Gluten and Sugar-Free Lemon and Poppy Seed Scones

Name: Gluten and Sugar-Free Lemon and Poppy Seed Scones
Ingredients: 4 cups (1 lb / 454 g) almond flour; 1 1/4 cups Splenda or Stevia Extract in the Raw, or 1/2 cup plus 2 tablespoons New Roots Stevia Sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 tablespoon poppy seeds; 3 eggs (5.25 oz / 149 g); 1/2 cup (4 oz / 113 g) fresh lemon juice; 1/4 cup (2 oz / 57 g) salted butter or margarine, melted; 3 tablespoons grated lemon zest; 2 teaspoons vanilla extract; 1/4 teaspoon liquid stevia

Gluten and Sugar-Free Lemon and Poppy Seed Scones was pinched from <a href="http://www.seriouseats.com/recipes/2012/09/gluten-free-sugar-free-lemon-poppy-seed-scones-recipe.html?ref=search" target="_blank">www.seriouseats.com.</a>

"[Photograph: Leo Gong] If you like a little tart with your sweet, try these scones from The Joy of Gluten-Free, Sugar-Free Baking. Best of all, they're a quick and easy teatime treat. Reprinted with permission from The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart & Denene Wallace. Copyright © 2012. Published by 10 Speed Press. Available wherever books are sold. All rights reserved...."

INGREDIENTS

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4 cups (1 lb / 454 g) almond flour

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1 1/4 cups Splenda or Stevia Extract in the Raw, or 1/2 cup plus 2 tablespoons New Roots Stevia Sugar

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1 1/2 teaspoons baking powder

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1/4 teaspoon salt

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1 tablespoon poppy seeds

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3 eggs (5.25 oz / 149 g)

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1/2 cup (4 oz / 113 g) fresh lemon juice

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1/4 cup (2 oz / 57 g) salted butter or margarine, melted

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3 tablespoons grated lemon zest

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2 teaspoons vanilla extract

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1/4 teaspoon liquid stevia

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