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5.0 from 12 votes

Lemon Poppy Seed Scones

Grain-free, dairy-free paleo vegan lemon poppy seed scones are so easy to make and perfect for sharing for brunch!

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

Ingredients

  • 2 tablespoons ground flax seed
  • 6 Tbsp water
  • 1/2 cup algae oil*
  • 3/4 cup pure maple syrup
  • 2 lemons zested
  • 2 Tbsp lemon juice
  • 1 tsp pure vanilla extract
  • 4 cups Super Fine Almond Flour
  • 1 cup arrowroot flour or tapioca flour**
  • 2 tsp baking powder
  • 1/2 tsp 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

  • *Use avocado oil or melted coconut oil instead of algae oil if you'd like.
  • **You may use tapioca flour instead of arrowroot flour, or replace it with more almond flour. For a keto version of this recipe, use all almond flour.

Nutrition Information

Serving 1of 8 Calories 353kcal (18%) Carbohydrates 38g (13%) Protein 4g (8%) Fat 23g (35%) Saturated Fat 1g (5%) Polyunsaturated Fat 15g Fiber 3g (12%) Sugar 20g (40%)

Nutrition Facts

Serving: 8large 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.