Lemon Poppyseed Scones
Light, tender, scones with the classic combination of lemon and poppyseeds. Serve with unsalted butter or clotted cream for a traditional accompaniment to afternoon tea.
Serving: 8 scones
Calories: 186.7kcal
Ingredients
- 1 cup almond flour
- 1 serving Lemon Meringue Keto Chow
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1 tbsp poppy seeds plus more for garnish
- 1/4 cup (2 oz) cold unsalted butter cubed
- 1 large egg
- 1/4 cup sour cream
- 1/4 tsp lemon extract
FOR GLAZE
- 2 tbsp powdered sweetner
- 1 tsp fine lemon zest
- 2 tsp lemon juice
Instructions
- Preheat the oven to 350 F and set a rack to the center of the oven. Line a baking sheet with parchment paper.
- In a large mixing bowl mix almond flour, keto chow, coconut flour, baking powder, baking soda, and salt. Stir in the poppyseeds.
- Add the cubed butter and cut it in with a pastry blender or rub it in with the tips of your fingers until the mixture has the consistency of rough sand.
- In a separate bowl beat the egg well, then mix in the sour cream and lemon extract.
- Stir the egg mixture into the dry ingredients and stir until it starts to hold together. Gently press it together until it comes together into a ball of dough.
- Place it on the parchment paper on the baking sheet and pat it into a circle about an inch thick and six and a half inches across.
- Cut the circle in half and then each half into quarters to make eight triangles. Pull the pieces apart slightly so there’s a little space between each one.
- Place them in the preheated oven and bake 15 – 20 minutes until they are golden around the edges and starting to brown on the bottom.
- While they are baking, make the glaze by stirring the lemon zest and juice into the powdered sweetener.
- When the scones come out of the oven brush a thin layer of glaze on each one and sprinkle with poppy seeds while the glaze is still soft.
- Serve warm or cold.
Leave A Comment