Gluten-Free Lemon Poppy Seed Scones

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Gluten-Free Lemon Poppy Seed Scones

I love those mini lemon poppy seed scones that are sold at stores such as Whole Foods Market and Fresh Market, so I decided to try making a gluten-free and healthier version.  I minimized the amount of sugar, and it works quite well if you eat them with lemon curd or jam and/or whipped cream. What’s good about making scones at home is that you can adjust the size of scones to your liking. Eating a mini scone with a cup of your favorite hot drink can give you a total satisfaction without consuming excessive calories (a coffee shop scone often contains nearly 500 calories)!


1/4 cup milk or dairy alternative (I used unsweetened almond milk)
1 1/2 Tbsp poppy seeds
1 cup gluten-free flour
1/2 cup coconut flour (or gluten-free flour)
1/3 cup natural sugar (I used coconut sugar)
2 1/2 tsp baking powder
1/4 tsp salt
5 Tbsp unsalted butter
1 egg
1 tsp lemon zest
2 tsp lemon juice


  1. Soak poppy seeds in milk and store in the refrigerator for a couple of hours.
  2. Preheat the oven to 375ºF/180ºC degrees.
  3. In a food processor, mix flours, sugar, baking powder and salt.
  4. Add small chunks of chilled butter and mix.
  5. Beat an egg in a small bowl and add a half of the egg as well as the milk with poppy seeds, lemon zest and lemon juice.
  6. Mix until the dough comes together in a big lump.
  7. On a flat surface dusted with extra flour, gather the dough into one ball. Divide the ball into two or three depending on how small you want your scones (I divided into two).
  8. Flatten the dough into round disks (about 3/4 inch (2 cm) thick). Cut into 6 – 8 wedges.
  9. Add a tiny amount of water to the remaining egg and brush the egg wash on top of the scones.
  10. Bake for about 15 – 20 minutes.
  11. Cool on a wire rack. Infuse love and serve (with lemon curd/jam and/or whipped cream if you wish)!

Makes 12 – 20 scones depending on the size.