Lemon “Poppy” Seed Scones


My oldest daughter decided that we should have a Christmas tea party. Therefore, we did. My mom hosted this tea party on Saturday and it was requested that I make lemon poppy seed scones. I used my orange date scone recipe as my base and decided to replace the poppy seeds with chia seeds- always looking for a way to add a healthy twist! Here is the recipe that left little remaining on the serving plate:

Lemon “Poppy” Seed Scones

1 cup organic whole-wheat flour

1 cup Bob’s Red Mill Gluten-free flour mix

1/4 cup organic coconut sugar

1/4 cup local honey

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons chia seeds

6 tablespoons extra virgin coconut oil

1 large egg, slightly beaten

1/2 cup almond milk

Zest and juice of one lemon

1. In a large bowl, combine flours, sugar, salt, shia seeds and baking powder. Stir until mixed. In a medium bowl, whisk together coconut oil and honey. Add to flour mixture. In that medium bowl, mix egg, milk, and lemon juice and zest. Add into flour mixture. Gently stir just until combined and dough forms a large ball.
2. Preheat oven to 350°. Turn out dough onto a lightly floured baking sheet. With floured hands, pat dough into an 8-inch round, about 1 1/2 inches thick. Cut round into eight pie-shaped wedges. Bake until lightly browned around the edges, about 20 minutes. Cool on a baking rack. Squeeze fresh lemon juice over warm scones if desired.

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