needed to reach a thick glaze. Dip tops of scones into glaze.
• Allow glaze to harden and serve.