Lemon Chia Scones

Lemon Chia Scones

Prep: 15 mins
Bake: 20 mins
Makes 8 scones, Serves 8

These mildly sweet and tart scones are a nutritious and delicious way to start your day.  Loaded with fresh lemon zest to get your digestive juices flowing and overflowing with fiber from the added chia seeds.  Two tablespoons of chia seeds adds an extra 10 grams of fiber to support the digestive system, 5 grams of Omega-3 healthy fat to reduce inflammation and a hefty amount of calcium and minerals which can help increase bone density.  Animal studies show chia seeds can improve insulin sensitivity making it a superfood for anyone struggling with weight or blood sugar issues.  Dip these little beauties in the lemon zest glaze which adds an extra layer of sweetness and aesthetic charm.   I love them with a cup of warm chamomile tea for added digestive support. 

When made with Grain-Free Flour, each scone has about 260 calories, 9 grams of protein, 12 grams of fiber (almost 50% of the daily!) and only 5 net carbs. Compare that with the same serving of a traditionally made scone which has 320 calories, 35g rapidly digesting net carbs to spike blood sugar and insulin levels, 2 grams of protein, 25mg cholesterol, 24g added sugar and only 2 grams of fiber.  Detoxed scone…YES please:)

Lemon Chia Scones 

Dry Ingredients:
2 cups Flour Swap
½ cup Sugar Swap
½ teaspoon salt
1 tablespoon baking powder (double for Grain-Free)
2 tablespoons chia seeds

Wet Ingredients:
½ cup Butter Swap
1 Egg Swap
½ cup unsweetened plant milk
1 tablespoon vanilla extract
Zest from 1 large lemon (1-2 tablespoons)

Glaze Ingredients:
1 cup Powdered Sugar Swap
Zest from 1 large lemon (1-2 tablespoons)
2-4 tablespoons lemon juice (to consistency) 


Lemon Chia Scones


Preheat the oven to 400 degrees.  Line a baking tray with parchment paper.

Mix dry ingredients well then add wet ingredients and blend until thick dough consistency is reached.  Knead with your hands 1-2 minutes until moisture is absorbed and then transfer to parchment paper.  Press and form the dough into a circle then use a knife to cut into 8 equal pieces.  Spread the pieces apart on the baking tray and sprinkle with a little extra Sugar Swap.  Bake at 400 degrees for 10 minutes then turn down the oven to 350 degrees and bake an additional 7-8 minutes more (10-12 minutes more for Grain-Free) until the tops and edges are golden brown.  Remove from the oven and cool on a rack.  

Mix the glaze ingredients until smooth consistency is reached.  Dip the top of each cooled scone into the glaze and allow excess to drip over the sides.  Leave your scones out for a couple hours to allow the glaze to harden.  

*For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.  Store covered in the fridge for up to 5 days or freeze for long term storage.

Lemon Chia Scones Nutrition Panel

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