Lemon Poppy Seed Scone
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 19
Ingredients
4 cups serving Bob's Red Mill Almond Flour - per 1/4 Cup 1.25 cups serving Stevia in the Raw (1 cup) 1.5 tsp Baking Powder .25 tsp Salt 1 tbsp Poppy seed 3 medium Egg, fresh, whole, raw 4 fl oz Lemon Juice .25 cup tbsp Butter, salted 2 tsp Vanilla Extract 3 tbsp Lemon ZestW/ Very Dry flour we added:1 large Egg Yolk 1 tbsp Butter, salted .75 cup, fluid (yields 2 cups whip Heavy Whipping Cream .25 cup tsp Avocado Oil
Mix wet ingredients and dry ingredients separately. Stir together for 1-2 minutes. Add more wet/dry ingredients as necessary to achieve a sticky batter that holds its shape.
Drop onto greased parchment paper and bake for 20 minutes. Immediately transfer to a wire rack for cooling.
Serving Size: Makes 19 Scones
Drop onto greased parchment paper and bake for 20 minutes. Immediately transfer to a wire rack for cooling.
Serving Size: Makes 19 Scones
Nutritional Info Amount Per Serving
- Calories: 245.1
- Total Fat: 22.4 g
- Cholesterol: 56.3 mg
- Sodium: 113.4 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 2.6 g
- Protein: 6.4 g
Member Reviews