Ingredients
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 egg
- 3 tbsp coconut oil (or butter)
- 1/4 cup non-dairy milk
- 1 1/4 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup coconut sugar (or monk fruit or Pure Cane would work well!)
- 3 tbsp poppy seeds
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 lemons, zested
FOR THE GLAZE:
- 3/4 cup powdered sugar
- 1-2 tbsp non-dairy milk
Instructions
- Preheat oven to 350.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the wet ingredients.
- In a separate bowl, whisk together the dry ingredients.
- Next, add the dry ingredients, to the wet and stir until incorporated well.
- Do your best to form a ball with the dough and transfer it to the baking sheet.
- Use your hands to press it down into a large 6-8 inch round shape, wetting your hands to smooth out any cracks.
- Take a knife and slice into 8 pieces and gently spread them apart.
- Bake for 20-21 minutes.
- Remove from oven and let cool.
- While the scones are cooling, make the glaze by whisking together the powdered sugar and milk. It should be nice and thick!
- Drizzle the glaze on top and it will set.
- Store extra scones in the fridge for up to one week.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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