Eat Your Way To Better Health

What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Blueberry Lemon Poppy Seed Scones

Gluten-Free, Vegan, Serves 10

  • 2 cups gluten-free all-purpose flour
  • 1/2 cup almond flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegan butter, chilled and cut into small pieces
  • 1/2 cup non-dairy milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon poppy seeds
  • 1/2 cup fresh blueberries
  • 2 tablespoons non-dairy milk, for brushing
  • 2 tablespoons granulated sugar, for sprinkling


Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and salt. Add the chilled vegan butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the non-dairy milk, lemon juice, lemon zest, and poppy seeds until a shaggy dough forms. Gently fold in the fresh blueberries.

Turn the dough out onto a lightly floured surface and pat it into a circle about 1-inch thick. Use a sharp knife or a biscuit cutter to cut the dough into 10 equal-sized wedges. Place the scones onto the prepared baking sheet, leaving about 2 inches between each one. Brush the tops of the scones with non-dairy milk and sprinkle with granulated sugar. Bake the Blueberry Lemon Poppy Seed Scones for 15-20 minutes, or until lightly golden brown on top and cooked through. Let the scones cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. Serve the scones warm or at room temperature, with vegan butter and/or jam, if desired.

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