These gluten free lemon poppy seed scones are slightly crumbly and crispy on the outside and tender and fluffy on the inside. These delicious scones have no egg, no dairy and are gluten free and grain free. Perfect for breakfast, brunch, snack or afternoon tea.
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Inspired by the bright and refreshing flavors of citrus, these lemon scones make a delicious breakfast or brunch to kickstart your day, or an easy snack to nibble on.
Bursting with zesty lemon goodness for lemon lovers, and speckled with crunchy poppy seeds, these scones offer the perfect balance of tangy and sweet flavors.
Perfect for Easter, Mother's Day, Thanksgiving, or any day of the week.
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Why You'll Love This Recipe
- 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.
- 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.
For more nutritious snack ideas try my Energy Snack Seed Bars, Almond Cherry Pepita Granola Bars or my Fresh Ginger Apple Muffins. For more delicious treats and gluten-free dessert ideas try my Best Healthy Carrot Cake or my Paleo Banana Bread with Coconut Flour.
Recipe Ingredients
You'll need the following ingredients to make this gluten free lemon poppy seed scones recipe:
Ingredient Notes:
- 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 and bright lemon flavors.
- Poppy Seeds: Are the star of the show, and add a nice crunch.
- Coconut Oil: Should be firm (not melted) at room temperature. If refrigerated chop into tiny pieces before adding to the dry ingredients.
- Flax Egg: Helps to bind the ingredients together much like an egg. 1 tablespoon flax meal + 2.5 tablespoon water (rest for about 10 minutes until thickened to a gel-like consistency)
- Almond Milk: Adds moisture to the crumb and when brushed on the scones before baking, will produce a golden crisp finish.
- Fresh Lemon Juice & Powdered Sugar: Adds fresh lemon flavor and sweetness. I use powdered monk fruit sweetener in place of powdered sugar.
See recipe card below for all ingredients and quantities.
Substitutions and Variations
- Coconut oil can be substituted with store-bought or homemade ghee. Note, ghee is not dairy-free or vegan.
- Substitute almond milk with coconut milk, soy milk or other non-dairy milk. Or, next time try diary-free greek yogurt.
- Add a teaspoon of lemon extract, vanilla extract or almond extract to enhance the flavors.
How to Make Eggless Lemon Poppy Seed Scones
- Step 1: In a large bowl add almond flour, tapioca flour, baking soda, sea salt, coconut sugar and lemon zest. Whisk until fully combined.
- Step 2: Mix the thickened, gel-like flax egg and almond milk into the dry ingredients. Careful not to over mix when adding wet ingredients.
- Step 3: Cut the coconut oil into the dough mixture with a fork or pastry cutter. Take care not to over mix. The dough should look grainy, not smooth.
- Step 4: Form dough into a ball.
- Step 5: Sprinkle a little tapioca flour on dough ball and press into a 6-inch disc. Chill for 15-20 minutes.
- Step 6: With a sharp knife, cut dough into 8 equal triangle pieces. Place scones an inch or two apart on prepared baking sheet. Brush tops and sides with almond milk.
- Step 7: Bake in 350° preheated oven, until golden brown. About 20 minutes.
- Step 8: In a small bowl, add powdered sweetener, fresh lemon juice and zest. Stir until combined.
- Step 9: Drizzle lemon glaze onto cooled scones and enjoy!
Expert Tips
- Careful not to over mix the scone dough. This may result in a tight, firm crumb. Blend with a fork, pastry cutter, pastry blender, or pulse in a food processor. This 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.
- Take care your coconut oil is firm but pliable, at room temperature or cold. If it's liquid, for best results place in the fridge until it firms up but not solid.
Common 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 for a month. When ready to bake, thaw in fridge overnight. 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) 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.
Storage Tips
- Room Temperature: Store scones in an airtight container on the counter for about 3 days. They are best enjoyed in the first day or two.
- Freezer: Freeze, well wrapped and placed in an airtight container for up to 1 month. Unbaked scones can be frozen, in wrapped precut triangles, for up to a month. Thaw in fridge and bake cold.
More Delicious Breakfast Ideas
📖 Recipe
Gluten Free Lemon Poppy Seed Scones
Equipment
- 1 baking sheet
- 1 large mixing bowl or medium bowl
Ingredients
Lemon scones:
- 1 ½ cups (175 grams) blanched almond flour , not almond meal
- 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 tablespoons 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.
- With a sharp knife, cut into 8 equal triangle pieces. Place scones an inch or two apart on prepared baking sheet. 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 sweetener, fresh lemon juice and zest. Stir until combined. Drizzle lemon glaze onto scones and enjoy!
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Notes
- Weigh your ingredients if possible for accurate measurements.
- 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.
Laura N says
Wow! These were so delicious my family can't get enough! The slight crust on the outside was incredible. I love the citrus and sweet combo, these worked perfectly for both breakfast and dessert!
Jacqui Wilson says
Hi Laura,
I'm so glad you enjoyed the scones.