Gluten-Free Almond Poppyseed Scones is a delightful combination of poppyseeds and almond flavor with a tender crumb. Indeed, these are perfect for breakfast, afternoon tea, or even as a dessert. Needless to say, they are the perfect accompaniment to any brunch as they pair nicely with sweet or savory items. Furthermore, the aroma wafting from the oven will have any sleepyhead desiring to get up and start their day. These warm and tender scones are a great way to begin your day. Not to mention, they are quick and easy to make. An easy item to grab on your way to work or to the school bus stop or an after-school treat. 
Gluten-Free Almond Poppyseed Scones:
Consequently, on cold Fall or Winter mornings, my kids would enjoy nibbling on these scones while homeschooling. Oftentimes, I would watch through my kitchen window as the kids outside were lined up waiting for the school bus. Without a doubt, these are some of my fondest memories.
Gluten-Free Almond Poppyseed Scones Chef Notes:
Of course, while homeschooling was the right choice for my family it may not be the best choice for your family. Undoubtedly, we should all do what works best for our own families. Consequently, spending time and making memories with my family is my favorite pastime.
May this recipe help create warm and fond memories for you and your family.
In conclusion, Cassava Flour Information and Monkfruit Sweetener Facts and Recipes blog posts may answer any question you have about these two ingredients. These scones can nevertheless, be eaten with or without the drizzle. Hence, there are two Nutritional Facts, one for Plain Scones and one for scones with a drizzle.
Last but not least, I use Lily’s Stevia Sweetened White Chocolate Chips which can be found at your local grocers or Amazon.
Gluten-Free Almond Poppyseed Scones
Ingredients:
- 1 cup cassava flour
- 1 cup almond flour
- 1/2 cup monk fruit sugar
- 1 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon poppy seeds
- 1/3 cup cold coconut oil
- 1 beaten egg
- 1/2 cup canned coconut milk
- 1 teaspoon almond flavoring
Directions:
First, preheat the oven to 375. Second, oil a baking sheet or use a baking stone. Third, combine cassava flour, monk fruit sugar, baking soda, cream of tartar, salt, and poppy seeds. 
Use a fork or spoon and stir all the ingredients until well combined. Next using a pastry blender blend the coconut oil into the flour mixture until it resembles coarse crumbs. Finally, in another bowl combine the beaten egg with the coconut milk and extract. Lastly, combine the cream mixture with the flour mixture. 
Next, transfer the dough to your counter. Knead the dough until combined. Using your hands form into a round disk. Place the whole disk onto your baking sheet or baking stone. Using a knife cut the scones into triangles. How many and how big depends on what your family likes. Some were big and some were small. Place the scones on top of the baking stone and bake for 15-20 minutes or until lightly browned.
White Chocolate Ganache Drizzle
Ingredients
- 1/4 Cup White Stevia Chocolate Chips
- 1/8 tsp almond extract
- 2Â tablespoon canned coconut milk or nut milk of choice
Directions:
First, combine the white chocolate chips, almond extract, and canned coconut milk or nut milk in a small bowl. Second, place into the microwave for 5 to 10-second intervals. Remove and stir. Continue the 5 to 10-second intervals in the microwave stirring in between until it can be drizzled. Lastly, drizzle over the scones.
Gluten-Free Almond Poppyseed Scones
Equipment
Ingredients
Almond Poppyseed Scone Recipe
- 1 cup cassava flour
- 1 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1/2 cup monk fruit sweetener
- 1 tsp baking powder
- 1/4 tsp salt can be omitted
- 1 tbsp poppyseeds
- 1/3 cup cold coconut oil
- 1 whole beaten egg
- 1/2 cup canned unsweetened coconut milk
- 1 tsp almond extract
Almond White Chocolate Ganache Drizzle
- 1/4 cup White Chocolate sweetened with Stevia
- 1/8 tsp almond extract
- 2 tbsp canned unsweetened coconut milk or nut milk of choice
Instructions
- First, preheat the oven to 375.
- Second, oil a baking sheet or use a baking stone.
- Third, combine cassava flour, monk fruit sugar, baking soda, cream of tartar, salt, and poppy seeds.1 cup cassava flour, 1 cup almond flour, 1/2 cup monk fruit sweetener, 1 tsp baking powder, 1/4 tsp salt
- Use a fork or spoon and stir all the ingredients until well combined.
- Next using a pastry blender blend the coconut oil into the flour mixture until it resembles coarse crumbs.1 tbsp poppyseeds
- Finally, in another bowl combine the beaten egg with the coconut milk and extract.1/3 cup cold coconut oil, 1 whole beaten egg, 1/2 cup canned unsweetened coconut milk
- Lastly, is to combine the cream mixture with the flour mixture.
- Next, transfer the dough to your counter.
- Knead the dough until the dough is combined.
- Using your hands form into a round disk.
- Place the whole disk onto your baking sheet or baking stone.
- Using a knife cut the scones into triangles.
- Place the scones on top of the baking stone and bake for 15-20 minutes or until lightly browned.Â
Almond White Chocolate Ganache Drizzle
- First, combine the white chocolate chips, almond extract, and canned coconut milk or nut milk in a small bowl.1/4 cup White Chocolate sweetened with Stevia, 1/8 tsp almond extract, 2 tbsp canned unsweetened coconut milk or nut milk of choice
- Second, place into the microwave for 5 to 10-second intervals.
- Remove and stir.
- Continue the 5 to 10-second intervals in the microwave stirring in between until it can be drizzled.
- Lastly, drizzle over the scones.
Notes
| Almond Poppseed Scones Nutrition Facts | |
|---|---|
| Servings 10.0 | |
| Amount Per Serving | |
| calories 154 | |
| % Daily Value * | |
| Total Fat 12 g | 18 % |
| Saturated Fat 9 g | 46 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 19 mg | 6 % |
| Sodium 116 mg | 5 % |
| Potassium 38 mg | 1 % |
| Total Carbohydrate 12 g | 4 % |
| Dietary Fiber 1 g | 4 % |
| Sugars 2 g |  |
| Protein 2 g | 4 % |
| Vitamin A | 1Â % |
| Vitamin C | 0Â % |
| Calcium | 28Â % |
| Iron | 1Â % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
| Nutrition Facts | |
|---|---|
| Servings 10.0 | |
| Amount Per Serving | |
| calories 2 | |
| % Daily Value * | |
| Total Fat 0 g | 0 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 0 mg | 0 % |
| Potassium 2 mg | 0 % |
| Total Carbohydrate 0 g | 0 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 0 g |  |
| Protein 0 g | 0 % |
| Vitamin A | 0Â % |
| Vitamin C | 0Â % |
| Calcium | 1Â % |
| Iron | 0Â % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Cinnamon Pumpkin Scones
Both looks and sounds delicious. Could definitely try this at home! ?
They are indeed yummy. You can eat them plain or with the Almond White Chocolate Glaze Drizzle. Thank you for the kind words.
Malin, They are super tasty with an Almond White Chocolate Glaze Drizzle. May you have a fabulous day
You have the best recipes! I so appreciate the scone options. 🙂
Adriane, you are so kind. Thank you for making my day! May your day be blessed.