Jul 15, 2014

Lemon Poppyseed Scones. Vegan, Oil-free and Grain-free!


Greetings, lovely readers! I am finally back home after a rather hellish trip to Florida. Long story, spare you the details… but the outcome is that my wonderful mama is now living here with us in the beautiful Smoky Mountains! Yes, I kidnapped her. It was a pretty bad situation she was in so we are all relieved that she will be here with us now and I am already spoiling her. If anyone deserves to be spoiled it’s my mom!

So we were gone for only ONE week and when we left, the garden was rather tame with nary a sign of any peas and only a few 3-4″ zucchini and yellow squash. I had harvested the kale and everything was manageable. This is what we came home to! Did I mention it was only one week that we were gone??? I harvested about a pound of sugar snap and snow peas, too. I think our soil must be pretty darn miraculous. The wonders of nature!

Of course, I already made my Zucchini Boats with a couple of these babies. But watch for more zucchini recipes coming up soon… a lot more!
On to today’s recipe… Before we left, I made these scones. AH-mazing is all I can say. They are not too sweet, with a lovely lemony flavor and the chia seeds add a good dose of nutrients. They have a wonderful crumb and they’re not too dry like many scones tend to be.

Ingredients:

~ dry

  • 2 cups blanched almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp chia seeds
  • 2 tsp poppy seeds
  • zest one lemon
  • 1 TBS tapioca flour
~ wet

  • 2 TBS liquid sweetener of your choice (maple syrup, agave, honey…)
  • 2 TBS lemon juice
  • 1 TBS flax meal + 3 TBS water
before baking

Directions:

  1. Preheat oven to 350° F.
  2. Combine wet ingredients and let sit for about 5 minutes.
  3. Line a baking sheet with parchment paper.
  4. Combine all dry ingredients in a mixing bowl.
  5. Mix the wet ingredients into the dry and form the dough into a square about 3/4″ high.
  6. Cut the dough in half, in half again and then into triangles (see photo above).
  7. Separate the triangles, leaving about 1″ of room between each.
  8. Bake for 15-20 minutes, until the edges are golden brown.
  9. Let cool completely before serving.

Makes 8 scones. Enjoy!

Healthy trails,

14 responses to “Lemon Poppyseed Scones. Vegan, Oil-free and Grain-free!”

  1. Anonymous says:

    Sorry, I'm not much of a baker and am a little confused about the 2 cups blanched almond. Should I grind the almonds before adding; or is it possibly referring to an almond flour that can be purchased? The recipe sound wonderful and I would really like to try it. Thanks for any clarification you can provide. Laura

  2. Whoa – nice zuch's…..mid winter here and very jealous of your garden. We have lots of chilli still and wild rocket but our snow peas aren't doing so well and there isn't much else to speak of. I always forget US scones aren't what we "downunder" refer to as scones…..these look like shortbread / biscuits…..nice none the less and I love poppy seeds. I did your PB choc chip cookie recipe (which I now cheat and make as a slice so I don't have to spend time shaping it into cookies – which we call biscuits….) and this time subbed the choc chips for poppy seeds. Yummy. Next time I am going to add in some citrus and sub the nut butter out for something less dominant eg homemade coconut butter and see what happens. A tip (not one I have tried) for zuch is to freeze in chunks and use in smoothies. Apparently it works well. If you do try let me know how it goes as we always have a glut of zuchs in summer here!!

  3. Tracy says:

    What a great daughter you are 🙂

    I'm looking forward to making these, hopefully later today!

    Tracy

  4. Helyn says:

    Thanks, Tracy!!

  5. Helyn says:

    Thanks, Rach! Hey, that's a good idea for the zuch's in smoothies! Will try 🙂

  6. Helyn says:

    Sorry about that, Laura. It is blanched almond FLOUR that I used (corrected above). I also put a link in there if you want to buy it online. I used to use Honeyville brand but I recently found Anthony's at Amazon and it was a bit less expensive and every bit as good and fresh. Enjoy!!

  7. Anonymous says:

    Thanks for the clarification, Helyn: much appreciated! Laura

  8. lightwork11 says:

    I'm glad your mom is in a better situation, thanks to you! I do love scones and I'm so happy to have this recipe that's vegan and gluten-free. I've shared this recipe with Vegan and Gluten Free Diet News on Facebook, and also shared it on Twitter.

  9. Helyn says:

    Thanks so much!! 🙂

  10. Tracy says:

    You're welcome Helyn 🙂

  11. Also if you are looking for further inspiration for Zucchini. I just remembered when I went to a "nana skills" event a few months ago we tasted and discussed zucchini pickling. A quick google search brought me to this recipe which could be nice http://dirtygirlkitchen.wordpress.com/2012/02/06/tis-the-season-to-pickle-zuchinni-fah-la-la-la-la-lala-la-la/ I will try in summer when the next glut hits as there is only so much zuch soup / zuch slice / zuch cake / zuch fritatta etc a girl can bear 🙂 WIll be bookmarking all your ideas!!!

  12. Helyn says:

    Excellent! Thanks, Rach!!

  13. These were so easy and quick to make — and so delicious!! Thank you!!

  14. Helyn says:

    You're very welcome, Naomi! 🙂

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