Blueberry-Lemon Poppyseed Scones

top view of Lemon Poppyseed Scones with bottle of liquid monk fruit next to it

Servings

8 scones

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 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.

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

½ cup Virgin Coconut Oil in Glass Jar, Organic

¾ cup blueberries

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For the Glaze

1 ¼ cup powdered sugar

2 tablespoons lemon juice

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!