Lemon Poppy Seed Scones
Lemon poppy seed scones – yes, the perfect breakfast treat. Full of flavour with a zip of lemon, these scones are best served with a warm cup of tea on a chilly day. Bonus part, they’re gluten free. Okay, let’s get baking!
Servings: 8
Ingredients
- 1 1/2 cups of gluten free flour
- 1/2 teaspoon of salt
- 1 1/2 teaspoon of baking powder
- 4 teaspoons of poppy seeds
- 1 tablespoon of lemon zest
- 2 tablespoons of salted butter frozen
- 1/2 cup of yogurt
- 3 tablespoons of agave
- 2 tablespoons of lemon juice
- 1 tablespoon of vanilla
- 2 teaspoons of soy milk
Instructions
- First, gather all of your ingredients and set the oven to 425 on bake.
- Get out a baking sheet and cover it with a silicone mat.
- Next, time to mix all the ingredients. Mix the first 4 and then zest the lemon. Mix well.
- Cut in the butter - I find the easiest way to do this is to grate it. That's right, use your cheese grater and you're good to go.
- Mix in the yogurt, agave, lemon juice and vanilla.
- Once you've worked the dough just enough to mix, transfer it to the silicone baking mat. Form into a circle that's about 1 inch thick.
- Cut the large round dough into 8 scones and brush with milk.
- Bake for 15-18 minutes until the top is golden brown.
- Looks so good! Scones are dense and flakey - the perfect vessel for butter. Eat up and enjoy.