These lemon poppy seed scones are slightly crumbly and crispy on the outside and tender and fluffy on the inside. Delicious healthy scones have no egg, no dairy and are gluten free and grain free. Perfect for breakfast, brunch, snack or tea.
Diet friendly - these fluffy scones are eggless, dairy-free, gluten-free, grain-free, paleo friendly and vegan scones. No cold butter, sour cream or heavy cream in the lemon scones or lemon icing.
Delicious treat - poppy seeds add a slight crunch to the moist crumb and flaky scone.
Healthy - similar to traditional scones but so much healthier with protein-rich almond flour and fiber-rich flax meal.
Great recipe - this easy scone recipe is made with simple ingredients, slightly sweet and zesty, filled with fresh lemon zest and full of lemon flavor. Enjoy these lemon poppy seed scones for breakfast, brunch, snack or a healthy dessert. The perfect treat for Mother's Day, Easter, or afternoon tea.
For more healthy snack ideas try my Energy Snack Seed Bars with Tahini, Almond Cherry Pepita Granola Bars or my Fresh Ginger Apple Muffins with Crumble Topping. Love my gluten-free scones? Try more delicious treats and dessert ideas like my Best Healthy Low Sugar Carrot Cake or my Best Paleo Banana Bread with Coconut Flour.
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Key ingredients and substitutions
- Fine blanched almond flour - keeps the crumb tender and moist. Natural almond flour will give the scones a darker hue, and a grainier almond flour may not hold together as well. No need for gluten-free all purpose flour.
- Tapioca flour - give a beautiful crispiness to the crust while maintaining a moist chew in the center.
- Baking soda - works as a leavener and gives these healthy scones a little lift.
- Coconut sugar - adds a little sweetness.
- Fresh lemon zest - adds some tang.
- Poppy seeds - with lemon zest are the star of the show!
- Coconut oil or ghee - should be firm (not melted) at room temperature. If you keep yours in the fridge then sit it out for a short while and chop it into tiny pieces before adding to the dry ingredients. I like to use extra virgin coconut oil, or my own Homemade Ghee. Note ghee is not vegan.
- Flax egg - adds fiber and helps to bind the ingredients together much like an egg.
- Almond milk - adds moisture to the crumb and when brushed on the scones before baking, will produce a golden crisp finish. Substitute with coconut milk, soy milk or other non-dairy milk. Or, next time substitute with a diary-free greek yogurt.
See recipe card below for all ingredients and quantities.
Expert tips and variations
- Don't over mix the scone dough. This may result in a tight, firm crumb. Blending with a fork, pastry cutter or pastry blender will allow the fat to be cut into the dough ingredients while retaining texture. Pockets of fat will melt into a tender, moist, fluffy crumb.
- You can use a food processor to make the dough but careful not to over mix and cream the coconut oil into the flour mixture. The dough should remain a little course before forming into a ball in order to have a moist fluffy crumb.
- Make sure your coconut oil is firm but pliable, at room temperature or cold. If it's liquid, for best results place the coconut oil or ghee in the fridge until it firms up but not solid.
- The lemon glaze is optional but so delicious as it seeps into the nooks and crannies of these elevated classic scones.
- With a sharp knife, cut and separate the triangles before baking. This allows for a nice crispy crust with crumbly edges all around the scone.
How to make eggless lemon poppy seed scones
- Preheat oven to 350 °F. Prepare a baking sheet with parchment paper and set aside.
- In a large bowl add the almond flour, tapioca flour, baking soda, sea salt, coconut sugar and lemon zest. Whisk until fully combined.
- Add the thickened, gel-like flax egg and almond milk into the dry ingredients. Careful not to over mix with wet ingredients.
Note: flax egg = 1 tablespoon flax meal + 2.5 tablespoon water (rest for about 10 minutes until thickened to a gel-like consistency)
- Cut the coconut oil into the dough mixture. Do not over mix, the dough should look grainy, not smooth.
- Form the dough into a ball.
