Ingredients
Serves: 8 scones
1 ½ cups (180g) white whole wheat or gluten-free* flour (measured correctly)
1 ½ tsp baking powder
½ tsp salt
4 tsp poppy seeds
1 tbsp lemon zest (about 1 medium lemon)
2 tbsp (28g) unsalted butter, cold and cubed
½ cup (120g) plain nonfat Greek yogurt
3 tbsp (45mL) agave
2 tbsp (30mL) lemon juice (about half of 1 medium lemon)
1 tsp vanilla extract
2 tsp nonfat milk
Preparation
