Lemon Poppy Seed Scones (Gluten Free, Paleo) (Edit recipe)

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These healthy lemon poppy seed scones are made with almond flour and topped with a maple icing. They are gluten free, dairy free and paleo friendly.

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

16

Serves: 8

Ingredients

Scones

2 cups Almond Flour, (190g)
0.5 cup Tapioca Starch, (60g)
0.333 cup Coconut Flour, (36g)
2 tsp Poppy Seeds
0.5 tsp Baking Soda
0.25 tsp Salt
0.5 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, room temperature
1 whole Egg
0.25 cup Pure Maple Syrup
2 Tbsp Lemon Juice
1 tsp Lemon zest
1 tsp Pure Vanilla Extract

Maple Icing

0.25 cup Pure Maple Syrup
5 Tbsp Tapioca Starch

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the dough for the scones: combine the dry ingredients in a large mixing bowl. This includes the almond flour, tapioca starch, coconut flour, poppy seeds, baking soda and salt.
Mix in the shortening, first with a fork or spatula then use your hands. The mixture will be crumbly with small chunks of shortening.
In a separate bowl, combine the wet ingredients. This includes the egg, maple syrup, lemon juice, lemon zest and vanilla.
Pour the wet mixture into the dry mixture and mix until just combined. It's important not to over-mix the dough as that will greatly affect the texture of the scones. The dough will be wet and sticky.
Chill the Dough: cover the mixing bowl with plastic wrap or bees wax wrap and place the bowl in the fridge. Chill for at least 2 hours (overnight is fine).
Shape and Bake the Scones: Preheat your oven to 375 degrees F and line a baking sheet with parchment paper.
Grab the scone dough from the fridge and shape it into a ball. Flatten the ball of dough onto the sheet of parchment paper and shape it into a disc, approximately 6.5 inches in diameter. Using a sharp knife, cut the dough into 8 equal pieces, making triangular shapes. Spread the scones out so that they aren't touching, leaving about an inch between each scone.
Place the scones in the oven and bake at 375 degrees for 15-18 minutes. When done, the scones will be slightly brown on the bottom and edges.
Remove the scones from the oven and let them cool at least 5 minutes before removing them from the baking pan.
Make the Icing: combine maple syrup and tapioca starch. Drizzle the icing over the cooled scones and top with more poppy seeds.
Storage: these scones are best stored in a sealed container in the fridge and eaten within one week.

Notes

If the icing isn't thick enough, add more tapioca starch (1 Tbsp at a time).

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	255
Fat:	16 g
Carbohydrates:	26 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	149 mg
Fiber:	2 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.