February 25, 2021

Lemon+Poppyseed Scones (GF, Paleo)

Lemon+Poppyseed Scones (GF, Paleo)

These beauties need no introduction! They are your classic lemon poppyseed muffin flavors reincarnated into scone form 😍.

I don’t know about you, but lemon+poppyseed has always been one of my favorite flavors for muffins and loaves (along with orange+cranberry… which I may have to experiment with next!).

These scones would be AMAZING for weekend brunch or a with a cup of tea in the afternoon. I can also attest from personal experience that they are excellent for dessert 😉.

Tender, crumbly, sweet and lemony, warm out of the oven…. is your mouth watering yet?!

PLUS – they are adaptable for both paleo and keto diets (if that’s your thing)!

Oh and did I mention they are SO SIMPLE to make? Let’s get baking!

Print Recipe

Lemon Poppyseed Scones

Paleo / Keto Friendly
Prep Time15 minutes
Cook Time20 minutes
Course: Breakfast, Snack

Ingredients

Dry Ingredients

  • 1¼ cup almond flour
  • ½ cup coconut flour
  • ¼ cup granulated sweetener*
  • ½ tsp baking soda
  • ½ tsp baking powder
  • zest of two lemons
  • 3 Tbsp poppy seeds

Wet Ingredients

  • 3 Tbsp coconut oil I used refined for less coconut flavor
  • 1 egg
  • ¼ cup nut milk
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 2 Tbsp lemon juice

For the Glaze (sweeter option)

  • ¼ cup powdered sugar**
  • 2 tsp nut milk
  • 1 tsp lemon juice
  • 1 pinch sea salt

For the Glaze (less-sweet option)

  • coconut butter melted

Instructions

  • Preheat oven to 350F and line a baking pan with parchment paper.
  • Combine dry ingredients in a medium bowl and stir to mix.
  • Combine wet ingredients in a different medium bowl and whisk to mix.
  • Add wet ingredient to the dry ingredients, and stir to combine.
  • Pour mixture onto the baking sheet lined with parchment, and form into roughly a 8" circle (it helps to wet your hands a bit).
  • Cut the circle into 8 pieces and gently separate from each other. I like to use a thin spatula to slide them apart.
  • Bake 20 minutes or until browned around the edges.
  • To make the glaze, mix the powdered sweetener, lemon juice, nut milk, and pinch of salt with a spoon. Once the scones have finished cooking and cooled, drizzle the glaze over the top.
  • Faceplant!

Notes

*You can use a keto-sweetener (xylitol, monk fruit, etc) to keep it keto-friendly, coconut sugar for paleo, or any granulated sugar you’d like.
** I used Swerve powdered sugar because I happened to have some, but regular powdered sugar tastes a bit better than the keto-friendly versions (if you ask me!).  For a paleo or less-sweet option, drizzle melted coconut butter over the scones.  Don’t underestimate this, it’s really good and what I prefer most of the time!
Store in an airtight container.  I suggest re-heating in a toaster oven for a few minutes prior to enjoying again!

If you’re wondering where to buy some of these ingredients, I highly suggest Thrive Market for all your pantry needs. I purchased everything for this recipe (besides the lemon and egg) from them! They’ve got really good prices and are just a stellar company.

I hope you love these lemon poppyseed scones! Let me know how they turn out for you!

💚Katy

Adapted from these Easy Lemon Poppyseed Scones