Ingredients
Equipment
Method
Preparation Steps
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking powder, poppyseeds, and salt.
- In a large mixing bowl, combine sugar with lemon zest, rubbing together until fragrant.
- Add dry ingredients to the sugar-zest mixture and stir gently until combined.
- Cut cold butter into small cubes and mix into the dry mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together kefir, egg, and lemon juice until frothy.
- Pour the wet mixture into the dry ingredients and mix until a shaggy dough forms.
- Turn out the dough onto a floured surface, shape into a rectangle, and fold over itself several times.
- Flatten the dough into a 6-inch disk, wrap in plastic wrap, and refrigerate for at least 10 minutes.
- After chilling, cut the dough into eight pieces, place on the baking sheet, and brush with kefir.
- Sprinkle raw sugar over the tops and bake for 22-26 minutes until golden brown.
- Cool for 10 minutes and then drizzle with a glaze made from powdered sugar and lemon juice.
Nutrition
Notes
These gluten free lemon scones are delightful for breakfast or brunch, and best enjoyed with a cup of tea.