Gluten and Sugar-Free Lemon and Poppy Seed Scones
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Lemon, zest (3 tablespoons)
- Condiments
- Butter or margarine, salted (1/4 cup)
- Cooking & Baking
- Almond flour (4 cups)
- Baking powder (1 1/2 teaspoons)
- Liquid stevia (1/4 teaspoon)
- Poppy seeds (1 tablespoon)
- Salt (1/4 teaspoon)
- Splenda or stevia extract, in the Raw (1 1/4 cups)
- Vanilla extract (2 teaspoons)
- Drinks
- Lemon juice, fresh (1/2 cup)
- Refrigerated
- Eggs (5.25 oz / 149 g) (3)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published September 3, 2012 (5 months ago).
86 people saved this recipe.
