Gluten and Sugar-Free Lemon and Poppy Seed Scones

Gluten and Sugar-Free Lemon and Poppy Seed Scones
Gluten and Sugar-Free Lemon and Poppy Seed Scones might be just the morn meal you are searching for. This recipe serves 20. Watching your figure? This gluten free, primal, fodmap friendly, and vegetarian recipe has 162 calories, 6g of protein, and 14g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe is typical of Scottish cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Position 2 oven racks in the middle of the oven. Preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper or silicone mats or lightly mist them with spray oil.
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Cooking OilCooking Oil
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Baking PaperBaking Paper
Baking SheetBaking Sheet
OvenOven
2
In a medium bowl, combine the almond flour, Splenda, baking powder, salt, and poppy seeds and whisk until well mixed. In a large bowl, whisk the eggs, lemon juice, butter, lemon zest, vanilla, and liquid stevia together until thoroughly blended.
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Baking PowderBaking Powder
Liquid SteviaLiquid Stevia
Almond FlourAlmond Flour
Lemon JuiceLemon Juice
Poppy SeedsPoppy Seeds
Lemon ZestLemon Zest
SplendaSplenda
VanillaVanilla
ButterButter
EggEgg
SaltSalt
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WhiskWhisk
BowlBowl
3
Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter that will hold its shape when dropped from a spoon
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All Purpose FlourAll Purpose Flour
4
Drop the batter onto the prepared pans, using 2 heaping tablespoons of batter per scone and spacing them 2 inches apart.
5
Bake for 10 minutes, then rotate the pans and switch racks and bake for about 10 more minutes, until the scones are golden brown and firm to the touch.
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OvenOven
6
Immediately transfer the scones to a wire rack and let cool for at least 10 minutes before serving.
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Wire RackWire Rack