Gluten-Free Lemon Poppy Seed Scones
Ingredients
The scones
-
2½
cups
gluten free flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
1
tablespoon
lemon zest
-
1
tablespoon
poppyseed
-
1
tablespoon
lemon juice
-
1
teaspoon
vanilla bean paste (or extract)
-
¼
cup
honey
-
1
large
egg
-
8
tablespoons
unsalted butter, cold and cut into pieces
-
1
tablespoon
unsweetened almond milk
The lemon glaze
-
1
cup
powdered sugar
-
1
tablespoon
lemon juice
Instructions
- Preheat the oven to 425°F.
- Prepare a baking sheet with parchment paper.
- In a food processor, combine gluten free flour, baking powder, baking soda, lemon zest, poppyseed, and salt, and pulse to mix.
- Add cold butter pieces to the processor and pulse until the mixture resembles small peas.
- In a small bowl, whisk together vanilla bean paste, honey, and egg, then pour into the food processor and pulse until combined.
- Transfer the dough to a floured surface and shape it into an 8-inch disc about 1 inch thick.
- Cut the disc into 8 triangular pieces and place them on the baking sheet, 1 inch apart.
- Brush the tops with almond milk.
- Bake for 13-15 minutes, until slightly browned.
- For the glaze, mix powdered sugar and lemon juice in a small bowl, then drizzle over warm scones.
Nutrition Facts (estimated)
Servings
8 scones
Calories
393
Total fat
13g
Total carbohydrates
65g
Total protein
5g
Sodium
245mg
Cholesterol
54mg
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