Lemon Poppy Seed Scones
Gluten free Lemon Poppy Seed Scones that are tender and soft inside while still browned around the edges. Drizzled with a lemony glaze, they are a treat for anytime of day. I like them with butter or clotted cream and jam, and they are great just as they are too!
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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!
Nutrition
Calories: 411kcalCarbohydrates: 55gProtein: 7gFat: 21gSaturated Fat: 12gTrans Fat: 1gCholesterol: 88mgSodium: 426mgPotassium: 57mgFiber: 5gSugar: 23gVitamin A: 617IUVitamin C: 6mgCalcium: 125mgIron: 2mg
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