Gluten Free Lemon Poppy Seed Scones Recipes

Steps:

• Soak poppy seeds in milk and store in the refrigerator for a couple of hours.
• Preheat the oven to 375ºF/180ºC degrees.
• In a food processor, mix flours, sugar, baking powder and salt.
• Add small chunks of chilled butter and mix.
• Beat an egg in a small bowl and add a half of the egg as well as the milk with poppy seeds, lemon zest and lemon juice.
• Mix until the dough comes together in a big lump.
• On a flat surface dusted with extra flour, gather the dough into one ball. Divide the ball into two or three depending on how small you want your scones (I divided into two).
• Flatten the dough into round disks (about 3/4 inch (2 cm) thick). Cut into 6 - 8 wedges.
• Add a tiny amount of water to the remaining egg and brush the egg wash on top of the scones.
• Bake for about 15 - 20 minutes.
• Cool on a wire rack. Infuse love and serve (with lemon curd/jam and/or whipped cream if you wish)!

Steps:

• Preheat oven to 400°F.
• Sift first four ingredients together in a bowl; cut in butter with pastry blender.
• Mix the honey, eggs, grated lemon peel, lemon juice and water in another bowl.
• Add liquid mixture to the dry ingredients and stir with fork.
• Turn dough out onto a lightly floured surface and knead 10 times.
• Pat dough into round shape 1" thick.
• Brush with lemon juice; sprinkle top with 1 tablespoon of granulated sugar.
• Cut into wedges and place edges onto ungreased baking sheet and bake for 30 minutes or until golden.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place self-rising flour in a large bowl. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add poppy seeds, sugar, and lemon zest; mix to combine. Make a well in the center and pour in egg, lemon juice, and milk. Mix with a fork until dough starts to come together. Scoop up with one hand until a shaggy dough forms.
• Pour dough out onto your work surface. Use your hands and a bench scraper to gather and press dough into a neat rectangle about 1- to 1-1/2-inches tall. Cut into 4 squares and then diagonally into 8 triangles. Space scones evenly onto a silicone-lined baking sheet.
• Bake in the preheated oven until bottoms are golden brown, about 25 minutes. Let cool in pan for 5 minutes, then transfer onto a wire rack to cool completely, about 30 minutes.
• Mash strawberries finely to resemble a puree. Whisk in powdered sugar in batches to make a thick, spreadable glaze. Spread glaze over the cooled scones. Let scones cool on the rack until glaze hardens, about 20 minutes.