Easy Lemon Poppyseed Scones

May 8, 2020

EASY LEMON POPPYSEED SCONES - INGREDIENTS1 tsp vanilla extract⁣2 tbsp lemon juice⁣1 egg⁣3 tbsp coconut oil (or butter)⁣1/4 cup non-dairy milk⁣1 1/4 cup almond flour⁣1/2 cup coconut flour⁣1/4 cup coconut sugar (or monk fruit or Pure Cane would work well!)⁣3 tablespoons poppy seeds⁣1/2 tsp baking powder⁣1/2 tsp baking soda⁣2 lemons, zested⁣⁣FOR THE GLAZE:3/4 cup powdered sugar⁣1-2 tbsp non-dairy milk⁣

EASY LEMON POPPYSEED SCONES

Author: Nicole Modic of @KALEJUNKIE

SERVES 8
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Ingredients

  • 1 tsp vanilla extract⁣
  • 2 tbsp lemon juice⁣
  • 1 egg⁣
  • 3 tbsp coconut oil (or butter)⁣
  • 1/4 cup non-dairy milk⁣
  • 1 1/4 cups almond flour⁣
  • 1/2 cup coconut flour⁣
  • 1/4 cup coconut sugar (or monk fruit or Pure Cane would work well!)⁣
  • 3 tbsp poppy seeds⁣
  • 1/2 tsp baking powder⁣
  • 1/2 tsp baking soda⁣
  • 2 lemons, zested⁣

⁣FOR THE GLAZE:

  • 3/4 cup powdered sugar⁣
  • 1-2 tbsp non-dairy milk⁣

Instructions

  • Preheat oven to 350. 
  • Line a baking sheet with parchment paper. 
  • In a medium bowl, whisk together the wet ingredients. 
  • In a separate bowl, whisk together the dry ingredients.
  • Next, add the dry ingredients, to the wet and stir until incorporated well. 
  • Do your best to form a ball with the dough and transfer it to the baking sheet.
  • Use your hands to press it down into a large 6-8 inch round shape, wetting your hands to smooth out any cracks. 
  • Take a knife and slice into 8 pieces and gently spread them apart. 
  • Bake for 20-21 minutes. 
  • Remove from oven and let cool. 
  • While the scones are cooling, make the glaze by whisking together the powdered sugar and milk. It should be nice and thick! 
  • Drizzle the glaze on top and it will set. 
  • Store extra scones in the fridge for up to one week.  

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