Lemon Poppy Seed Scones

Name: Lemon Poppy Seed Scones
Yield: 8
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

Lemon Poppy Seed Scones was pinched from <a href="http://amyshealthybaking.com/blog/2015/05/28/lemon-poppy-seed-scones/?utm_source=feed" target="_blank">amyshealthybaking.com.</a>

"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...."

INGREDIENTS

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1 ½ cups (180g) white whole wheat or gluten-free* flour (measured correctly)

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1 ½ tsp baking powder

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½ tsp salt

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4 tsp poppy seeds

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1 tbsp lemon zest (about 1 medium lemon)

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2 tbsp (28g) unsalted butter, cold and cubed

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½ cup (120g) plain nonfat Greek yogurt

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3 tbsp (45mL) agave

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2 tbsp (30mL) lemon juice (about half of 1 medium lemon)

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1 tsp vanilla extract

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2 tsp nonfat milk

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