Sugar Free Lemon & Poppy Seed Scones

I’m on a bit of a lemon & poppy seed binge at the moment. It’s one of those classic combinations that just never seems to get old. It’s one of my husband’s favourite, and has definitely become one of mine, too.

While my lemon & poppy seed muffins are still my favourite recipe using these ingredients, I do love how simple and easy this recipe is to make. Although the flavours are similar to the muffins, the result is very different. If you are looking for something light, fluffy and springtime-y, go for the muffins. But if you want something comforting, dense and warming to serve with a cup of tea, make these. They won’t let you down.

And to any Brits looking at these pictures and tutting at the use of the word “scone” for a triangular shaped baked good, you are more than welcome to take the time for the extra step of rolling out the dough and getting out your cutters to make English scones. But I quite like the time-saving American way when it is just for our family!

I love these served warm, almost hot, spread generously with slightly salted butter. You just cannot beat it. But you can serve them cold and top with sugar free jam, unsweetened nut butters or sugar free lemon curd if you prefer.

They will take you all of 5 mins to put together and 10-12 mins to bake. So, in theory, you could be eating delicious sugar free citrussy wholemeal scones in about 20 mins.

So I’m going to stop talking about them so you can go and do just that! 😉

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Sugar Free Lemon & Poppy Seed Scones

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Delicious, soft, dense, warming lemon & poppy seed scones that are easy to make, ready in 20 mins, and sugar free and wholegrain to boot!

Course: Autumn, Bonfire Night, Breakfast, Celebration, Christmas, Dessert, Easter, Fall, Halloween, Holiday, Snack, Snacks, Spring, Summer, Thanksgiving, Treat, Valentine's Day, Vegetarian, Winter

Servings: 8 scones (more like 12 if you roll and cut out circular ones)

Author: Raising Sugar Free Kids

Ingredients

• 250 g (2 cups) wholemeal flour (gluten free flour also works)
• 1 tbsp baking powder
• 3 tbsp xylitol (or 1 tbsp Natvia), optional (or you can use less/more to taste)
• 2 tbsp poppy seeds
• pinch of sea salt (about 1/4 tsp)
• 55 g (1/2 stick) softened unsalted butter
• 125 g (1/2 cup) plain full-fat yogurt
• zest of 2 lemons
• 1 tsp sugar free vanilla extract

Instructions

1. Preheat the oven to 220C/425F/gas 7. Mix the flour, baking powder, xylitol or Natvia, poppy seeds and salt. Rub in the butter with your fingers until mostly incorporated, then add yogurt, lemon zest and vanilla extract and bring together to form a dough (alternatively, pulse the butter into the dry ingredients in a food processor for 30 secs, then add the rest of the ingredients and pulse until it starts to form a dough).

2. Flatten the dough into a large circle (don't worry too much about thickness, but probably 2-3cm is good) on a lined baking tray. Cut gently into 8 slices with a sharp knife, but leave intact as a circle (it's fine if the knife goes all the way through - just don't break the triangles up). Brush with a little extra melted butter, milk, or a beaten egg. Bake for 12-15 mins. Best served warm.