Description
Gluten Free Lemon Poppy Seed Scones made in a food processor then drizzled with an easy sweet Lemon Glaze. Hands down the BEST flaky scone recipe you’ll ever make! These Lemon Poppy Seed Scones are perfect for Easter or Mother’s Day Brunch.Â
Ingredients
Scale
- 2 1/2 cups gluten free flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon poppyseed
- 1 tablespoon lemon juice
- 1 teaspoon vanilla bean paste (or extract)
- 1/4 cup honey
- 1 egg
- 8 tablespoons unsalted butter, cold and cut into pieces
- 1 tablespoon unsweetened almond milk
Lemon Glaze:
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 425 degrees F.
- Prepare a baking sheet by place a large sheet on parchment paper on it.
- To a food processor add gluten free flour, baking powder, baking soda, lemon zest , poppyseed and salt. Pulse to mix.
- Next add pieces of butter to the blender. Pulse blender until the butter is combined and starts to look like small peas.
- In a small bowl add vanilla bean paste, honey and egg. Whisk together and then pour mixture into food processor or blender. Pulse until the mixture starts to look like a dough and wet and dry ingredients are combined.
- Place dough on a well floured surfaced.
- Form the dough into a large 8″ disc shape about 1″ thick.
- Cut dough into 8 triangular pieces.
- Add the scones to the prepared baking sheet. Place about 1″ apart from each other. Brush the tops with almond milk.
- Bake for 13-15 minutes. (14 minutes was my sweet spot)
- Remove from oven.
- In a small bowl add powdered sugar and 1 tablespoon of lemon juice. Mix and while scones are still warm drizzle over top.
- Let cool for 5 minutes and serve.
Nutrition
- Serving Size: 1 scone
- Calories: 393
- Sugar: 24 g
- Sodium: 245 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Carbohydrates: 65 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 54 mg
