Lemon Poppy Seed Scones
I always feel like it is a special treat when I make these gluten free Lemon Poppy Seed Scones fresh for breakfast. Fortunately, they take less than 30 minutes to whip up and bake, start to finish, so I truly should be making these more often! They are best right from the oven while they are still a bit warm. The bright lemony flavor, tender biscuit and crunch from the poppy seeds are even more delicious when slathered with a little butter or clotted cream. They aren’t overly sweet, so a little jam is great with them too. Oh! And a cup of tea or a mimosa to wash them down… that’s a fantastic weekend morning!
The Process
It all comes down to the simple, uncomplicated process of combining the dry ingredients in one bowl, the wet in another, then mixing them together. I use Bob’s Red Mill 1 to 1 gluten free Baking Flour, regular old granulated sugar, baking powder, poppy seeds and salt for the dry ingredients. I combine them in a large mixing bowl.
Wet Ingredients & Substitutions
Just like the dry ingredients, all of the wet ingredients are mixed together in a bowl. I use whole milk for this recipe, but if you’d like a richer flavor, you can use half & half or even heavy cream. If you’d like them to be dairy free, I would suggest using a dairy free creamer which has a higher fat content. This will help to keep the texture more moist and tender. I also use eggs, melted butter (you could use a dairy free replacement) and freshly squeezed lemon juice.
About the Lemons
Depending on the size of the lemons and how juicy they are, you will likely need a total of 3 lemons for the recipe and the glaze. I zest all 3 lemons so that I have a little left over to garnish with, but that is completely optional. Freshly squeezed lemon juice is an absolute must. The bottled stuff just isn’t the same and shouldn’t be used in this recipe.
Combine & Shape
Once the wet and dry ingredients are combined together, form the dough into a ball. Flatten it into an approximately 1 inch tall disk shape on a sheet of parchment paper. Using a sharp knife cut the round into 8 even wedges. Pull each wedge outward slightly to leave about ½ inch gap between them. This will allow air to circulate and cook the sides of the scones better.
And Bake the Lemon Poppy Seed Scones
A baking stone or sheet pan should be in the oven, preheating for at least 15 minutes prior to putting the scones into the oven. Using a flat baking tray or cutting board, transfer the Lemon Poppy Seed Scones to the preheated oven. Just 15-20 minutes later, they can be removed from the oven! Let cool to the touch before drizzling & digging in.
Lemony Drizzle
Simply pour a little fresh lemon juice at a time into the powdered sugar while stirring. Once it becomes smooth and the consistency you like, drizzle it onto the scones and enjoy!
More Gluten Free Morning Goodies
- English Scones
- Blueberry Muffins
- Apple Cinnamon Muffins
- Coffee Cake
- Breakfast Cookies
- Apple Cider Pumpkin Bread
- Seriously Great Banana Bread
- Zucchini Bread
Lemon Poppy Seed Scones
Ingredients
- 3 cups gluten free flour with xanthan gum (I use Bob's Red Mill gluten free 1 to 1 baking flour)
- ½ cup sugar
- 2 tsp baking powder
- 1 tsp poppy seeds
- ½ tsp salt
- ½ cup whole milk (sub with dairy free creamer)
- 2 eggs
- ¾ cup butter, melted (or dairy free alternative)
- ¼ cup lemon juice, freshly squeezed (approximately 1-2 lemons)
- 2 tbsp lemon zest (approximately 2 lemons)
Lemony Drizzle & Garnish
- ½ cup powdered sugar
- 2 tbsp lemon juice, freshly squeezed
- extra lemon zest & poppy seeds for garnish (Optional)
Instructions
- Preheat the oven with a pizza stone or baking sheet to 400 degrees.
- Combine flour, sugar, baking powder, poppy seeds and salt in a medium bowl.
- In another bowl combine milk, eggs, lemon juice and zest. Mix with a fork and break the eggs up. Add the melted butter and mix to combine.
- Add the wet mixture to the dry. Mix with a for or large spoon until it all comes together in a ball.
- Shape into a 1 inch thick disk on a sheet of parchment paper. Cut into 8 wedges. Carefully pull the wedges outward allowing about ½ inch between each.
- Transfer the scones onto the hot sheet pan or pizza stone. Bake for 15-20 minutes, watching closely after 15 minutes. Once the scones have just barely browned and still feel soft, but set (not doughy) when you press on the center, they are done. Remove from the oven and let cool for about 10 minutes before digging in!
- Enjoy with butter, clotted cream and jam, berries on the side or a little bit of everything!
