Keto Lemon Scones with Poppy Seeds

Light, tender, scones with the classic combination of lemon and poppy seeds. Serve with unsalted butter or clotted cream for a traditional accompaniment to afternoon tea.
Course Breakfast, Dessert
Keyword Chef Taffiny Elrod, lemon meringue keto chow
Recipe Creator Chef Taffiny Elrod
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Yields:

8 scones

Ingredients:

  • 1 cup almond flour
  • 1 serving Lemon Meringue Keto Chow
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1 tbsp poppy seeds plus more for garnish
  • 1/4 cup (2 oz) cold unsalted butter cubed
  • 1 large egg
  • 1/4 cup sour cream
  • 1/4 tsp lemon extract

FOR GLAZE

  • 2 tbsp powdered sweetner
  • 1 tsp fine lemon zest
  • 2 tsp lemon juice

Directions:

  • Preheat the oven to 350 F and set a rack to the center of the oven. Line a baking sheet with parchment paper.
  • In a large mixing bowl mix almond flour, keto chow, coconut flour, baking powder, baking soda, and salt. Stir in the poppyseeds.
  • Add the cubed butter and cut it in with a pastry blender or rub it in with the tips of your fingers until the mixture has the consistency of rough sand.
  • In a separate bowl beat the egg well, then mix in the sour cream and lemon extract.
  • Stir the egg mixture into the dry ingredients and stir until it starts to hold together. Gently press it together until it comes together into a ball of dough.
  • Place it on the parchment paper on the baking sheet and pat it into a circle about an inch thick and six and a half inches across.
  • Cut the circle in half and then each half into quarters to make eight triangles. Pull the pieces apart slightly so there’s a little space between each one.
  • Place them in the preheated oven and bake 15 – 20 minutes until they are golden around the edges and starting to brown on the bottom.
  • While they are baking, make the glaze by stirring the lemon zest and juice into the powdered sweetener.
  • When the scones come out of the oven brush a thin layer of glaze on each one and sprinkle with poppy seeds while the glaze is still soft.
  • Serve warm or cold.
Nutrition Facts
Lemon Poppy Seed Scones
Serving Size
 
1 scone
Amount per Serving
Calories
186.7
% Daily Value*
Fat
 
15.4
g
24
%
Saturated Fat
 
5.6
g
35
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2.05
g
Monounsaturated Fat
 
6.71
g
Cholesterol
 
44.3
mg
15
%
Sodium
 
292.7
mg
13
%
Potassium
 
332.53
mg
10
%
Carbohydrates
 
10.1
g
3
%
Fiber
 
3.6
g
15
%
Sugar
 
1.3
g
1
%
Sugar Alcohol
 
3.8
g
Net Carbs
 
2.67
g
Protein
 
7.7
g
15
%
Vitamin A
 
367.69
IU
7
%
Vitamin C
 
15.67
mg
19
%
Calcium
 
173.6
mg
17
%
Iron
 
0.95
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

  • 1 cup almond flour
  • 1 serving Lemon Meringue Keto Chow
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1 tbsp poppy seeds plus more for garnish
  • 1/4 cup (2 oz) cold unsalted butter cubed
  • 1 large egg
  • 1/4 cup sour cream
  • 1/4 tsp lemon extract

FOR GLAZE

  • 2 tbsp powdered sweetner
  • 1 tsp fine lemon zest
  • 2 tsp lemon juice
Nutrition Facts
Lemon Poppy Seed Scones
Serving Size
 
1 scone
Amount per Serving
Calories
186.7
% Daily Value*
Fat
 
15.4
g
24
%
Saturated Fat
 
5.6
g
35
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2.05
g
Monounsaturated Fat
 
6.71
g
Cholesterol
 
44.3
mg
15
%
Sodium
 
292.7
mg
13
%
Potassium
 
332.53
mg
10
%
Carbohydrates
 
10.1
g
3
%
Fiber
 
3.6
g
15
%
Sugar
 
1.3
g
1
%
Sugar Alcohol
 
3.8
g
Net Carbs
 
2.67
g
Protein
 
7.7
g
15
%
Vitamin A
 
367.69
IU
7
%
Vitamin C
 
15.67
mg
19
%
Calcium
 
173.6
mg
17
%
Iron
 
0.95
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Preheat the oven to 350 F and set a rack to the center of the oven. Line a baking sheet with parchment paper.
  • In a large mixing bowl mix almond flour, keto chow, coconut flour, baking powder, baking soda, and salt. Stir in the poppyseeds.
  • Add the cubed butter and cut it in with a pastry blender or rub it in with the tips of your fingers until the mixture has the consistency of rough sand.
  • In a separate bowl beat the egg well, then mix in the sour cream and lemon extract.
  • Stir the egg mixture into the dry ingredients and stir until it starts to hold together. Gently press it together until it comes together into a ball of dough.
  • Place it on the parchment paper on the baking sheet and pat it into a circle about an inch thick and six and a half inches across.
  • Cut the circle in half and then each half into quarters to make eight triangles. Pull the pieces apart slightly so there’s a little space between each one.
  • Place them in the preheated oven and bake 15 – 20 minutes until they are golden around the edges and starting to brown on the bottom.
  • While they are baking, make the glaze by stirring the lemon zest and juice into the powdered sweetener.
  • When the scones come out of the oven brush a thin layer of glaze on each one and sprinkle with poppy seeds while the glaze is still soft.
  • Serve warm or cold.

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