Whole Wheat Lemon Poppy Seed Scones

In an effort to feed my family healthy, wholesome breakfast options. I tried this new recipe for some Whole Wheat Lemon Poppy Seed Scones.
 

Here's the closeup....

Here are the bright and tangy ingredients, and now, the recipe!

Whole Wheat Lemon Poppy Seed Scones

http://keepyourdietreal.com/food/breadsmuffins/whole-wheat-lemon-poppy-seed-scones/

Ingredients:

2 cups   Whole wheat white flour

1/3 cup Brown sugar, packed

2 tsp      Baking powder

1/8 tsp Salt

1/3 cup Butter

1              Egg

1 tsp      Vanilla extract

1/2 cup 1% Milk

2 Tbsp   Lemon zest

2 Tbsp   Lemon juice

1 Tbsp   Poppy seeds

1              Egg (for egg wash)

1 Tbsp   Milk (for egg wash)

Directions:

Preheat the oven to 375º.  In a large mixing bowl, combine the flour, brown sugar, baking powder, and salt.

Cut the butter into the flour mixture until the pieces are a bit smaller than the size of a pea.

In a separate mixing bowl, whisk the egg, vanilla, milk, lemon zest, lemon juice, and poppy seeds.

 Add the egg mixture to the flour mixture until just barely combined then place the batter onto a floured surface and knead until it comes together (may need to add 1/2-1 cup of additional flour). The dough should be neither sticky nor dry.

Press the dough into a 1″ thick rectangle. Cut in half vertically, then horizontally, then again vertically. There should be eight triangle shaped scones of equal size.

Next, cut each in half again, diagonally. Now there should be sixteen triangle shaped scones of equal size.

Place the scones onto a greased cookie sheet. Create an egg wash by whisking together the egg and milk. Brush the top of the scones as well as the sides with the egg wash.  Bake for 15-20 minutes, or until the tops turn golden brown.

Et voila! Now these are good served warm and you can add some nut butter to boost up the protein content for a good breakfast fix.