Tickled Pink Lemon Poppy Seed Scones
Some things should be left sacred.
Sure, as an adult, I can understand the need to move away from cocoa puffs, dinosaur chicken nuggets, pizza lunchables, temper tantrums or wetting myself in public (note: some items more nostalgic than others).
But when it comes to a sweet lemony glaze atop a warm poppy seed pastry, that's were I draw the line.
And since classic icing has generally less-than-redeeming nutritional value, I figured it's time to perk it up a bit. Invite some nutrition on board. Infuse that mother. Rebrand that ish. Tickle it pink, if you will.
So while you're biting into your warm, sweet, citrusy breakfast (& mentally thanking your parents for putting up with you) a perfect fairing of reminiscence and rebirth can surface on your palate.
Whole grains, fresh produce, a touch of sweetness & a drizzle of anthocyanins to boot.
Tantrum worthy. Plain & simple.
Prep time: 15 miN
Bake time: 15 min
Total time: 30 min
Makes 6 scones
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 Superfood Glaze
1/2 cup powdered cane sugar, sifted
1 Tbsp freshly squeezed lemon juice (non-dairy milk works here too)
1 tsp black elderberry syrup
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!
For more disease-fighting & drool-worthy
meal ideas, check out my other plant-powered recipes here: