Gluten And Sugar-Free Lemon And Poppy Seed Scones

Name: Gluten And Sugar-Free Lemon And Poppy Seed Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups (1 lb / 454 g) almond flour; 1 1/4 cups Splenda or Stevia Extract in the Raw, or 1/2 cup plus 2 tablespoons New Roots Stevia Sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 tablespoon poppy seeds; 3 eggs (5.25 oz / 149 g); 1/2 cup (4 oz / 113 g) fresh lemon juice; 1/4 cup (2 oz / 57 g) salted butter or margarine, melted; 3 tablespoons grated lemon zest; 2 teaspoons vanilla extract; 1/4 teaspoon liquid stevia

Servings: persons

4 cups (1 lb / 454 g) almond flour
1 1/4 cups Splenda or Stevia Extract in the Raw, or 1/2 cup plus 2 tablespoons New Roots Stevia Sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon poppy seeds
3 eggs (5.25 oz / 149 g)
1/2 cup (4 oz / 113 g) fresh lemon juice
1/4 cup (2 oz / 57 g) salted butter or margarine, melted
3 tablespoons grated lemon zest
2 teaspoons vanilla extract
1/4 teaspoon liquid stevia

1
Position 2 oven racks in the middle of the oven. Preheat the oven to 350u00b0F (177u00b0C). Line 2 baking sheets with parchment paper or silicone mats or lightly mist them with spray oil.
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. 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
3
Drop the batter onto the prepared pans, using 2 heaping tablespoons of batter per scone and spacing them 2 inches apart.
4
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.
5
Immediately transfer the scones to a wire rack and let cool for at least 10 minutes before serving.

1861

kcal

Calories

139

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups (1 lb / 454 g) almond flour, 1 1/4 cups Splenda or Stevia Extract in the Raw, or 1/2 cup plus 2 tablespoons New Roots Stevia Sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and more.

Yes, Gluten And Sugar-Free Lemon And Poppy Seed Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!