If you have been a loyal watcher of Downton Abbey for the last six years, you are likely in a mix of emotions today. Not only are you dying to find out what is going to happen to the Crawley family and the staff downstairs, if you are like me, you are devastated that it is coming to an end. (Of course, if you are reading this from the UK, you already said your goodbyes…) In our house tonight we will be celebrating with a British inspired dinner (Bangers and Mash, anyone? Cauliflower mash for me), and of course, tea and scones for dessert while watching the show.
In honor of this momentous occasion, I have been working on one last scone recipe (check out my blueberry and cranberry scone recipes). I love scones with my tea, but since giving up sugar because of my sugar addiction and becoming a Trim Healthy Mama (THM), my old standby recipes are no longer an option. One of my favorite scones is Lemon Poppyseed – I love that combination – and after some tweaking, I’ve come up with a winner. This recipe is a Trim Healthy Mama Fuel Pull (meaning it is both low in fat and carbs) when made with THM’s Baking Blend. I also wrote a no special ingredients option that is a bit higher in fat and would fall into the satisfying “S” meal category. These scones are a little drier than my other scone recipes because they are not made with fruit. Scones are usually quite dry and adding butter or clotted cream (yummy!) solves this issue. However, if you want to keep this scone as a Fuel Pull, you may want to add some sugar-free berry jam like I did. (I used the Slim Belly Jelly recipe from the Trim Healthy Mama Cookbook.)
- 1/4 cup THM Baking Blend (or substitute 2 tablespoons coconut flour, 1 tablespoon flax meal, and 1 tablespoon almond flour, this would be an S, because it is higher in fat)
- 1/2 teaspoon baking powder
- dash of mineral salt
- 1 heaping tablespoon THM Gentle Sweet (or 4-5 packets Truvia, or use sweetener of choice)
- zest from half a lemon
- 1 teaspoon poppyseeds
- 1/2 teaspoon coconut oil (or butter)
- 1 egg white (or 2 tablespoons carton egg whites)
- 1/2 – 1 tablespoon of almond milk or juice from lemon if you like it very “lemony”
- Heat the oven to 400 degrees Fahrenheit
- Mix the baking blend (or flours), baking powder, salt, and sweetener together in a bowl. Zest the lemon and add the poppy seeds.
- Add the coconut oil and mix together so that it is crumbly and a biscuit-like consistency.
- Add the egg white and mix together. If it seems too dry, add almond milk or lemon juice until you get to a firm consistency that holds its shape well, but is not too dry.
- Place parchment paper on your baking sheet and dump the dough onto it. Form the dough into a square and then cut it through the center to separate into two beautiful triangles.
- Bake in the oven about 15 minutes until just golden. Let cool a bit and enjoy!
You can choose to keep this a fuel-pull by eating this as is, or by adding some on-plan sugar-free berry jam. To enjoy as a satisfying S-meal, go ahead and add some butter or Devonshire Clotted Cream. And, of course, make sure to steep a cup of black tea (I will be having Tetley British Blend decaf – it is late at night!) with a splash of milk or cream and a bit of stevia.
Do you have your hanky ready? Now we are ready for the perfect evening (and last Downton Night – sob!)
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