Lemon Poppy Seed Scone
Nutritional Info
- Servings Per Recipe: 19
- 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
View full nutritional breakdown of Lemon Poppy Seed Scone calories by ingredient
Introduction
Adapted from The Joy of Gluten -Free, Sugar-Free Baking Adapted from The Joy of Gluten -Free, Sugar-Free BakingNumber 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 Zest
W/ 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
Directions
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