Healthy Lemon Poppyseed Scone

Ingredients for Lemon Poppyseed Scone Recipe
2-1/2 cups Bearpaw Heritage Pancake Mix
1/2 cup plain yogurt
1/2 cup maple syrup
1/2 cup cold butter, cut into pieces
1 large egg
1 tablespoon vanilla extract
2 teaspoon lemon zest
1 teaspoon poppyseed
Ready to get started?
  1. Preheat oven to 350F.
  2. Mix together the yogurt, maple syrup, egg, vanilla extract, poppyseed and lemon zest until smooth.
  3. In a separate bowl, work the butter into the Bearpaw Heritage Pancake Mix until the mixture resembles coarse meal but still has some chunks of butter throughout.
  4. Add the flour mixture to the wet ingredients, mixing gently.
  5. Cover and chill for 30 minutes.
  6. Turn dough out onto floured surface. Make sure dough is tacky but not sticky. You may need to add more flour.
  7. Pat dough into 1 inch thickness. Using a 2 inch cutter, cut the dough into desired shape and place on a parchment lined baking sheet.
  8. Sprinkle the tops with raw sugar.
  9. Bake 20 to 25 minutes.
Chef’s notes:
  1. You can sprinkle with powdered sugar once cooled.
  2. You can use your hands to gently mix until the dough begins to hold together and there is barely any dry flour visible.

Lemon Poppyseed Scone Recipe
(Click on image to enlarge)

 


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