Gluten Free Lemon Poppyseed Scones Recipe
Slightly golden and firm on the outside and lightly airy on the inside, these Gluten Free Lemon Poppyseed Scones for two are the perfect treat to enjoy for a leisurely breakfast. They are also made lactose free.
Ingredients
- 1 cup All-Purpose Gluten Free Flour (I used King Arthur’s Gluten Free Blend)
- 1 teaspoon Baking Powder
- 3 tablespoons Granulated Sugar
- 2 tablespoons Butter cold and cubed
- 2 tablespoons Coconut Milk
- 1/2 teaspoon Pure Vanilla Extract
- 1/8 teaspoon Salt
- 3 tablespoons Plain Greek Yogurt
- 1 tablespoon Fresh Lemon Juice
- zest of one Lemon (without the bitter white rind)
- 1 1/2 teaspoons Poppy Seeds
- 4 tablespoons Confectioners Sugar
- 1-2 tablespoons Lemon Juice
- 1/8 teaspoon Lemon Zest
Instructions
- Preheat oven to 425°F
- Add gluten free flour, baking powder, sugar and salt to a bowl and mix well.
- Then add in the cold butter and mix with the dry ingredients, making sure to work the butter well though until mixture resembles breadcrumbs.
- Add in the coconut milk, vanilla, Greek yogurt, lemon juice, lemon zest and poppyseeds and mix well.
- Shape into two scones and bake at 425°F for 18-20 minutes.
- Remove and let cool to room temp.
- Make drizzle by mixing the two ingredients and drizzle on top.
Nutrition
Calories: 440kcalCarbohydrates: 56gProtein: 6gFat: 20gSaturated Fat: 3gSodium: 150mgSugar: 3g
Tried this recipe?Let us know how it was!