Grain-free Lemon Poppyseed Scones
Grain-free Lemon Poppyseed Scones
With spring in the air, I’m trying to think of spring-like recipes. These Grain-free Lemon Poppyseed Scones are perfect for this time of year! They’re lemony, light and fluffy and 100% gluten-free and grain-free. They can also be made sugar-free if you use a sweetener that measures 1:1 to sugar. I usually use erythritol. The flavour of lemon is so refreshing, even in baking! Lemon and poppyseeds are a common combination used in breads, muffins and even cookies! Though poppyseeds are small, they are mighty! They actually provide nutrients such as fibre and healthy fats and they also contain various vitamins and minerals to aid in healthy skin, sleep and mood.
These lemony scones are the perfect addition to your tea or breakfast. Also, with Mother’s Day on the horizon, these scones would make a lovely addition to your lunch or brunch spread! Not only are they pretty, they are also super easy to make and can all be done in one bowl. I put everything in a food processor to make mixing easy, but you can also make them in a large bowl with a pastry cutter for the butter. It takes under 10 minutes to get everything mixed up and into the oven: bonus!
Grain-free Lemon Poppyseed Scones
The ingredients are all fairly simple, but lets go over a few of them:
Almond flour - You want to find a super fine textured almond flour for this recipe. Most store-bought almond flours are good. Make sure you get almond flour and not almond meal which has the skins incorporated, making it a rougher texture.
Tapioca flour - Tapioca flour can be found at most health food stores and even some regular stores these days! It’s naturally gluten-free and grain free and has very fine texture. Mixed with almond flour it makes the perfect blend for these scones.
Coconut flour - You can also find coconut flour at most grocery stores these days. It’s also naturally gluten-free and grain as well as low-carb!
Sugar - I typically use a sugar-free granulated sweetener that measures 1:1 to regular sugar. You can use one of those or just regular sugar works fine as well! The same applies for the glaze; regular powdered sugar or a 1:1 sugar-free substitute would work.
Butter - You want to use unsalted butter for this recipe so that it is not too overpowering. Make sure your butter is very cold and has been in either the fridge or freezer.
Eggs - You will need 2 eggs for this recipe.
Yogurt - We are adding a couple tablespoons of greek yogurt to help keep these scones moist!
Lemon - We are adding a combination of lemon juice and zest to the scones. The lemon juice will help to keep the scones moist while also adding flavour. Though, the lemon zest will provide the most lemon flavour out of the two.
Poppyseeds - Poppyseeds add pretty flecks and texture to the scones and also provide nutrients! Yay!
Grain-free Lemon Poppyseed Scones
Ingredients
- 1 cup almond flour
- 1 cup tapioca flour
- 1/4 cup coconut flour
- 1/3 cup granulated sugar
- 1/2 tsp sea salt
- 1 tbsp baking powder
- 1/3 cup cold unsalted butter, cut into small chunks
- 2 eggs
- 2 tbsp plain greek yogurt
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 tbsp lemon zest (zest from 2 lemons)
- 2.5 tbsp poppyseeds
- 1/4 cup powdered sugar, sifted
- 2 tsp lemon juice
Instructions
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- Add the almond flour, tapioca flour, coconut flour, sugar, salt, baking powder, and butter to a food processor and pulse until everything is combined and the butter is broken down into small shavings throughout the flour mixture.
- Add the eggs, yogurt, lemon juice, vanilla, lemon zest and poppyseeds and pulse again until everything is combined. The dough will be very wet.
- With a spatula, scrape the dough out of the food processor and onto the prepared baking sheet. With damp hands or a spatula, form it into a round disk, about 1/2"-3/4" thick.
- With a floured knife, cut the disk into 6 equal slices.
- Bake in the preheated oven for 14 minutes and then remove the pan and reinforce the cuts again with a knife.
- Return the pan to the oven and bake for another 4-5 minutes or until the edges are just starting to brown. The centre will still look a little raw but will continue to cook as it cools.
- Leave the scones on the pan and don't touch them for at least 30 minutes to allow them to cool completely.
- Make the glaze: in a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Once the scones have cooled, drizzle on the glaze and enjoy!