These scones are tender and full of flavor, thanks to the bright Meyer lemon.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Servings: 6scones
Ingredients
1cupwhite whole wheat flour
1cupspelt flour
2tablespoonsraw cane sugar
1tablespoonflax meal
2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
4ouncescold butter
1egg
4 to 6ounceswhole milk
1Meyer lemonsliced and seeded
Instructions
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.