Almond-Base | Breakfast | Brunch | Dairy-Free | Dessert | Recipe | Snack | 

Why Bake Today?

If there was ever a moment for procrastibaking, the COVID-19 quarantine was definitely it. That's when we spent a morning developing this healthy scone recipe while....uh....avoiding doing other work. Shhhh! Don't tattle.

Thankfully, those quarantine days are behind us. But that doesn't mean we aren't always looking for an excuse to bake! Maybe you’re looking for something to brighten up a rainy Sunday morning stuck inside with the kiddos. Maybe you’re looking for a healthy alternative to the coffee shop favorite that leaves you feeling a little too over-full. Or maybe you just need anything to distract you from the news.

No matter! These Glazed Lemon-Poppy Scones (adapted from Ballymaloe Cookery School’s White Scones and made with JOI almond plant base) can help. Go preheat the oven, procrastinate away and enjOI!

Why Bake These Scones?

This recipe satisfies that unique desire for a crumbly, just-sweet-enough breakfast treat that only a scone can provide.

That classic flavor combination of lemon and poppy seed has stood the test of time for a reason: it's delicious! Nothing beats the zingy lemon flavor that fresh lemon and lemon zest impart. Top it with this easy lemon glaze, and it's a triple lemon delight.

Plus, they’re dairy-free and can easily become a lower-sugar option by omitting the glaze.

The dough is forgiving - you are sure to be satisfied with the results.

Is This Recipe Easy?

In short, YES.

The great thing about this recipe is that it comes together quickly. From the time you're grabbing a large bowl to whisk together the flour and dry ingredients, patting the dough and popping the scones onto a prepared baking sheet, to the moment you're popping warm scones in your mouth, will be under half an hour!

Or better yet, making the scone dough the night before and freeze them on the baking sheet. In the morning, just bake off your lemon poppy seed scones. Make the easy glaze while they bake: simply in a small bowl combine powder sugar with lemon juice. Voila!

What to Serve with Scones?

Let's start with tea. Well, OK, or coffee! Whether you're serving scones for breakfast or a snack, you'll want a hot cuppa something to sip between bites.

Embellish your scone with butter (vegan if you choose), marmalade or clotted cream (or substitute some freshly whipped heavy cream instead) if you're taking dairy.

Bring out the berries (or other fruit) to munch alongside. Berries and lemon are another tried-and-true flavor combination.  Add a dollop of Greek yogurt or dairy-free yogurt for an extra punch of protein.

Making these a side for a hearty breakfast? Pretty much anything can grace your table: from scrambles to oven-roasted tomatoes or such. But we think you'll find that the scones will be the sweetheart of the event.

Ready for More Baking?

Now that you've experimented with JOI in baking, why not try some other delicious recipes?

• Cherry Clafoutis
• Dutch Baby
• Peaches and Cream Muffins
• Toasted Almond Coffee Cake
• Raspberry and Cream Breakfast Cake
• Banana Bread

Glazed Lemon Poppy Scones (Dairy-Free)

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Servings

10 scones

Prep Time

20 minutes

Cook Time

20 minutes

Ingredients

SCONES

• 3 ⅔ cups all-purpose flour
• Pinch of salt
• 2 Tablespoons sugar (or double for a sweeter scone)
• 1 Tablespoon baking powder
• 6 Tablespoons butter or vegan butter substitute
• 1 egg
• ¾ cup milk made from JOI almond or cashew base
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• ¼ cup lemon juice
• 2 teaspoons grated lemon zest
• 1 Tablespoon poppy seeds

GLAZE

• 2 cups powdered sugar
• 2 Tablespoons milk made from JOI almond or cashew base
• Juice and zest of one lemon
• Pinch of salt

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Directions

1. Preheat oven to 350 degrees F.

2. Sift all the dry ingredients into a large, wide bowl and stir in poppy seeds.
3. Cut the butter into cubes, toss in the flour, and rub in with your fingertips until the mixture resembles very coarse bread crumbs (Ballymaloe notes: "Surprisingly, this results in lighter scones") and then stir in poppy seeds; make a well in the center of the mixture.
4. Whisk the eggs with the milk, lemon juice and lemon zest in a separate pitcher. Add to the dry ingredients and mix into a soft dough.
5. Turn onto a floured board or surface. Don't knead the dough—instead, shape just enough to make a round.
6. Roll dough out to 1 inch thick and cut into wedges or stamp out round scones. If stamping, waste as little as possible; the first scones will be lighter than the second rolling. If you cut them into squares or triangles with a knife or pastry cutter there is no need to roll again. Simply cut the round into 9 or 10 triangular wedges as if cutting slices of pie.
7. Transfer the scones to a baking sheet—there is no need to grease it. Bake in the hot oven for 16-20 minutes. Transfer to a wire rack to cool completely.
8. While scones are cooling, prepare the glaze. Whisk together the powdered sugar and additional measures of JOI milk, lemon zest, lemon juice and salt until completely smooth. Add more milk, if needed, to thin, or more powdered sugar to thicken.
9. Drizzle glaze onto scones and enJOI.