This recipe appears in:Bake the Book: Gluten and Sugar-Free Lemon Poppyseed Scones
If you like a little tart with your sweet, try these scones from The Joy of Gluten-Free, Sugar-Free Baking. Best of all, they're a quick and easy teatime treat.
Reprinted with permission from The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart & Denene Wallace. Copyright © 2012. Published by 10 Speed Press. Available wherever books are sold. All rights reserved.
- 4 cups (1 lb / 454 g) almond flour
- 1 1/4 cups Splenda or Stevia Extract in the Raw, or 1/2 cup plus 2 tablespoons New Roots Stevia Sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon poppy seeds
- 3 eggs (5.25 oz / 149 g)
- 1/2 cup (4 oz / 113 g) fresh lemon juice
- 1/4 cup (2 oz / 57 g) salted butter or margarine, melted
- 3 tablespoons grated lemon zest
- 2 teaspoons vanilla extract
- 1/4 teaspoon liquid stevia
Position 2 oven racks in the middle of the oven. Preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper or silicone mats or lightly mist them with spray oil.
In a medium bowl, combine the almond flour, Splenda, baking powder, salt, and poppy seeds and whisk until well mixed. In a large bowl, whisk the eggs, lemon juice, butter, lemon zest, vanilla, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter that will hold its shape when dropped from a spoon
Drop the batter onto the prepared pans, using 2 heaping tablespoons of batter per scone and spacing them 2 inches apart.
Bake for 10 minutes, then rotate the pans and switch racks and bake for about 10 more minutes, until the scones are golden brown and firm to the touch.
Immediately transfer the scones to a wire rack and let cool for at least 10 minutes before serving.