Blueberry-Lemon Poppyseed Scones
Servings: 8 scones
INGREDIENTS
1 tablespoon Flax Seeds, Organic
¾ cup oat milk
1 teaspoon vanilla extract
1 large lemon, zested
25 drops Monk Fruit Liquid, Organic
2 cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
2 tablespoon poppy seeds
¾ cup blueberries
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For the Glaze
1 ¼ cup powdered sugar
2 tablespoons lemon juice
Can’t decide between blueberry and lemon poppyseed scones? You don’t have to choose with these breakfast-ready treats. Organic flax seeds up the nutritional value while NOW® Real Food Organic Liquid Monk Fruit takes away the added sugar! You might want to make a double batch to cover breakfast on the go, tea-time treats, and late-night snacking.
NOW® Real Food Organic Monk Fruit is 30x sweeter than sugar and is a fantastic zero calorie alternative in beverages, baking and on-the-go sweetening.
DIRECTIONS
- Preheat oven to 350 degrees.
- In a large bowl, combine flaxseed with 2½ tablespoons water. Mix well and let sit for one minute until thickened.
- To the bowl, add oat milk, vanilla extract, lemon zest, and Organic Liquid Monk Fruit Sweetener.
- In a medium bowl, combine flour, salt, baking powder, and poppy seeds. Add to wet ingredients and mix with a wooden spoon until mixture starts to come together.
- Add oil and incorporate into mixture using a fork until a flaky ball of dough forms. Fold in blueberries.
- Place dough onto a floured surface. Using your hands, form a disk 6-inches in diameters. Cut into 8 wedges.
- Bake for 18 to 20 minutes, until edges begin to brown slightly. Let cool.
- While scones are cooling, make glaze by whisking together powdered sugar and lemon juice. Glazed cooled scones and top with additional poppy seeds.
Chef’s Tips:
- We recommend adding the glaze to the scones that will be eaten immediately. If saving some for later, reheat the scones in the oven for a few minutes, then glaze.
- For a sugar-free version, skip the glaze!
