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lemon poppy seed scones on a plate with glaze in a bowl

Lemon Poppy Seed Scones (no egg, gf)


  • Author: Jacqui Wilson
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Diet: Gluten Free

Description

These lemon poppy seed scones are slightly crumbly and crispy on the outside and tender and fluffy on the inside. These healthy scones have no egg, no dairy and are gluten free and grain free. Perfect for breakfast, brunch, snack or tea.


Ingredients

Scale

Lemon scones:

  • 1 1/2 cups (175 grams) almond flour (I use super-fine blanched almond flour)
  • 1/2 cup (57 grams) tapioca flour (plus extra for dusting)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/4 cup (45 grams) coconut sugar
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons poppy seeds
  • 1/4 cup (57 grams) firm coconut oil or ghee
  • 1 flax egg (1 tablespoon flax meal + 2 1/2 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

  1. Preheat oven to 350 °F. Prepare a baking sheet with parchment paper and set aside.
  2. In a large bowl add the almond flour, tapioca flour, baking soda, sea salt, coconut sugar and lemon zest. Whisk until fully combined. 
  3. Add the thickened, gel-like flax egg and almond milk into the dry ingredients. Careful not to over mix.
  4. 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. 
  5. Sprinkle a small amount of tapioca flour onto the prepared baking tray. Form the 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!
  6. Once the dough has chilled, cut into 8 equal triangle pieces (you can cut on the tray or move to a tapioca flour sprinkled cutting board, 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. 
  7. Place tray in preheated oven and bake for 20-22 minutes, until golden and crackled. Allow to cool for 10 minutes on baking tray.
  8. 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

  • Always weigh your ingredients if possible. Too much flour can cause the scones to be dry and flat.
  • Flax egg = 1 tablespoon flax meal + 2.5 tablespoon water (rest for about 10 minutes until thickened to a gel-like consistency)
  • 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.
  • Store scones in an airtight container on the counter for about 3 days or in the freezer, well wrapped, for up to 1 month.

Nutritional values are estimates only.

  • Prep Time: 20 min
  • Cook Time: 20 min
  • Category: dessert
  • Method: bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 scone
  • Calories: 228
  • Sugar: 5.7 g
  • Sodium: 232.6 mg
  • Fat: 11.8 g
  • Saturated Fat: 5.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 11.7 g
  • Fiber: 1.5 g
  • Protein: 3.7 g
  • Cholesterol: 0 mg

Keywords: gluten free scones, grain free scones, paleo friendly, lemon poppy seed, lemon glaze, lemon scone