Lemon Poppy Seed Scones
Yields: 8 scones
These sunshiny scones are perfect for lemon lovers! They have a light crust with soft and delicate interior. They’ll keep if stored in an airtight container on the counter for up to 3 days, or in the refrigerator for up to 6 days.
  • 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
  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. 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.
  3. 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.
Notes: Maple syrup or honey may be substituted in place of the agave. Any milk (soy, almond, cashew, etc.) may be substituted for the nonfat milk.

For the gluten-free flour, I recommend as follows: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/05/28/lemon-poppy-seed-scones/