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Nutrition Facts
Serving Size 63 g
(Approx. 14 Servings)
Amount Per Serving
Calories 220 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 350 mg 15%
Total Carbohydrate 29 g 10%
Dietary Fiber 1 g 4%
Sugars 8 g
Protein 4 g
Vitamin A 0% • Iron 8%
Vitamin C 0% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Dairy Free Lemon Poppyseed Scones

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
14  People

Ingredients

Recipe makes 14 Servings

3 cup(s) all purpose flour
1/2 cup(s) sugar
1 Tbsp baking powder
1 1/2 Tsp sea salt
4 Oz plant butter
1 cup(s) Higher Harvest Dairy Free Vanilla Flavored Protein Yogurt
2 Tbsp Silk Dairy-free Heavy Whipping Cream
2 Tsp vanilla extract
1 Tbsp poppy seeds
1 Tbsp lemon zest
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Instructions

1
In the bowl of a stand mixer, add flour, sugar, baking powder, sea salt, plant butter, and yogurt.
2
Using the paddle attachment, mix on low speed until fully blended with no clumps of flour remaining.
3
Turn mixer on low to medium-low speed and add heavy cream, vanilla extract, poppy seeds, and lemon zest. Mix until all the liquid has been absorbed.
4
Remove paddle attachment, cover bowl, and refrigerate for 20 to 30 minutes.
5
Meanwhile, preheat oven to 400ºF. Line a sheet pan with parchment paper and set aside.
6
Once dough has rested, lightly flour a surface, adding more flour as needed to prevent sticking.
7
Roll dough into a rectangle or circle about 1/3 to 1/2 inch thick. Cut into approximately 2-inch triangles and place about 1 inch apart on prepared sheet pan.
8
Brush cream on top of dough and sprinkle with sparkle sugar or decorative sugar.
9
Bake for 15 to 25 minutes or until scones are puffed and lightly golden brown. Cool for at least 30 minutes before serving or storing.
10
Chef's Note: Dough can be cut into squares, or any smaller or larger cookie-cutter shape.
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