Light and buttery Gluten Free Lemon Poppyseed Almond Scones speckled with poppyseeds and topped with a lemon cream cheese glaze.
Good morning sunshine! Well at least it will be in about another 20 minutes because technically midnight is the beginning of a new day…which means morning, right???
Yeah, okay, I didn’t actually think it worked that way. I really just need to start going to bed on time. 1 o’clock in the morning bedtime is beginning to be the norm and that is just downright tiring. But seriously people, when are you supposed to get things done?
I have a theory:
Everyone else in the world has more minutes in their day than I do. I don’t know how, or why, or when they get these extra golden seconds added to life, but I swear they do. There’s a conspiracy against me. I just know it.
Let me give you just a few examples of things I would use extra minutes in the day for:
- Actually mailing my parents thank you card from CHRISTMAS that is still sitting on the desk I am typing at this very moment. Oh, don’t worry; it has been written and addressed for over a month. I just haven’t walked to the mailbox to deliver it.
- Sitting Braelyn down to address thank you notes to her friends for her birthday presents. Can you tell I have a problem with thank you cards??? I can’t bring myself to spend an extra second forcing her to write after an hour of homework each day. Sad thing is, I have the thank you post cards sitting right in the kitchen and all she has to do is address them. Loser mom!
- Showering. Enough said.
- Teaching Emry something. Anything. Maybe a new word? Or two?
- Cleaning my house. I used to have a strict regimen of cleaning bathrooms, mopping floors, vacuuming, etc. And now? Well now I throw in a cleaning chore here and there while I am sprinting from one task to the next. I miss those deep cleaning days though.
- Watching TV. Yeah, that’s right. I would use some of my extra time just to flat out veg. I want to veg!!!!
- Reading. People, I’m lucky if I read just one book a year. It’s probably because if I ever actually sit down to read, I’m fighting to stay awake within minutes.
- Sleeping. Maybe, just maybe, I would actually sleep.
But alas, more minutes in a day is just a wish that will never come true. So with each new day, a new race starts and you just learn to run hard and run fast.
Exactly why some mornings you deserve a downright delicious and indulgent breakfast. A breakfast that just screams, “I deserve you!”
And that’s what these Lemon Poppyseed Almond Scones are for. Celebrating you!
These scones in all their buttery glory just make me happy.
Can I just make a confession here? I’m actually not quite sure what scones are supposed to taste like. People and places all make them so differently. I’ve had some soft, some hard, some sweet, some bland, some moist, some dry. Is there a perfect scone out there??? Who knows.
What I do know is I like my scones light, buttery, slightly sweet, and soft on the inside with a slight crunch on the outside. So if that is your idea of a scone, keep reading.
These scones have a texture close to that of a buttermilk biscuit; a light and soft crumb that melts in your mouth. And the outside browns perfectly creating a slightly buttery crunch with each bite.
A mild lemon flavor shines through the scones from the lemon juice and lemon zest, but the real lemon flavor comes from the glaze on top. The addition of cream cheese to the powdered sugar glaze gives it a nice tang and a smooth texture. It melts right over the warm scones and sends your taste buds into total party mode.
Yep, just what you need in the morning. A party.
Really though, who cannot be happy about eating one of these for breakfast? They just scream brightness, and sunshine, and all things pretty.
Yeah I know time is ticking and we all wish we had more of it, but let me tell you…time will not be wasted in taking a few minutes to make these. Time is on your side!
What would you do with extra time in your day?
- For Scones:
- 1 egg
- ½ cup sour cream (I used light)
- Juice of 2 lemons (2-3 tablespoons)
- ¼ cup honey
- ¾ teaspoon almond extract
- 1½ cups King Arthur brand gluten free Multi-Purpose Flour, plus more for dusting
- ¼ cup gluten free oat flour
- ¼ sweet sorghum flour
- 2 tablespoons granulated sugar
- ¾ teaspoon salt
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- 1 stick cold butter
- Zest of 2 lemons
- 1 tablespoon poppyseeds
- For Glaze:
- ¾ cup powdered sugar
- 1 ounce cream cheese, softened
- 1 tablespoon milk
- ½ tablespoon lemon juice
- ¼ teaspoon vanilla extract
- Splash of almond extract
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a smaller mixing bowl, whisk together egg, sour cream, juice of 2 lemons (reserve zest before squeezing out juice), honey, and almond extract.
- In a large mixing bowl, sift together gluten free multi-purpose flour, oat flour, sorghum flour, sugar, salt, baking powder, baking soda, and xanthan gum. Cut in 1 stick of cold butter with a pastry blender or 2 knives until pea size pieces form. Make a well in the middle of the butter mixture and pour egg mixture in. Add lemon zest and poppyseeds. Mix gently with a wooden spoon until dry mixture is all moistened.
- Generously dust a work surface with multi-purpose flour. Pour batter out onto work surface. Dust top of dough with flour. Gently shape into a circle about 10" in diameter. Using a pizza cutter, cut 8 even wedges. Using fingers or a spatula, transfer wedges to parchment lined baking sheet 2" apart. Bake at 400 degrees for 18-20 minutes or until golden brown.
- As scones are baking, make glaze. In a medium mixing bowl, beat together powder sugar, cream cheese, milk, juice of 1 lemon, vanilla, and almond extract until smooth.
- Allow scones to cool for 5 minutes before drizzling glaze. Top with sliced almonds and additional lemon zest. Serve immediately.*
