Gluten and Sugar-Free Lemon and Poppy Seed Scones

Ingredients

• 4 cups almond flour (1 lb / 454 g)
• 1.5 teaspoons double-acting baking powder 
• 3  eggs (5.25 oz / 149 g)
• 0.5 cup juice of lemon fresh (4 oz / 113 g)
• 3 tablespoons lemon zest grated
• 0.3 teaspoon liquid stevia 
• 1 tablespoon poppy seeds 
• 0.3 teaspoon salt 
• 0.3 cup butter salted melted (2 oz / 57 g)
• 1.3 cups stevia powder raw
• 2 teaspoons vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• wire rack

Directions

1. Position 2 oven racks in the middle of the oven. Preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper or silicone mats or lightly mist them with spray oil.
2. In a medium bowl, combine the almond flour, Splenda, baking powder, salt, and poppy seeds and whisk until well mixed. In a large bowl, whisk the eggs, lemon juice, butter, lemon zest, vanilla, and liquid stevia together until thoroughly blended.
3. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter that will hold its shape when dropped from a spoon
4. Drop the batter onto the prepared pans, using 2 heaping tablespoons of batter per scone and spacing them 2 inches apart.
5. Bake for 10 minutes, then rotate the pans and switch racks and bake for about 10 more minutes, until the scones are golden brown and firm to the touch.
6. Immediately transfer the scones to a wire rack and let cool for at least 10 minutes before serving.