I have a love affair with all things lemon. I know lemons ripen up in winter months, but as soon as it’s summertime all I want is lemony things. Give me lemonade and lemon bread and lemon bars please!
So I have a couple scones recipes already on the blog. I have these savory scones with tomato jam and these lemon blackberry scones. I wanted to make a lemon poppy version. But not JUST a lemon poppy version, but a lemon poppy version with the most perfect lemony glaze in all the land.
In college I got a lemon poppy seed muffin every morning. I love how lemon can just brighten your day and perk you up. So today, we’re doing exactly that.
These are simple to make in one bowl, you form them into a big ol’ circle, bake them and then cut them into triangles. Oh, and I mentioned the glaze, no? I’m obsessed.
So, whether you’re making these for a special Sunday brunch or just want to prep some yumminess for weekday breakfasts and snacks, you’re going to love these scones! So let’s dive into the recipe and make some Lemon Poppy Seed Scones!
Whisk together the melted butter, cream, eggs, agave nectar, vanilla, lemon juice, and lemon zest. Stir in the poppyseeds.
Add the almond flour, coconut flour, coconut flakes, and sea salt. Mix well.
Let the batter sit for 5 minutes to thicken before pouring it out on a cookie sheet lined with parchment paper or a Silpat.
Spread the batter into about an 8-inch disc.
Bake for 20 minutes and remove the sheet from the oven. The scones will not be completely cooked, but cut 8 slices out of the disc, making individual scones.
Return the sheet to the oven for 8-10 minutes to finish cooking. The scones will be just set in the middle.
Let them cool for 10 minutes on the cookie sheet before carefully transferring to a wire cooling rack.
When the scones are cool, mix together the glaze ingredients and generously drizzle over top of each scone.
Recipe
Lemon Poppy Seed Scones
If you want the perfect sweet and tangy treat for brunch, you have to try these gluten free Lemon Poppy Seed Scones! They’re so simple and made in one bowl!
Ingredients
For the scones:
- 1/2 cup butter, melted
- 1/2 cup heavy cream
- 2 eggs
- 3 Tbsp. agave nectar
- 1 tsp. vanilla
- 1 lemon, juice and zest
- 3 Tbsp. poppyseeds
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup unsweetened, flaked coconut
- 1 pinch sea salt
For the glaze:
- 2/3 cup powdered sugar
- 1 Tbsp. heavy cream
- 1–2 tsp. lemon juice
Instructions
- Preheat the oven to 350F.
- Whisk together the melted butter, cream, eggs, agave nectar, vanilla, lemon juice, and lemon zest. Stir in the poppyseeds.
- Next, add the almond flour, coconut flour, coconut flakes, and sea salt. Mix well.
- Let the batter sit for 5 minutes to thicken before pouring it out on a cookie sheet* lined with parchment paper or a Silpat.
- Spread the batter into about an 8-inch disc.
- Bake for 20 minutes and remove the sheet from the oven. The scones will not be completely cooked, but cut 8 slices out of the disc, making individual scones.
- Return the sheet to the oven for 8-10 minutes to finish cooking. The scones will be just set in the middle.
- Let them cool for 10 minutes on the cookie sheet before carefully transferring to a wire cooling rack.
- When the scones are cool, mix together the glaze ingredients and generously drizzle over top of each scone.
Tips
- If you have one, use a cookie sheet with no lip so that it’s easier to slice and remove the scones.
Enjoy!! xo
BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!
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