Something I thought I would never conquer, or even attempt.

Scones!

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

I cannot tell you when the last time I’ve eaten a scone. So long ago in fact that I couldn’t remember exactly what the texture was supposed to be like.

Scones are not my indulgent breakfast item of choice. I’d much rather go for a giant muffin or French toast.

But[ter] I’m starting to think maybe I just never had a good scone?

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

A few weeks ago I posted a photo of my first attempt at scones and called out to you for help on the texture.

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

My first batch was way too crumbly and light, so I added a bit more butter and an extra egg yolk. That definitely helped but I needed to make a flour adjustment because they were slightly grainy. Don’t worry. I ate the entire first batch. No wasting here. At least it was only a half batch…

I ended up landing on the same 3 flours I use a lot around here. It’s the combination I use throughout my entire doughnut cookbook and has proved to be a winner. The ratio of flours does vary, though.

oat flour + sweet rice flour + almond meal

If you still haven’t bought sweet rice flour, now is the time. It’s super easy to find online or at Asian markets. Lots of natural food stores carry it [or will if you ask] as well. And, as mentioned, I have a plethora of recipes that you can use it for.

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

Because I had no idea where to really start, I headed over to Melissa’s blog to check out a scone recipe I remembered her raving about.

It was a fabulous base recipe to work from, and I made adjustments as needed [ie: the extra egg yolk, more butter, different flours, etc.].

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

And then all of my scone baking dreams came true.

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

The interior texture is thick and rich with a light sweetness and flakiness to it. It’s kept perfectly moist from the butter and cream and the exterior forms a light golden brown crust from the high oven temperature. They hold together nicely with a slight crumb, that is common for scones. While the texture is thick they are anything but dense.

The texture is a mix between a drop biscuit, pound cake, and a muffin. Make sense?

And if that wasn’t enough, they’re laced with lemon-vanilla flavors and a sweet + creamy glaze with a little poppy seed crunch.

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

Gluten-Free Lemon Poppy Seed Scones

So now that I’ve gabbed your ear off I should tell you that you can find the recipe over on Simply Organic’s website! I developed and photographed this recipe for a spring baking project with Simply Organic, but I wanted to make sure and share it with you and show a few process shots. If you have any questions, feel free to leave them in the comments on this post.

adapted from: Cranberry Orange Scones

Here are some tips:

If you don’t have vanilla beans, add in an extra teaspoon of vanilla to the wet ingredients.
Using cold ingredients works best. This is a recipe where you don’t want your butter to be soft!
They key to the amazing texture is all in the mixing, or lack there of. You want to mix/knead lightly until the dough just comes together.
If you don’t have lemon flavor I would add an extra 2 teaspoons of lemon zest to the wet ingredients.
Make substitutions at your own risk. The ingredient ratios are extremely important to the final outcome of this recipe. aka: I don’t recommend subbing.

Not a sponsored post.

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

Pretty sure I ate at least 5 a day for the entire week. I just couldn’t stop. It was worse than with the brownies. Then I made them again this week and ate 2 before I even knew what happened. I blame butter. And cream. And lemon.

I am now scone obsessed. The end.

Be on the lookout for a spring recipe roundup on facebook later today!

Ashley

Mini Strawberry Shortcakes with Whipped Cream

gluten-free, dairy-free [cakes] // yields 6-8 mini cakes

for the cakes:

1/3 cup gluten-free oat flour

1/3 cup sweet rice flour

1/4 cup muscovado sugar, or brown sugar or pure cane sugar

2 tablespoons almond meal

3/4 teaspoon baking powder

1/4 teaspoon salt

1 large egg + 1 egg white

3 tablespoons unsweetened applesauce

2 1/2 tablespoon unsweetened almond milk

1 1/2 tablespoons safflower oil, or sunflower/canola/etc.

2 teaspoons pure vanilla extract

1/4 teaspoon almond extract

sliced strawberries

for the whipped cream: For a dairy-free option try making coconut whipped cream instead! And here’s a chocolate version.

1 cup heavy cream

2 tablespoons pure cane sugar

1/2 teaspoon pure vanilla extract

Preheat your oven to 350* F and thoroughly grease a mini bundt pan or standard doughnut pan, or line a muffin tin with liners.

In a large bowl stir together the oat flour, sweet rice flour, sugar, almond meal, baking powder, and salt. In another bowl whisk the eggs then add in the applesauce, milk, oil, vanilla, and almond extract. Whisk until combined.

Pour the wet ingredients into the dry bowl and lightly whisk/stir until just combined [when you no longer see dry flour]. Spoon the mixture about 3/4 the way full in your designated pan and bake for 15-18 minutes. The cakes will turn golden brown and spring back when lightly pressed. Or toothpick test for doneness.

While the cakes cook place the heavy cream, sugar, and vanilla in a cold metal bowl and beat with your whisk attachment on med-high/high speed until light and fluffy and stiff peaks form. Keep refrigerated until ready to use.

Let cool for 10-15 minutes then carefully release from the pan with the help of a thin spatula and place on a cooling rack. Once fully cooled top with strawberries and whipped cream and serve.

notes: Sweet rice flour can be found in the gluten-free section of some health food stores, ordered online, or easily [and usually cheapest!] found in Asian markets [aka: glutinous rice flour]. Do not replace with white or brown rice flour, as it differs greatly. If baking in a muffin tin bake time may slightly increase.