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.
Why you'll love these easy gluten free scones
- These fluffy scones are eggless, dairy-free, gluten-free, grain-free, paleo friendly and vegan scones.
- Poppy seeds add a slight crunch to the moist crumb.
- Similar to traditional scones but so much healthier with protein-rich almond flour and fiber-rich flax meal.
- 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.
For more healthy snack and dessert ideas try my Energy Snack Seed Bars with Tahini, Almond Cherry Pepita Granola Bars or my Fresh Ginger Apple Muffins with Crumble Topping. If you want more of a dessert then you definitely need to make my Best Healthy Low Sugar Carrot Cake or my Best Paleo Banana Bread with Coconut Flour.
Noteworthy 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.
- 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.
- Fine sea salt
- 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.
- 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.
See recipe card for all ingredients and quantities.
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.
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. Spread an inch or two apart. Brush tops and sides with almond milk.
- Sprinkle with tapioca flour.
- Bake for 20 minutes. Cool on rack and drizzle with lemon glaze.
Tips, tricks and variations
- Don't over mix the dough. This may result in a tight, firm crumb. Blending with a fork or pastry cutter 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 dough. 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 or ghee is firm but pliable, at room temperature or cold. If it's liquid, 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.
- Cut and separate the triangles before baking. This allows for a nice crispy crust with crumbly edges all around the scone.
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.
- Fridge: Store scones in an airtight container on the counter for about 3 days. They are best enjoyed in the first day or two.
- Freezer: Store in the freezer, well wrapped, for up to 1 month.