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?