Lemon Poppy Seed Scones (Gluten Free, Dairy Free, and Vegan)

These are scrumptious little scones that will satisfy those with allergies or gluten free, dairy free, or vegan lifestyle.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Step: 2

Whisk water and ground flax seeds together in a small bowl. Let stand until thickened, about 5 minutes. Mix in maple syrup, coconut oil, lemon zest, lemon juice, and vanilla extract.

Step: 3

Mix oat flour, white rice flour, brown rice flour, coconut flour, poppy seeds, baking soda, baking powder, xanthan gum, and salt together in a large bowl. Add maple syrup mixture; mix with a spatula until dough comes together in a ball.

Step: 4

Transfer ball of dough to a large sheet of waxed paper; press into a circle about 1 inch thick. Cut into 8 wedges. Pull wedges apart and carefully transfer to the prepared baking sheet.

Step: 5

Bake in the preheated oven until golden brown, 15 to 17 minutes. Cool on a wire rack.

Per Serving: 165 calories; protein 2.6g; carbohydrates 23.6g; fat 7.7g; sodium 301.1mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.