If you are looking for the perfect addition to a Sunday brunch, these lemon-poppy seed scones are it. (Hint, hint, Easter is coming up too!) I have never been a big scone fan until recently. They are great with coffee in the morning and a little fancier than muffins!
1 ¾ cups flour
3 tbs sugar
1 tbs wheat germ
1 tbs poppy-seeds
2 tsp baking powder
½ tsp salt
1/3 cup cold soy butter
¼ c soy yogurt (lemon flavored works well, but you can use vanilla also)
5 - 6 tbs vanilla soy milk
zest of 1 lemon
2 tbs fresh lemon juice (1 to 2 lemons juiced)
1 tsp vanilla (if not using vanilla flavored soymilk)
1/2 tsp sugar
Preheat the oven to 400 degrees. Measure the dry ingredients and pour into a medium sized bowl. Stir to combine. Add the cold soy butter and cut in with a pastry blender or 2 butter knives until the mixture forms fine crumbs. Next, add the remaining ingredients and stir with a large spoon until just blended. Kneed on a floured board 10 – 12 times. The dough will be slightly sticky. Place the dough onto an ungreased baking sheet and shape the dough into a circle about 8 inches in diameter. Cut the dough into 8 equal slices with a greased knife. Brush with canola oil and sprinkle with 1/2 tsp sugar. Bake for 16 – 18 minutes or until scones turn golden brown. Serve warm and store in an airtight container.