Paleo Vegan Lemon Poppy Seed Scones Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, and poppy seeds.
• STEP 3.In a separate bowl, whisk together the coconut oil, maple syrup, lemon juice, and lemon zest.
• STEP 4.Pour the wet ingredients into the dry ingredients and stir until well combined.
• STEP 5.Using your hands, form the dough into a ball and place it onto the prepared baking sheet.
• STEP 6.Gently press down on the dough to flatten it into a disc shape, about 1 inch thick.
• STEP 7.Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown.
• STEP 8.Remove from the oven and let the scones cool on the baking sheet for 10 minutes.
• STEP 9.Transfer the scones to a wire rack to cool completely before serving.
• STEP 10.Serve the scones with a drizzle of lemon glaze, if desired.
• STEP 11.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

• Make sure to use blanched almond flour for the best texture.
• If the dough is too dry, add a splash of almond milk to moisten it.
• For a sweeter scone, you can add a tablespoon of honey or maple syrup to the glaze.

Storage and Serving

• These scones are best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to 3 days.
• To serve, you can enjoy them as is or drizzle them with a lemon glaze for extra sweetness.
• They pair well with a cup of tea or coffee for a delightful breakfast or afternoon snack.