Lemon Poppy Seed Scones

Preheat oven to 400 F and line a baking sheet with parchment paper or a Silpat mat

In a large bowl whisk together the flours, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.

In a smaller bowl whisk together the Greek yogurt, buttermilk and vanilla.

Add the cold cubed butter into the dry ingredients and work it in with a pastry blender or your fingers until it resembles coarse crumbs. Pour the wet ingredients into the dry and fold together just until combined. Don’t over mix the dough.

Dump the dough out onto a floured surface and knead it a couple times just until it comes together. Form the dough into a rectangle about 3/4-1 inch thick and cut the dough in half lengthwise and then cut each half in half. Cut each quarter of the dough diagonally so that you have 8 triangles.

Place the scones on the lined baking sheet and brush the tops with a little milk. Sprinkle the tops with turbinado sugar.

Bake in the 400 F oven for 14-16 minutes or until a toothpick inserted in the center of one comes out clean and they are slightly golden.

Notes:
– To keep the bottoms of the scones from getting too brown I place the lined cookie sheet on top of another cookie sheet so that I had double the thickness.
– This recipe was slightly adapted from The Joy of Baking.