These extra zesty, extra low carb/ low sugar lemon poppy seed scones don’t add to your muffin top and they are still decadent. There is a reason they don’t call it a “scone top”. Hahaha I crack myself up.
You may be thinking, what’s the difference between a muffin and a scone?
Well, I am glad you asked. According to my in depth research, a muffin is more cake like and a scone is more bread like. This is because a traditional scone doesn’t use a chemical leavener like baking powder or baking soda to help the batter fluff up.
This leads me to my next point. I “invented” this recipe after trying about 10 lemon muffin recipes to find my favorite. Then, when I was fiddling around trying to make my own recipe, I forgot to add a chemical leavener…. like baking powder or baking soda. HAHAHAHA. But they were so delicious, so I called them scones and if I never would have told you how they came to be, you would think I was a legit baker! Now you all know why I put scones in muffin tins… because they were supposed to be muffins. They came out of the oven moist and crumby and now I’m wondering how many awesome inventions were made up by people who forgot the chemical leavener or the chemical leavener equivalent in their field and then just acted like they knew what they were doing? I’m on to you Einstein.
To make them look more like scones instead of muffins, just plop them on a baking sheet instead of filling muffin tins. Or, just call them muffins since no one really knows the difference.
Scone or muffin, they are low carb, crumby and delicious. Enjoy!
**Extra points for eating these with your pinky finger out.