Sweeten Your Morning with Scones

Capture the Spirit of the Season(ing)
November 1, 2017
Capture the Spirit of the Season(ing)
December 11, 2017

Poppy Seed Scones with Vanilla Glaze

This recipe from Frontier Co-op yields the ideal scone; thick, buttery and layered with a perfect, crumbly texture. Featuring the winning combination of bright flavored lemon and crunchy, nutty poppy seeds, it also just happens to be gluten-free.

For the Scones

1 1/2 cups oat flour
3/4 cup sweet rice flour
1/2 cup almond meal or flour
1 tbs baking powder
1/3 cup sugar
1 tbs poppy seeds
1/2 tsp sea salt
7 tbs cold butter, chopped
6 tbs heavy whipping cream
1 large egg
2 large egg yolks
2 tsp lemon peel
1 tsp vanilla extract
1 tsp lemon flavor
1/8 tsp vanilla bean seeds

For the Glaze

1/2 cup powdered sugar
3 to 4 tbs heavy whipping cream
1/2 tsp vanilla extract


  1. Stir together dry ingredients, and add butter by cutting it in with a pastry cutter or large fork until the mixture is crumbly and butter is evenly distributed. Refrigerate.
  2. Whisk together all wet ingredients until thoroughly combined.
  3. Line a large baking sheet with parchment paper.
  4. Remove the dry bowl from the fridge and gently stir in the wet ingredients until just incorporated and dough holds together.
  5. Knead once or twice with hands until held together but do not work into a tightly packed ball. (If the dough seems dry and isn’t coming together, gently work in another 1 tablespoon of cream. If overly sticky, add another 1 to 3 tablespoons of oat flour.)
  6. Split the dough in 2 halves, shape into rough ball shapes, and place on the large baking sheet.
  7. Lightly work the dough into a circular shape with your fingertips until about 1/2 to 3/4-inch thickness all around. Lightly press in the edges to help them hold together. (Do not use a rolling pin.) Slice each circle into 6 medium sized, triangular scones.
  8. Place pan in the freezer for 10 minutes and preheat your oven to 425 degrees with rack in center.
  9. Remove pan from the freezer and spread scones on the pan leaving 1 to 2 inches between each.
  10. Bake for 12 to 15 minutes until the tops have risen and are cracked, and the bottom edges are golden brown. Let cool for 30 minutes then move to a cooling rack until fully cooled.
  11. For glaze, whisk together powdered sugar, cream and vanilla extract. Add more cream to thin out if needed. Drizzle or spread over cooled scones and sprinkle poppy seeds over top.