Meyer Lemon Poppy Seed Scones with Glaze
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Meyer Lemon Poppy Seed Scones with Glaze
Scones are normally a small unsweetened or lightly sweetened biscuit-like cake made from flour, fat, and milk and sometimes having added fruit. Through the transformation of ingredients, I turned oats, buckwheat, and coconut into flour… instead of milk I used Young Thai coconut meat and lightly sweetened the scones with dried fruit and a bit of maple syrup.
There isn’t much in the cooking world that can’t be shaped, molded, or converted into a high enzymatic, nutrient-dense food that often tastes much better than its counterpart.
Textural-wise I feel they are spot on with feeling like a biscuit-like cake. Not too dry but not too moist. The Meyer lemons really brought this scone to life. If you don’t have access to Meyer lemons, no need to fret, you can use regular lemons.
Meyer lemons are a real treat as they are sweeter and much less acidic tasting than regular lemons. This means that they have a great lemon flavor, but lack the “bite” of a regular lemon. The main thing that I want to stress here is that you only use freshly squeezed lemon juice. Stay away from bottled lemon juice, it just doesn’t taste the same and can really put a damper on the recipe.
When it comes to our health it is important to maintain a slightly positive alkaline state in order to fight off illnesses. Even though lemons appear to be acidic to taste, lemons are one of the most alkaline foods and help to push our bodies to the required pH alkaline state of around 7.4.
In this recipe, you will be using lemon juice and lemon zest so I recommend using organic lemons if at all possible. Be sure to really wash the skins well before zesting. It is also easier to zest the lemons before juicing them… how do I know? Just ask the top of my ruffled fingers tips. hehe After creating the scones and you are busy cleaning up the kitchen, don’t toss out the lemon rinds. They are perfect for creating your own home cleaning supplies. Learn how to make your own Citrus Cleanser.
Ingredients:
yields 12 scones and extra cookies
Scone dough:
- 6 Tbsp raw coconut butter, warmed to liquid
- 1/4 cup maple syrup or any liquid sweetener
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- Pinch Himalayan pink salt
Preparation:
Scone dough:
- In a small bowl cover the pitted dates with enough warm water to cover them. This will help to soften them for blending purposes. Once ready to add to the recipe, drain the soak water. Keep this for now.
- In a large mixing bowl combine the coconut flour, buckwheat flour, oat groat flour, flax, poppy seeds, and salt.
- In the food processor, fitted with the “S” blade, add the drain dates, coconut flesh, maple syrup, lemon juice and zest, and vanilla. Process until it creates a smooth sauce. Pour over the dry ingredients in the mixing bowl.
- Add the almond pulp and hand mix everything together.
- If the batter feels too dry, start adding some of the dates soak water 1 Tbsp at a time.
- The batter should be moist enough to hold form when rolled into a ball.
- Press the batter into a pie pan, leveling it flat. If you have extra batter, create small cookies, cake pops, or bars with it. Let the pie pan rest for 30 minutes, allowing the flax to bind all the ingredients together.
- Flip the pan over onto a cutting board and cut into triangle shapes. Place on the mesh sheet that comes with the dehydrator.
- Dry at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 2-4 hours. Just long enough to form a firm exterior and a moist interior.
Glaze:
- In a small bowl combine the coconut butter, maple syrup, lemon juice, vanilla, and salt. With a fork, whisk it together until smooth and creamy. If it starts to get too thick due to the cool ambient air, place the bowl in the dehydrator set at 145 degrees (F) until it softens.
- Spoon over the scones or place in a piping bag and drizzle the glaze over the tops of the scones.
- I created roses out of the leftover glaze. I used a silicone rose mold that is similar to (this) one. To make them, just pipe the glaze into the molds and place the mold in the freezer until they firm up. They pop out beautifully!
Culinary Explanations:
- Why do I start the dehydrator at 145 degrees (F)? Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
Pipe or spoon the glaze over the scones.
If you look closely at these two photos, you will notice that the glaze starts to turn
more of awhite(ish) color as it dries. The glaze will dry firm to the touch.
For decoration I piped the glaze into rose molds.
I had some left-over scone batter so I made some cookie shapes and
decorated them a bit with the glaze and roses.
© AmieSue.com
Tags: Dairy Free, Dehydrated, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, Vegan
Good Morning
Your recipes are wonderful I look forward to getting them. I pass them on to my raw food enthusiastics. Blessings.
Thank you Orlene. :) Sharing them with others causes a ripple effect in helping others to choose a healthier way of eating. Have a blessed day, amie sue
Now how did you know that my honey and I have been craving scones?!! Thanks Amie-Sue, you are awesome!
Can’t wait to try this recipe :)
I have scone psychic abilities Laura. hehe Keep me posted if you give it a try. I always love hearing from you. Have a glorious day, amie sue
Well I for one have never seen anything more beautiful! I can not wait to gather my ingredients and try to make these. They sound like they will be absolutely delicious. By adding the young Thai coconut meat along with the assorted flours and poppy seeds,sweet Meyer lemons and other ingredients I can just imagine the delectable tastes and texture of these… not to mention the glaze! Oh my! What a spectacular recipe and your photograph’s are equally incredibly gorgeous. What a treat to behold! Thank you for sharing two different shapes too…how lovely and versatile this recipe is. Amie-sue you are amazingly talented. Thank you for sharing your beautiful skills with us all.Thank you so much.
Why thank you Kathy… you are always such a dear heart. It brings me such joy and blesses me greatly to share my passions with others who appreciate this eating life-style. (eating healthy in general). I appreciate you for bringing me much encouragement and inspiration too… through your kind and supportive words. Blessings to you and your loved ones. amie sue
You are amazing! I would love to make these scones. What can I replace the oats with?
TY
Awe thanks Cheryl :) I would do 1/2 coconut and 1/2 buckwheat in place of the oats. Let me know if you try the recipe. Have a happy day! amie sue
Excited to try these. Love scones. Used to make a fabulous one that called for heavy cream which of course is out now. :)
I do hope that you enjoy them Gayle, please do keep me posted. :) Blessings, amie sue
Naughty, naughty Amie Sue! I love, love, love lemon poppyseed. What a treat for you to have created a raw version! This is sure to be one of my favorites.
Naughty?! hehe Ok maybe just a little. :) I hope you enjoy the recipe Esther. Please keep me posted! amie sue
What could I replace the almond pulp with as I have a nut allergy?
You might want to try shredded coconut but I can’t really say what the outcome will be… or even using more oats. The almond pulp is the bulk ingredient in this recipe so it would require redesigning the recipe. When I create recipes I spend a lot of time balancing ingredients to get the right texture and test that I am aiming for. I hope that makes sense. Have a great evening, amie sue
Thank you for the reply – if you ever create a nut-free version, let me know! :)
I just found your website, very nice! Great recipes.
We miss scones so much, these look scrumptious! Do you have any other scone recipes? We use to buy spelt/walnut scones… mmmmm…
Hello Jackie,
I am pretty sure that this is the only scone recipe on my site. I hope you give the recipe a try and let me know what you think. :) amie sue
These are amazing. I’ve only tried a handful of recipes so far but this one is my favorite. The texture & taste really does resemble traditional scones, I’m amazed! And the drizzle on top is so good.
I am thrilled to hear that you are enjoying the scones. Thank you so much for leaving a comment and letting me know. :) Have a blessed evening, amie sue