Hearty whole-grain scones made with a whole Meyer lemon.
In theory, I should be able to get a lot done during the week. Most of the time it rather feels like I’m chasing my tail, wiling away the hours in a daze. I should love this time spent with my not-yet-crawling but still-curious baby, but I end up agitated that I’m not getting enough done. The result is evenings and weekends doing as much as I can ahead of time.
That includes breakfasts. When, on a Sunday night, I turn out the lights and head to bed with the kitchen stocked of breakfast items, I feel like I’ve already won the week. If there are containers of food for lunches too? Well, that’s almost time to buy a lottery ticket. Let’s not get ahead of ourselves.
This past weekend I baked four different batches of things, which might actually be too much for our family, considering my son and husband, in the brain haze of early mornings, both manage to forget about the stash of goodies and default to cereal.
That’s fine, though. It just means there’s more for me to enjoy. And considering I love experimenting in the kitchen, it’s not like I’m going to stop baking any time soon. Case in point, the scones I’ve been eating this week.
After I had done a few recipes from Whole-Grain Mornings, I was inspired to make these whole lemon whole grain scones. They use white whole wheat flour along with spelt flour, and are hearty without feeling heavy. The lemon is perfect for wintertime, and the thin peel of the Meyer lemon makes it possible to just blitz it in the processor and add all the bits to the dough.
You should definitely seek out Meyer lemons for these, not regular lemons. The peel and pith are just too thick on a regular lemon, and the Meyers aren’t as puckery-tart. You could possibly also make these with a couple of clementines, as they also have a thin peel. If you try it, I’d love to know how they turn out.
- 1 cup (4 ounces) white whole wheat flour
- 1 cup (4 ounces) spelt flour
- 2 tablespoons raw cane sugar
- 1 tablespoon flax meal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces cold butter
- 1 egg
- 4 to 6 ounces whole milk
- 1 Meyer lemon, sliced and seeded
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Sift together dry ingredients. Cut in butter with two knives or a pastry blender, until mixture resembles a coarse meal (but still leaving larger chunks of butter - this works best if done in two batches).
- Separate egg, reserving the white for later, and beat yolk with milk. Stir into dry ingredients, until mixture comes together. It will be sticky.
- Put lemon into a food processor or blender and pulse until chopped. Fold into dough quickly, but do not overwork it.
- Turn dough out onto a floured surface and pat into a 7-inch circle. Cut into wedges and place into prepared baking sheet.
- Brush scones with egg white and sprinkle with sugar, if desired. Bake 22-25 minutes, or until golden brown.
More scone recipes you might like:
Bacon Jam Scones – Stetted
Brown Butter Chocolate Chip Scones – Blogging Over Thyme
Double Chocolate Scones – Savvy Eats
Raspberry Ripple Scones with Dark Chocolate – Baking a Moment
What’s your favorite scone flavor?