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Lemon Poppy Seed Scones
5 from 12 votes

Lemon Poppy Seed Scones

These Lemon Poppy Seed Scones are made with almond and arrowroot flours, ground flax eggs, and a sweet maple syrup-lemon flavored dough. The scones bake into golden-brown, tender treats with a fresh lemon aroma and a light crunch from poppy seeds. A coconut butter glaze adds a rich, smooth finish that balances the citrus brightness.

Prep Time
15 mins
Cook Time
22 mins
Total Time
37 mins
Servings: 8 large scones
Calories: 353 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. In a mixing bowl, whisk together the flax “eggs,” algae oil, lemon zest, lemon juice, vanilla extract, and pure maple syrup.
  4. 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.
  5. 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).
  6. 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.
  7. Allow scones to cool 15 minutes before using a spatula to remove them from the scone pan or baking sheet.
  8. 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

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%)

Nutrition Facts

Serving: 8 large scones

Amount Per Serving

Calories 353

% 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.