Paleo Lemon Poppy Seed Scones
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flaky lemon poppy seed scones made with almond and tapioca flour, topped with lemon icing. These paleo-friendly scones are naturally gluten-free and dairy-free, perfect for a healthier brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups blanched almond flour
- 1/2 cup tapioca flour (plus a bit more to dust the dough)
- 1/4 cup coconut flour
- 2 teaspoons aluminum free baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 Tablespoon grated lemon zest (about one large lemon)
- 1/2 cup pure maple sugar (or coconut sugar)
- 1/2 cup ghee (or vegan butter**, chilled and broken into pieces)
- 1/2 cup full fat coconut milk
- 1 teaspoon pure almond extract
- 1 large egg
- 2 tablespoon poppy seeds
- 3/4 cup powdered monk fruit sweetener or organic powdered sugar
- 1 Tablespoon fresh lemon juice
- 1 tablespoon full fat coconut milk
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 331mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 175mg
- Calcium
- 193mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 331MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.