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Lemon Poppy Seed Elderberry Scones

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Lemon Poppy Seed Elderberry Scones

Recipe: Lemon Poppy Seed Scones with Black Elderberry Superfood Glaze

Try these delicious lemon poppy seed and black elderberry glaze scones the next time you feel like adding a little zest to your morning. Poppy seeds are rich in thiamin, folate, calcium, and other essential nutrients. Black elderberries are bursting with antioxidants that can help support a healthy immune system and add a delicious sweetness to these crowd-pleasing scones.

Recipe by: @BabyByChickpeas

(Makes 6 Scones)
Prep Time: 15 min
Bake Time 15 min
Total Time: 30 min

Ingredients:

For the Scones

    • 2 1/2 cups oat flour
    • 1/4 cup coconut sugar
    • 1 Tbsp baking powder
    • pinch of sea salt
    • 2 1/2 Tbsp poppy seeds
    • zest of 1 lemon
    • 2 Tbsp freshly squeezed lemon juice
    • 1 tsp vanilla extract 
    • 1 mashed banana, chilled
    • up to 1/2 cup non-dairy milk, added slowly

    For the Black Elderberry Superfood Glaze

      • 1/2 cup powdered cane sugar, sifted
      • 1 Tbsp freshly squeezed lemon juice (non-dairy milk works here too)
      • 1 tsp Sambucol black elderberry syrup
        Directions:

        Begin by preheating the oven to 425 degrees F.

        In a medium-sized mixing bowl, combine the oat flour, coconut sugar, baking powder, sea salt, lemon zest and poppy seeds. Mix briefly to combine.

        Add in the lemon juice and vanilla extract as well as the chilled mashed banana. Use your hands to work the wet ingredients into the flour until the texture is crumbly with small pebble-sized pieces.

        Now add in about half of the non-dairy milk. Use your hands to mix it into the dough. Add in the rest of the milk slowly until you have a slightly sticky, but not overly wet dough. You may not need to use all of the milk.

        Once the dough is just combined (do not overwork), place the dough on a sheet of parchment paper and shape into a circle that is at least 1 inch high and roughly 8 inches in diameter.

        Cut into 6 triangles and transfer the dough and the parchment paper onto a baking pan. Bake for 15 minutes or until the tops feel just firm to the touch.

        In the meantime, make the superfood glaze by combining the sifted powdered sugar, lemon juice and elderberry syrup. Set aside.

        Remove the scones from the oven, place on a cooling rack and let cool for 5-10 minutes before drizzling with the superfood glaze and devouring.

        These slices of bliss are enjoyed best while fresh and still warm. However, if not devoured entirely, store in the refrigerator in an air-tight container for 3-4 days or in the freezer for up to 6 weeks.

        Hope you love these sweet & citrusy treats as much as we do!

        lemon poppy seed elderberry scone

        About Grace Pascale

        Grace Pascale is a Registered Dietitian Nutritionist with a life's mission to help others find healing and vitality by reforming their relationships to food and their bodies. She does this by encouraging "divorces from diet culture," teasing out the confusing and often contradictory information surrounding nutrition, and educating her patients on the importance of eating whole foods in abundance. Grace's areas of expertise include plant-based nutrition, eating disorder recovery, chronic disease prevention and anti-inflammatory diets. She has a Masters of Science in Whole grace pascale @babybychickpeasFoods Nutrition, a Bachelor's degree in Psychology and experience working with a variety of patients in both inpatient and outpatient settings, including long term care, private practice, and a level 3 trauma center. She is passionate about the health and happiness of her clients and offers a balanced approach to wellness, providing evidence-based research in a digestible manner, and carefully assessing readiness for change. Grace is active on social media, providing nutrition tips and disease-fighting recipes on her Instagram account @BabyByChickpeas, YouTube channel and on her website GracePascaleNutrition.com.

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