Easy Lemon Poppyseed Scones
Ingredients
The scones
-
1
tsp
vanilla extract
-
2
tbsp
lemon juice
-
1
large
egg
-
3
tbsp
coconut oil (or butter)
-
¼
cup
non-dairy milk
-
1 ¼
cups
almond flour
-
½
cup
coconut flour
-
¼
cup
coconut sugar (or monk fruit or Pure Cane)
-
3
tbsp
poppy seeds
-
½
tsp
baking powder
-
½
tsp
baking soda
-
2
lemons
zested
The glaze
-
¾
cup
powdered sugar
-
1-2
tbsp
non-dairy milk
Instructions
- Preheat the oven to 350°F and 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.
- Combine the dry ingredients with the wet ingredients and mix until well incorporated.
- Form the dough into a ball and transfer it to the baking sheet, shaping it into a 6-8 inch round.
- Slice the round into 8 pieces and gently spread them apart.
- Bake for 20-21 minutes, then remove from the oven and let cool.
- While cooling, prepare the glaze by whisking together the powdered sugar and non-dairy milk until thick.
- Drizzle the glaze over the scones and allow it to set.
- Store any remaining scones in the fridge for up to one week.
Nutrition Facts (estimated)
Servings
8
Calories
200
Total fat
10g
Total carbohydrates
28g
Total protein
4g
Sodium
200mg
Cholesterol
30mg
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