Lemon Poppyseed Scones
Preheat oven to 375°F. Mix the almond flour, corn flour, millet flour, brown rice flour, and tapioca flour together in large mixing bowl. Stir in xanthan gum, baking powder, baking soda, and salt.
- Cook1 h 30 min
- Total1 h 30 min
- Serves12
- LevelIntermediate
Ingredients
- ⅓ cup almond flour
- ⅓ cup corn flour
- 1 cup millet flour
- ½ cup brown rice flour
- ½ cup tapioca flour
- 1 tsp. xanthan gum
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup nonhydrogenated vegetable shortening
- ½ cup Maple syrup
- 1 tbsp. flaxseed meal
- 2 tbsp. water
- ½ cup lemon juice
- 2 tbsp. poppyseed
- 1 tbsp. lemon zest
Method
- Preheat oven to 375°F. Mix the almond flour, corn flour, millet flour, brown rice flour, and tapioca flour together in large mixing bowl. Stir in xanthan gum, baking powder, baking soda, and salt.
- Cut in the shortening using your hands, until it forms equal-size crumbles. Add in maple syrup. In a small bowl, combine the flaxseed meal and water and let rest until thickened, for about 5 minutes.
- Using a fork, combine the prepared flaxseed meal with the rest of the ingredients until the mixture becomes evenly crumbly.
- Still using a fork, mix in the lemon juice, poppyseed, and lemon zest. Once dough becomes well mixed, turn out onto a lightly floured surface (millet flour is recommended) and gently fold over about three times. Roll about ¾ inch thick and cut into squares using a sharp knife. You can also use a biscuit cutter to make circles. Place onto ungreased cookie sheet.
- Bake for about 13 minutes or until golden brown on top. Store in airtight container for up to 1 week.
