Gluten Free Lemon Poppy Seed Scones
These gluten free lemon poppy seed scones are slightly crumbly and crispy on the outside and tender and fluffy on the inside. 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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Servings: 8 scones
Equipment
- 1 baking sheet
- 1 large mixing bowl or medium bowl
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
Lemon scones:
- 1 ½ cups (168 grams) fine blanched almond flour not almond meal
- ½ cup (60 grams) tapioca flour plus extra for dusting
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ cup (40 grams) coconut sugar
- 2 tablespoons fresh lemon zest
- 2 tablespoons poppy seeds
- ¼ cup (55 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, lemon zest and poppy seeds. Whisk dry ingredients until fully combined.1 ½ cups fine blanched almond flour , ½ cup tapioca flour, ½ teaspoon baking soda, ½ teaspoon fine sea salt, ¼ cup coconut sugar, 2 tablespoons fresh lemon zest, 2 tablespoons poppy seeds
- Add the thickened, gel-like flax egg and almond milk into the dry ingredients. Careful not to over mix.1 flax egg (1 tablespoon flax meal + 2 ½ tablespoons water + rest 10 min until gel-like and thickened )
- 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.¼ cup firm coconut oil
- 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.3 tablespoons 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!3 tablespoons powdered monk fruit sweetener, 1 tablespoon fresh lemon juice, 1 teaspoon fresh lemon zest
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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.
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