Almond Flour Lemon Poppy Seed Scones

Healthier Almond Flour Lemon Poppy Seed Scones made grain-free and dairy-free with an explosion of vibrant lemon flavor! Perfect for breakfast or brunch with friends and family, the simple lemon glaze elevates the whole experience!

After sharing and obsessing over my Almond Flour Cranberry Orange Scones, I knew I needed to make a lemon poppy seed version.

With a burst of vibrant lemon flavor, unique pops of poppy seed joy, and the absolute best texture, this dreamy lemon poppy seed scone recipe is packed with feel-good ingredients and incredible flavor.

Instead of regular all-purpose flour, we use almond flour for a gluten-free version with a boost of protein, fiber, and healthy fats. We skip the butter and sugar and go with avocado oil and pure maple syrup for a wholesome treat.

The way I see it, these tasty treats are perfect for anyone who has a sweet tooth, particularly those who follow a gluten-free diet or who prefer whole food based recipes.

Unlike regular scones, this easy recipe requires zero fancy equipment and no baking experience. There’s no need for a pastry cutter or pastry blender, cutting cold butter into flour, or refrigerating the scone dough ahead of time.

Let’s discuss the simple ingredients for these easy lemon poppy seed scones! I’m willing to bet you can find the full list of ingredients at your local grocery store.

Ingredients for Lemon Poppy Seed Scones:

Almond Flour: Taking the place of regular all-purpose flour, I love using almond flour to bake scones. They add plant-based protein, healthy fats and fiber to the mix! Plus, almond flour brings a light and fluffy texture.

Tapioca Flour: While we certainly can make scones with almond flour only, I like using a portion of tapioca flour to add starch to the grain-free scones. This makes the texture a little closer to regular scones.

Eggs: Here to help bind the ingredients together for the perfect texture.

Pure Maple Syrup: The sweetener here. I like using unrefined sweeteners in my treat recipes, and pure maple syrup is my scone sweetener of choice!

Poppy Seeds: The best friend to our lemon flavor, a generous amount of poppy seeds gives that indescribable flavor and poppy texture.

Vanilla Extract and Almond Extract: Both extracts add a lovely warmth which complements the acidic lemon flavor.

Avocado Oil: Responsible for the moist crumb and richness, avocado oil makes for tender scones on the inside.

Fresh Lemon Zest: The reason we’re all here! Fresh lemon zest generates bright lemon flavor for the tastiest treat. There’s no need to add fresh lemon juice, as the zest takes care of the lemon flavor. 

Baking Powder and Baking Soda: The leavening agents here, baking powder and baking soda help the dough rise into flaky scones with a lovely crisp around the edges.

Sea Salt: Major flavor enhancer! Don’t skip it!

Recipe Customizations:

• For vegan lemon poppyseed scones, stir 2 tablespoons of ground flaxseed in a bowl with 6 tablespoons of water. Allow this mixture to sit for 15 minutes, stirring occasionally. Use these flax eggs as you would chicken eggs.
• Replace the tapioca flour for arrowroot starch, or for 1 cup of almond flour.

Now that we’ve covered the basic ingredients for this gluten free homemade scone recipe, let’s bake them.

How to Make Gluten Free Lemon Poppy Seed Scones:

Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. 

Mix together the eggs, avocado oil, pure maple syrup, and vanilla extract together in a large bowl until the wet ingredients are combined.

In a separate bowl, stir together the almond flour, tapioca flour, baking powder, baking soda, and sea salt until the dry ingredients are combined.

Pour the flour mixture into the bowl with the wet ingredients and mix well until a thick sticky dough forms. Stir in the poppy seeds until they are well distributed throughout the dough.

Use your hands to form triangle shapes or two spoons or cookie scoops to make drop scones. The dough is very sticky – this is normal. I make 8 large triangular scones, and have also used a scone pan as well.

Bake on the center rack of the preheated oven for 18 to 22 minutes, or until the scones are golden brown. For small scones, bake for 12-14 minutes, and for large scones, bake 18-20.

Remove the lemon poppy seed scones from the oven and allow them to cool for 15 minutes. Transfer scones to a wire rack to cool to room temperature.

If you’d like, make the optional sweet lemon glaze by stirring together the powdered sugar and water (or lemon juice) in a small bowl. Drizzle the top of the scones with lemon icing, and enjoy!

Storage Options:

1. Room Temperature: Store scones in an airtight container or a zip lock bag on the counter for up to 5 days.
2. Refrigerator: Refrigerate in a sealed container for up to 1 week.
3. Freezer: For longer term storage, freeze lemon scones in a freezer bag for up to 2 months.

And that’s it! The next time you’re craving sunshine in a scone, whip up this easy recipe! Enjoy them as a snack with your afternoon tea or cup of coffee, or for breakfast with Greek yogurt or another protein source.

If you love baking scones, try some of my other scone recipes.

More Scone Recipes:

• Healthy Almond Flour Pumpkin Scones  
• Almond Flour Blackberry Scones  
• Vegan Blueberry Scones  
• Almond Flour Cherry Scones  
• Vegan Raspberry Scones  
• Almond Flour Apple Scones  

A little sunshine for your taste buds!

Gluten Free Lemon Poppy Seed Scones

5 from 7 votes

Grain-free, dairy-free paleo vegan lemon poppy seed scones are so easy to make and perfect for sharing for brunch! These healthy scones are made with all wholesome ingredients and include some hidden benefits, like healthy fats, fiber, and protein!

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Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings: 8 large scones

Ingredients

• 2 large eggs *
• 1/3 cup (78ml) avocado oil **
• ¾ cup (177ml) pure maple syrup
• 1.5 Tbsp lemon zest (2 to 3 fresh lemons, zested)
• 2 tsp pure vanilla extract
• 1/2 tsp almond extract
• 4 cups (454g) almond flour
• ¾ cup (100g) tapioca flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp sea salt
• 2 Tbsp poppy seeds

Optional Powder Sugar Glaze:

• 1 cup (100g) powdered sugar
• 2 Tbsp (30ml) water or lemon juice

Instructions

• Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
• Mix together the eggs, avocado oil, pure maple syrup, lemon zest, vanilla extract and almond extract together in a large mixing bowl until the wet ingredients are combined.
• In a separate bowl, stir together the almond flour, tapioca flour, baking powder, baking soda, and sea salt. Pour the dry ingredients into the bowl with the wet ingredients and mix well until a thick sticky dough forms. Stir in the poppy seeds until they are well distributed throughout the dough.
• Use your hands to form triangle shapes or two spoons to make drop scones. The dough is very sticky – this is normal. I make 8 large triangular scones, and have also used a scone mold as well.
• Bake on the center rack of the preheated oven for 18 to 22 minutes, or until the scones are golden brown.
• Remove the lemon poppy seed scones from the oven and allow them to cool to room temperature.
• If you’d like, make the optional glaze by stirring together the powdered sugar and water (or lemon juice). Drizzle the scones with lemon glaze, and enjoy!

Notes

*You can replace the eggs with flax eggs (2 tbsp ground flaxseed and 6 tablespoons water).

 

**Use melted coconut oil or 1/2 cup of melted butter instead of avocado oil if you’d like.

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Nutrition

Serving: 1of 8 · Calories: 353kcal · Carbohydrates: 38g · Protein: 4g · Fat: 23g · Saturated Fat: 1g · Polyunsaturated Fat: 15g · Fiber: 3g · Sugar: 20g

Author: Julia

Course: Breakfast

Cuisine: American

Keyword: breakfast, brunch, dairy free, gluten free, healthy recipe, paleo, vegan

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