- Press dough into a disc.
- Once chilled (15-20 minutes), cut into 8 equal triangle pieces with a sharp knife. Spread an inch or two apart on prepared baking sheet. Brush tops and sides with almond milk.
- Sprinkle with tapioca flour.
- Bake for 20 minutes. Cool on rack and drizzle with lemon glaze.
Frequently asked questions
If you want to freeze your unbaked scones, it's best to cut the dough into triangles and freeze on a parchment lined tray for about 1 hour, transfer to an airtight container and layer with parchment paper. They will keep well for a month. When ready to bake, thaw in fridge overnight or on the counter until thawed. It's best to bake while the scones are still cold to keep the inside moist with crispy edges.
The secret to flaky and tender scones is chilling the dough before baking. This keeps the fat (coconut oil, ghee, butter) from melting. What you have is little pockets of fat that when baked after being chilled, will melt in the oven and make the crumb tender, moist and flaky. Also, don't over mix your dough ingredients. This will compact the dough and affect rising. Always weigh your ingredients if possible. Too much flour can cause the scones to be dry and flat.
Store scones in an airtight container on the counter for about 3 days. They are best enjoyed in the first day or two. Freeze well wrapped for up to 1 month.
More healthy breakfast ideas
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Recipe
Lemon Poppy Seed Scones (no egg, gf)
Equipment
- 1 baking sheet
- 1 large mixing bowl or medium bowl
Ingredients
Lemon scones:
- 1 ½ cups (175 grams) almond flour (I use super-fine blanched almond flour)
- ½ cup (57 grams) tapioca flour (plus extra for dusting)
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ cup (45 grams) coconut sugar
- 2 tablespoons fresh lemon zest
- 2 tablespoons poppy seeds
- ¼ cup (57 grams) firm coconut oil or ghee
- 1 flax egg (1 tablespoon flax meal + 2 ½ teaspoon water + rest 10 min until gel-like and thickened )
- 3 tablespoons almond milk (plus more to brush on scones)
Optional lemon glaze:
- 3 tablespoons powdered monk fruit sweetener (or organic powdered sugar)
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh lemon zest
Instructions
- Preheat oven to 350 °F. Prepare a baking sheet with parchment paper and set aside.
- In a large bowl add the almond flour, tapioca flour, baking soda, sea salt, coconut sugar and lemon zest. Whisk dry ingredients until fully combined.
- Add the thickened, gel-like flax egg and almond milk into the dry ingredients. Careful not to over mix.
- With a fork or pastry cutter, cut the firm coconut oil into the dough mixture until incorporated into tiny balls or tiny clumps of dough. Do not over mix, the dough should look grainy, not smooth.
- Sprinkle a small amount of tapioca flour onto the prepared baking tray. Form the scone dough into a ball, place on the tray, and press into a 6-inch disc. Sprinkle a little tapioca flour on top of the disc. Place in fridge or freezer to chill for about 15-20 minutes. Don't forget it in the freezer!
- Once the dough has chilled, cut into 8 equal triangle pieces. You can cut on the prepared baking sheet or move to a lightly floured surface or cutting board, using tapioca flour. Cut the dough, and carefully move back to the tray. Spread the triangles an inch or two apart. With a pastry brush, lightly brush the tops and side with almond milk.
- Place tray in preheated oven and bake for 20-22 minutes, until golden and crackled. Allow to cool for 10 minutes on baking tray. Transfer to wire rack.
- Meanwhile, prepare the lemon glaze. In a small bowl add the powdered monk fruit sweetener, fresh lemon juice and zest. Stir until combined. Drizzle lemon glaze onto scones and enjoy!
Notes
- Weigh your ingredients if possible for accurate measurements.
- Flax egg = 1 tablespoon flax meal + 2.5 tablespoon water (rest for about 10 minutes until thickened to a gel-like consistency)
- Coconut oil should be firm but pliable.
- Store scones in an airtight container on the counter for about 3 days or in the freezer, well wrapped, for up to 1 month.
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