I’m going to let you all in on a little secret: I didn’t always value a whole food diet. In fact, I valued anything but.
Every day after school, I dove head-first into the pantry. Cheez-its are a whole food, right? Oh, and Reese’s Cups…they have peanut butter! So like, protein! Salt and vinegar chips? Well. They’re just dannnng tasty. And when I used to work at a cafe and had the ability to order half-priced blueberry scones? Hellooooo, antioxidants!
Ah, to be young again.
Shockingly enough, my poor diet choices caught up with me during my freshman year of college. My body finally rebelled against the crap I was shoving down my throat every day with a resilient “HEEECKKK NAH!” I was unhealthy, unmotivated, and, frankly, unhappy. That kind of food made me feel like absolute crap, but it took limiting my diet of it to make me realize it.
Luckily, I had a wonderful role model in my life that taught me all of the finer points of leading a healthy life. Mama Fooduzzi, I’m talking about you.
She’s the one who has been drinking her green smoothies for years. She always knew how to indulge when it was time to indulge, but jump right back on track the next day. I’d like to believe that she was using flax and chia seeds…before it was cool.
Today is my mom’s birthday, so I decided to craft up these Lemon Chia Seed Scones in order to bring her world and my world together. Lemon poppy seed is one of my favorite flavor combinations (well, besides chocolate and peanut butter…I’m no monster), and she certainly loves her chia seeds. Tart, sweet, gluten free, and vegan, these Lemon Chia Seed Scones strike the perfect balance of healthy and indulgent.
These scones are so unique, in that they’re made with almond flour rather than regular all-purpose. Not only does this keep these scones totally gluten free, but it also adds some healthy fats and protein to our scones. This was the first time I had ever baked with almond flour, but consider me a convert! It lends such a chewy texture to the finished product, these scones almost have the same consistency as muffin tops. Yeeeeah, they’re insane.
To keep these scones vegan, we’re using chia seeds in lieu of a chicken egg. I love these tiny little nutrient powerhouses, and they couldn’t have worked more perfectly in these scones! Add a little lemon zest, baking soda, maple syrup, coconut oil, and salt, and you’ll have warm, delicious scones in a little under 30 minutes. Oh. Have. Mercy.
Happy birthday, Mama Fooduzzi! I hope you have an amazing day! In the meantime, enjoy these zesty little Lemon Chia Seed Scones. Put that oven to good use this Monday; it’s about to become best friends with this delicious tart sweet treat.
Lemon Chia Seed Scones
|Prep:||Cook:||Yield: serves 8||Total:|
Tart, sweet, gluten free, and vegan, these Lemon Chia Seed Scones strike the perfect balance of healthy and indulgent!
- 1 Tbsp. chia seeds
- 3 Tbsp. warm water
- 1 cup + 1/4 cup almond flour (plus extra, if needed)
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 2 Tbsp. maple syrup
- 2 Tbsp. + 2 tsp. melted coconut oil
- zest of 1 small lemon
- Add chia seeds and water to a medium bowl. Mix to combine and set aside to "gel" for about 10 minutes.
- Meanwhile, preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, baking soda, and salt. Whisk to combine, being sure to get all of the clumps out of the almond flour, then set aside.
- In the same bowl that your chia seed mixture is in, add maple syrup, coconut oil, and lemon zest, and stir to combine. Pour into dry ingredients and mix. Add extra almond flour if your mixture is too wet until the mixture just comes together and is only slightly sticky (I needed about 2 Tbsp).
- Dump mixture onto parchment paper. Top with another sheet of parchment paper, and flatten until circular and about 1-inch thick. If necessary, shape mixture into a circle.
- Bake for 15 minutes. Remove and slightly let cool. Cut into scones (see pictures) and bake for another 10 minutes, or until the bottoms are slightly brown.* Remember that scones will continue cooking on the baking sheet. Remove, and allow scones to cool completely.
*I like undercooking my baked goods so that they're incredibly melt-in-you-mouth delicious. You may need to increase the bake time to fit your scone needs.
Thanks to Sweet Laurel for the inspiration for this recipe!
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