Gluten-Free Lemon Poppyseed Scones
Brighten your spring mornings with our Gluten-Free Lemon Poppyseed Scones from Ste. Anne’s Bakery. Bursting with fresh lemon zest and a delicate crunch of poppy seeds, these yummy scones are the perfect way to welcome the season.
- 162g White Rice Flour
- 66g Tapioca Starch
- 69g Potato Starch
- 1 tsp Xanthan Gum
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 Tbsp Lemon Zest
- 1 tsp Vanilla Bean Paste or vanilla extract
- ¼ cup Honey
- 1 Egg
- 115g Unsalted butter, cold and cut into pieces
- 1 Tbsp Unsweetened Almond milk, for brushing
- 1 cup Powdered Sugar
- 3 Tbsp Lemon Juice
- Step 1
Preheat oven to 350°F
- Step 2
In a food processor, add flours, baking powder, baking soda, lemon zest, poppyseeds and salt. Pulse together.
- Step 3
Add in pieces of butter to the food processor. Pulse until butter is combined.
- Step 4
In a small bowl, whisk together lemon juice, vanilla, honey and egg. Slowly pour mixture into food processor and pulse until dough forms and ingredients are well combined.
- Step 5
On a well-floured surface, knead dough to into a ball and then flatten into a large disc-like shaped. About 8” wide and 1” thick.
- Step 6
Cut dough into 8 triangular pieces. Place scones onto a baking sheet lined with parchment paper and brush the tops with unsweetened almond milk.
- Step 7
Bake for 8-10 minutes, until golden brown.
- Step 8
While baking, prepare the lemon glaze by mixing together powdered sugar and lemon juice. Drizzle glaze onto warm scones and allow to cool for 10 minutes before serving.
