Description
These healthy lemon poppy seed scones are made with almond flour and topped with a maple icing. They are gluten free, dairy free and paleo friendly.
Ingredients
Scale
Scones
- 2 cups blanched almond flour (190g)
- 1/2 cup tapioca starch (60g)
- 1/3 cup coconut flour (36g)
- 2 tsp poppy seeds
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup palm shortening, room temp
- 1 large egg
- 1/4 cup maple syrup
- 2 Tbsp lemon juice
- zest from 1 lemon (about 1 tsp)
- 1 tsp vanilla extract
Maple Icing
- 1/4 cup maple syrup
- 5-6 Tbsp tapioca starch
Instructions
- Make the dough for the scones: combine the dry ingredients in a large mixing bowl. This includes the almond flour, tapioca starch, coconut flour, poppy seeds, baking soda and salt.
- Mix in the shortening, first with a fork or spatula then use your hands. The mixture will be crumbly with small chunks of shortening.
- In a separate bowl, combine the wet ingredients. This includes the egg, maple syrup, lemon juice, lemon zest and vanilla.
- Pour the wet mixture into the dry mixture and mix until just combined. It's important not to over-mix the dough as that will greatly affect the texture of the scones. The dough will be wet and sticky.
- Chill the Dough: cover the mixing bowl with plastic wrap or bees wax wrap and place the bowl in the fridge. Chill for at least 2 hours (overnight is fine).
- Shape and Bake the Scones: Preheat your oven to 375 degrees F and line a baking sheet with parchment paper.
- Grab the scone dough from the fridge and shape it into a ball. Flatten the ball of dough onto the sheet of parchment paper and shape it into a disc, approximately 6.5 inches in diameter. Using a sharp knife, cut the dough into 8 equal pieces, making triangular shapes. Spread the scones out so that they aren't touching, leaving about an inch between each scone.
- Place the scones in the oven and bake at 375 degrees for 15-18 minutes. When done, the scones will be slightly brown on the bottom and edges.
- Remove the scones from the oven and let them cool at least 5 minutes before removing them from the baking pan.
- Make the Icing: combine maple syrup and tapioca starch. Drizzle the icing over the cooled scones and top with more poppy seeds.
- Storage: these scones are best stored in a sealed container in the fridge and eaten within one week.