Lemon “Poppy” Seed Scones

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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.

Orange Date Scones

scone

I received my first shipment of extra virgin coconut oil a few weeks ago. I have used it in baking a few times including these scones we made for my mom and MIL for Mother’s Day. My mom’s only complaint was that I didn’t cut them small enough and she was tempted to eat the whole, large slice at once! Here are some benefits of coconut oil

1. Fights free radical damage  (wrinkle reducer)

2. Increases immunity and fights infection (thanks to lauric acid which is also found in a mother’s milk)

3. Boosts metabolism more than olive or canola oils

Orange Date Scones

1 cup whole-wheat flour

1 cup Chickpea/garbanzo bean flour

1/4 cup organic sugar

1/4 cup honey

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1 cup chopped dates

6 tablespoons extra virgin coconut oil

1 large egg, slightly beaten

1/2 cup low-fat milk

2 Tablespoons fresh orange juice

1 Tablespoon orange zest

1 teaspoons vanilla extract

1. In a large bowl, combine flours, sugar, honey, baking powder, cinnamon, and dates. Stir until mixed. In a medium bowl, whisk together coconut oil, egg, milk, orange juice, zest, and vanilla extract. 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 surface. With floured hands, pat dough into an 8-inch round, about 1 1/2 inches thick. Cut round into eight pie-shaped wedges and place on an ungreased cookie sheet. Bake until lightly browned around the edges, about 20 minutes. Cool on a baking rack. Mix a little cinnamon and honey into a healthy buttery spread and serve with the scones.