Lemony, tender scones that are bursting with flavor and perfectly speckled with poppy seeds. Paleo and vegan-friendly.
If you’re a lemon lover like we are, these Grain-free Lemon Poppy Seed Scones are for you!
I’ve had this mad craving for lemon poppy seed baked goods and when I discovered that Jessica also had an admiration for lemon poppy seed goodies, I decided it was time. Time to put my apron on and get baking. Since Jessica has an egg-allergy and so happened to be visiting me in Minnesota (she’s from Colorado), I set out on a mission to create an egg-free lemon poppy seed recipe for both of us to enjoy. This was one of MANY recipes we created during Jessica’s time in Minnesota!
Several hours and five attempts later, this Grain-free Lemon Poppy Seed Scones recipe was born……
And we got our lemon poppy seed fix! Boy, did we ever! I will forewarn you (like with any baked goods), if you eat too many, you’ll likely end up with a bellyache. I experienced this first hand with all of the sampling we did. So just keep in mind that this recipe is considered a ‘treat’. It’s a treat that pairs nicely with a hot cup of tea or coffee but do enjoy it mindfully!
Tender, Grain-free Lemon Poppy Seed Scones are a must try.
Recipe fails (aka: flops), especially with baked goods, are not uncommon. When creating this recipe we tried three different variations of flours. They included: 1) coconut flour + tapioca flour. 2) almond flour + tapioca flour. 3) 1:1 gluten-free flour blend, one of our go-to gluten-free flours.
The results: The almond flour + tapioca blend was a definite fail and resembled a flat cookie – although tasty – lemon poppy seed cookies anyone?! The 1:1 gluten free flour created a very nice texture but just not sweet enough, I wouldn’t say it was a complete flop. The coconut flour + tapioca flour blend was our favorite. They were tender, held together nicely, and had the perfect touch of sweetness! We found a winner!
Freshly squeezed lemon and their zest creates a burst of bright shiny flavor in these scones.
And you can’t forget about the poppy seeds! They’re the secret and subtle ingredient that adds such a nice texture in every bite. So good! Whoever thought to combine lemon and poppy seeds anyways? I’m not sure the answer to that question, but I must say it was a genius idea!
Top these Grain-free Lemon Poppy Seeds Scones with a simple coconut milk drizzle, serve with a hot cup of tea or coffee, and enjoy!
- 1 cup coconut flour
- 1 cup tapioca flour (or gluten-free 1 to 1 flour)
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. sea salt
- ⅓ cup coconut oil or chilled butter
- ¾ cup canned coconut milk
- ⅓ cup honey or maple syrup
- 3-4 Tbsp. lemon juice
- 2 tsp. lemon zest
- 2 Tbsp. poppy seeds
- ⅓ cup chilled canned full-fat coconut milk (or coconut cream)
- 2 tsp. honey or maple syrup
- ½ tsp. lemon zest
- 1 Tbsp. coconut butter, melted (optional - add if you desire a thicker topping)
- Pre-heat oven to 350 degrees.
- In a medium bowl combine flours, baking powder, baking soda, salt and coconut oil or butter.
- With a fork or pastry knife, cut coconut oil or butter into flour mixture until coarse and crumbly.
- Next, add the coconut milk, honey, lemon juice, lemon zest and poppy seeds. Mix until dough starts to come together.
- With hands, continue to mix dough and form into large ball. If more moisture is needed to form ball, add 1 tsp. of coconut milk at a time.
- Transfer dough to baking sheet lined with parchment paper.
- Flatten dough and form into large round circle. About ¾ inch thick in the center. For mini scones, split dough in half and form into 2 round circles.
- Sprinkle top with additional lemon zest and lightly brush coconut milk over top.
- Slice into 8-10 triangles and separate them slightly from each other.
- Baked in oven for 18-22 minutes or until center is cooked through and firm to touch.
- While scones are baking, mix together drizzle ingredients. Refrigerate until ready to serve.
- Remove scones from oven, let cool for 10 minutes before serving.
- Top with drizzle, if desired.
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