The best combo made gluten and guilt free!
Lemon Poppyseed Scones
A classic to bring to any brunch
Ingredients
Scones
- 2 cups Almond Flour
- ½ cup Ground Flaxseed
- ½ cup Vanilla Protein Powder
- ½ tsp Baking Powder
- ¼ tsp Salt
- 2 TBSP Cold Butter
- 1 TBSP Granulated Truvia sweetener
- 2 Eggs
- zest of 1 lemon
- 2 TBSP Lemon Juice
- 1 TBSP Poppyseeds
Icing
- 2 TBSP Lemon Juice
- 1 cup Powdered Truvia
- 1-3 TBSP Almond Milk used only if you need to thin out the icing
Instructions
Scones
- In a medium bowl, mix together almond flour, flaxseed, protein, baking powder, and salt until well combined.
- Cut up butter into small pieces and sprinkle into dry ingredients. Using two butter knives or a pastry cutter, cut butter into dry mixture until crumbly.
- On top of crumble, add eggs, truvia, lemon zest, lemon juice, and poppyseeds. Stir until dough forms.
- Prep counter surface with sprinkled almond flour and roll out dough into a square about ¼in thick.
- Cut square into four quarters and then cut each of those quarters into two triangles to form 8 scones. If you want to half each triangle one more time to get 16 scones, go ahead.
- Brush some melted butter over top of the cut scones and sprinkle more granulated truvia on top. Then transfer each scone to a lined and prepped cookie sheet.
- Bake at 350℉ for 18-20min
Icing
- While scones are baking, mix together lemon juice and powdered truvia in a small bowl.
- Add almond milk one TBSP at a time until desired consistency is reached.
- When scones are done baking and have cooled slightly, drizzle icing over the top
- Enjoy!
