Lemon Poppy Seed Scones
User Reviews
5
Lemon Poppy Seed Scones
Description
The recipe replaces traditional flour and eggs with almond flour, arrowroot (or tapioca) flour, and a flaxseed 'egg' mixture to form the dough. Lemon zest and juice provide a bright, citrus flavor, while pure maple syrup adds natural sweetness and moisture. The batter is mixed until sticky and formed into scones by shaping or using a scone pan.
During baking at 375°F, the scones develop golden edges and a soft interior. The poppy seeds throughout add subtle texture and nutty notes. Following cooling, the scones are glazed with melted coconut butter, lending richness and moisture to the outside. These scones are suitable as a breakfast or snack item with a well-balanced blend of lemon tartness and sweet earthiness from the flours and syrup.
Substitutions such as avocado or coconut oil for algae oil are possible. Tapioca flour can replace arrowroot, or almond flour quantities can be adjusted for texture variations. For a keto version, all almond flour can be used to reduce carbohydrates substantially.
Ingredients
- 2 tablespoons Flax Seed ground
- 6 Tbsp water
- 1/2 cup algae oil
- 3/4 cup pure maple syrup
- 2 lemon zested
- 2 Tbsp lemon juice
- 1 tsp vanilla extract pure
- 4 cups almond flour Super Fine
- 1 cup arrowroot flour or tapioca flour**
- 2 tsp baking powder
- 1/2 tsp salt sea salt
- 2 Tbsp poppy seeds
Glaze:
- 1/3 cup coconut butter melted
Instructions
- Preheat the oven to 375 degrees F.
- Stir together the flax seed and water in a small bowl to form flax “eggs.” Allow this mixture to sit for 15 minutes to thicken. Stir occasionally. The mixture should be the consistency of beaten eggs.
- In a mixing bowl, whisk together the flax “eggs,” algae oil, lemon zest, lemon juice, vanilla extract, and pure maple syrup.
- In a separate mixing bowl, stir together the remaining dry ingredients. Add the dry ingredients to the mixing bowl with the wet ingredients and stir well until a sticky dough forms.
- Transfer the scone dough to a lightly-oiled scone pan or line a baking sheet with parchment paper and form drop scones (you can make them any shape you would like).
- Bake on the center rack of the oven for 14 to 22 minutes (depending on size of scones), until scones are golden-brown around the edges. If making drop scones, bake for 14 to 18 minutes. If using a scone pan, bake 20 to 22 minutes.
- Allow scones to cool 15 minutes before using a spatula to remove them from the scone pan or baking sheet.
- If making the glaze, heat the coconut butter in a ramekin in the warm oven or microwave until melted. Drizzle scones with coconut butter and serve.
Notes
- Ground flax mixed with water creates a gel-like egg substitute; ensure it thickens well before mixing into batter.
- Avocado oil or melted coconut oil can be substituted for algae oil if preferred.
- Tapioca flour may replace arrowroot flour, or more almond flour can be used instead, adjusting texture as needed.
- For a ketogenic version, use all almond flour to reduce carbs further.
- Bake times vary with scone size and pan type: drop scones bake faster than those formed in a scone pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8large scones
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1of 8 | |
| Calories | 353kcal | 18% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 15g | 88% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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