Gluten and Sugar-Free Lemon and Poppy Seed Scones Recipe

 [Photograph: Leo Gong]

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.

About This Recipe

Yield:	makes 20 to 24 scones
Active time:	15 minutes
Total time:	45 minutes

Ingredients

• 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

Procedures

1. 1
   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.
   
   
2. 2
   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
3. 3
   Drop the batter onto the prepared pans, using 2 heaping tablespoons of batter per scone and spacing them 2 inches apart.
4. 4
   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.
5. 5
   Immediately transfer the scones to a wire rack and let cool for at least 10 minutes before serving.
   
   
    From The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart & Denene Wallace.