With how crazy life has been lately, Babyface and I have been hitting up Starbucks for breakfast a lot. More than I really like to admit. One thing I’ve noticed with our on-the-go life, the options for healthy, quick, restaurant options for breakfast are very, very limited. Starbucks has real fruit smoothies, which is great, but other than that, the options are pretty pitiful out there.
Since our on-the-go life is still…well…on-the-go…I decided to whip up a batch of breakfast pastries that will fill our bellies in the morning without a run to the local Sbux drive-thru.
These lemon poppy seed scones are slightly sweet, full of flavor and made with 100% whole wheat flour for a nice dose of hearty grains to keep you full and focused all morning long. I grabbed one of these babies, a banana and a glass of milk and I had a really nice balanced breakfast that wasn’t $10 and from a national chain. Woohoo!
Worried about there being so much whole wheat flour? Don’t! Pairing whole wheat flour with citrus fruits is a great combo because the acidity of the citrus helps to balance out the tannic taste of whole wheat flour that some people don’t like. Try it out!
Whole Wheat Lemon Poppy Seed Scones
Adapted from Keep Your Diet Real
Makes 8 Scones
- 2 cups whole wheat flour (plus more for forming)
- 1/3 cup packed brown sugar
- 2 teaspoons baking powder
- 1/8 teaspoon kosher salt
- 1 stick butter, cut into small pieces and chilled
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup + 1 tablespoon milk, divided
- 2 lemons
- 1 tablespoon poppy seeds
- 1/2-1 cup powdered sugar
- Preheat oven to 375°.
- In the basin of a food processor, combine flour, brown sugar, baking powder and salt. Pulse until combined. Drop in cold butter pieces and pulse quickly until butter is chopped into pieces around the size of a pea.
- In a separate bowl, whisk together one egg, vanilla, 1/2 cup milk, the zest of two lemons and the juice from one lemon.
- Stream the liquid into the food processor while running until just combined.
- Dump the dough from the food processor onto a well-floured surface and knead slightly and form into a 1″ high disc. Using a sharp knife, coated in flour, slice the disc into 8 pieces (like cutting a pie). Place the scones onto a greased cookie sheet.
- Next, whisk together the remaining egg and 1 tablespoon of milk. Using a pastry brush, coat scones in the egg wash.
- Bake for 15-20 minutes, or until scones are golden brown on top.
- While baking, mix together juice from remaining lemon and powdered sugar until a drippy/drizzling thickness. Once scones have cooled slightly, drizzle on top.