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

These lemon poppy seed scones made with flax eggs, maple syrup, and a blend of gluten-free flours are a vegan treat fit for Easter Sunday.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 165 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ⅓ cup white rice flour
• 1 tablespoon poppy seeds
• ¼ cup maple syrup
• 1 lemon, zested and juiced
• ½ teaspoon xanthan gum
• 2 tablespoons coconut flour
• 3 tablespoons coconut oil, melted
• ¼ cup brown rice flour
• 9 tablespoons water
• 3 tablespoons ground flax seeds
• ⅔ cup oat flour

Recipe Instructions

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.