Slightly golden and firm on the outside and lightly airy on the inside, these Gluten Free Lemon Poppyseed Scones for two are the perfect treat to enjoy for a leisurely breakfast. They are also made lactose free.
Ingredients
- 1 cup All-Purpose Gluten Free Flour (I used King Arthur’s Gluten Free Blend)
- 1 teaspoon Baking Powder
- 3 tablespoons Granulated Sugar
- 2 tablespoons Butter cold and cubed
- 2 tablespoons Coconut Milk
- 1/2 teaspoon Pure Vanilla Extract
- 1/8 teaspoon Salt
- 3 tablespoons Plain Greek Yogurt
- 1 tablespoon Fresh Lemon Juice
- zest of one Lemon (without the bitter white rind)
- 1 1/2 teaspoons Poppy Seeds
- For the Drizzle:
- 4 tablespoons Confectioners Sugar
- 1-2 tablespoons Lemon Juice
- 1/8 teaspoon Lemon Zest
Instructions
- Preheat oven to 425°F
- Add gluten free flour, baking powder, sugar and salt to a bowl and mix well.
- Then add in the cold butter and mix with the dry ingredients, making sure to work the butter well though until mixture resembles breadcrumbs.
- Add in the coconut milk, vanilla, Greek yogurt, lemon juice, lemon zest and poppyseeds and mix well.
- Shape into two scones and bake at 425°F for 18-20 minutes.
- Remove and let cool to room temp.
- Make drizzle by mixing the two ingredients and drizzle on top.
Nutrition
Serving: 1g | Calories: 532kcal | Carbohydrates: 89g | Protein: 10g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 478mg | Fiber: 3g | Sugar: 36g
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