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Tea-lightful Lemon Scones


Before I begin the recipe post- Just want to remind you that the first Guess The Ingredient List contest ends Friday- so if you haven’t made your guess yet- get on that!


I was calling the ladies tea that I hosted on Sunday ‘Tea and Crumpets’. Thankfully by the time everyone got here, saw the delicious food I had made- this little detail was forgotten. There were no crumpets on my table.

When I went about researching crumpets, the recipes, for the most part, were made up of ingredients that I would never keep in my kitchen (baking flour, shortening and buttermilk to name a few). Instead I opted to make some gluten-free scones using my newest favourite ingredient- Young Living’s Lemon Essential Oil (check out my shop for ordering info, Member Number: 106298). I served them with my Strawberry Butter (video and recipe tomorrow) and I didn’t have one left at the end of the afternoon.

The lemon essential oil has some of the most diverse uses and I plan on dedicating a post to this next week. In short- the zesty fresh scent and taste of lemon is uplifting to the spirit and energy levels. A perfect boost for Spring. In addition to adding the lemon to baking, as I have done with my scones, it give a delightful zing to salad dressings and sauces- but again, more on that later. Here is my scone recipe


Gluten-Free Lemon Poppyseed Scones

2 1/2 cups nut and/or seed flour (can use a mix of nuts and seed: almond, walnut, pecan, pumpkin, sunflower, flax)
1/2 cup gluten free flour
3 Tbs  coconut oil
3 Tbs apple puree (organic unsweetened apple sauce works well)
1/2 cup raw honey
1/2 tsp baking soda
1/8 tsp sea salt
3 eggs (or equivalent egg replacer)
2 Tbs lemon zest
2 Tbs poppy seeds
3-4 drops Lemon Essential Oil (Young Living or equivalent food grade brand)

1. Preheat oven to 375
2. Grind nuts in blender or coffee grinder and dump into large mixing bowl, mix in baking soda and salt
3. Place eggs, coconut oil, apple puree, lemon oil and honey into blender and mix thoroughly and add to nut mixture
6. Add in lemon zest and poppy seeds
6. Lightly oil muffin tin tray of line tray with cupcake liners, or cover cookie sheet in parchment paper
7. Spoon batter into tray or dollop onto cookie sheet- all depends what shape you want your scones
8. Bake for 15-20 minutes

Then you can serve with your favoruite jam, spread or enjoy as is with a cup of tea. Even better- invite a few friends over and have your own little tea party. Next time, I’ll be calling mine Tea and Scones. Who needs crumpets?

9 responses to “Tea-lightful Lemon Scones”

  1. Andrea says:

    Funny, my mother is a Young Living distributor. I’m a fan of anything in the Thieves line, though taking the oil has done nothing for the current cold that I’ve been fighting. The Thieves foaming handsoap is awesome. It makes your hands feel and smell nice.

    My mother dispenses oils at family dinners the way that a doctor or pharmacist might dispense meds for his/her family and always keeps small vials in her purse. When I’m at her place while sick she turns on the diffuser with oil. Every time we eat out together she puts a drop of lemon oil in her water.

    And the MT-AT connections continue. Hope this doesn’t sound creepy, but one of these days we’ll have to catch up in person (though it’s entirely possible that we’ve met or been in the same room at the same time). Find me on Facebook via your brother. I tagged his wall the other day re. finding your blog.

  2. Andrea (Canadianfoodiegirl) says:

    Oops, just realized that I wasn’t commenting with my real name previously so you might not realize who the previous comment was from.

    Sometimes I don’t think about which identity I’m using in the “name” field.

  3. Erin says:

    Holler at me for your next party! :)
    You mentioned that carob chips are a no no in your house. Well, I wanted you to know I lock mine up. :) My spouse has the key. Otherwise I’d be tearin’ em up!

  4. Ricki says:

    Wow, these look divine. Another recipe to bookmark!! Can’t wait to try them.

  5. carolinebee says:

    what a lovely party!! And i’m totally lusting after your red kitchen decor :D These look SO much better than whatever that “guess the ingred” food is, i just put my guess in!! Thanks for your comment on my blog- i look forward to keeping up with ya!

  6. Ellen says:

    These look fantastic! I can’t wait to try some of the essential cooking oils. Thanks for the great recipe!

  7. kendra says:

    I’ve been making these scones and I LOVE them, although they have more of the consistency of muffins than scones. But I’ve been making them with dried apple and cranberry instead of poppyseed and lemon, just because it’s what I have at home. I’ve been using my almond meal leftover from almonds I soaked and used for almond milk, some sesame seed meal, and sorghum flour, and half honey and half agave nectar just because I can get agave nectar cheaper than honey. The weird thing is that after a day or so my muffins/scones start getting bright green spots on the top. What would be turning them bright green? They still taste good, but the green is kind of weirding me out.

  8. kendra says:

    I do keep them in the fridge, and even freeze some. One time I put them straight to the freezer after baking, and when I took one out and microwaved it to warm it up, the green was all over the top. So it doesn’t seem like that would be mold, unless it’s Super Mold. But I ate it and didn’t get sick.

    Any chance the almond meal that had been sprouted would turn green? Or would the almond meal be molding that quickly?

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