Whole Wheat Lemon Poppy Seed Scones

• 1-1/2 cup All-purpose Flour
• 1 cup Whole Wheat Flour
• 1/2 cups Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1 Tablespoon Poppy Seeds
• 1/2 cups Butter
• 1 cup Sour Cream
• 1 whole Egg
• 3 Tablespoons Lemon Juice
• 1 Tablespoon Lemon Zest
• _____
• FOR THE GLAZE:
• 1/2 cups Powdered Sugar
• 1 Tablespoon Lemon Juice

1. Preheat oven to 375 degrees. In a large mixing bowl, combine flours, sugar, baking powder, baking soda, and poppy seeds. Cut butter in until crumbly. In a small bowl, combine sour cream, egg, lemon juice and zest. Stir sour cream mixture into the flour mixture. Mixture will be dry.
2. Turn dough out onto a lightly floured surface and knead a few times until all ingredients are combined. Divide dough in half and pat into two six-inch circles. Place on a greased or lined baking sheet. Cut each circle into six wedges. Bake for 15 minutes or until scones are lightly browned around the edges.
3. Mix powdered sugar and lemon juice for glaze and drizzle over baked scones. Serve warm or cool.
4. Enjoy!
5. Miss

allpurpose, whole wheat flour, sugar, baking powder, baking soda, poppy seeds, butter, sour cream, egg, lemon juice, lemon zest, powdered sugar, lemon juice

Taken from tastykitchen.com/recipes/breads/whole-wheat-lemon-poppy-seed-scones/ (may not work)