Blueberry-Lemon Poppyseed 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.
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Preheat oven to 350 degrees.
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In a large bowl, combine flaxseed with 2½ tablespoons water. Mix well and let sit for one minute until thickened.
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To the bowl, add oat milk, vanilla extract, lemon zest, and Organic Liquid Monk Fruit Sweetener.
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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.
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Add oil and incorporate into mixture using a fork until a flaky ball of dough forms. Fold in blueberries.
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Place dough onto a floured surface. Using your hands, form a disk 6-inches in diameters. Cut into 8 wedges.
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Bake for 18 to 20 minutes, until edges begin to brown slightly. Let cool.
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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:
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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.
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For a sugar-free version, skip the glaze!
