Poppy Lemon Scones (Gluten and Dairy Free Option)

 This is a simple and easy recipe. I have given options for gluten and or dairy free. The lemons are so fragrant while baking the kitchen is suddenly filled with questionnaires and excitement. Scones are great for a dessert, a welcoming gift, or a great match with tea. Using the almond flour enhances the texture of the scones. Enjoy! 

Ingredients: 

Dairy free

2 cups flour

1/3 cup sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp poppy seeds

8 tbs cool coconut oil

1/2 cup coconut milk, thick

1 egg

zest of 1 1/2 lemons

Glaze:

2 tbs liquid coconut oil 

1/4 cup lemon juice

2 cups powdered sugar   

OR.....

Ingredients: Gluten and Dairy Free

2 cups almond flour

1/3 cup sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp poppy seeds

8 tbs cool coconut oil

1/2 cup coconut milk, thick

1 egg

zest of 1 1/2 lemons

Glaze:

2 tbs liquid coconut oil

1/2 cup lemon juice 

2 cups powdered sugar

Preheat the oven to 400. Use a baking sheet and cover with parchment paper or coat with coconut oil. 

Using a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and poppy seeds. Mix well and then add the pea size solid coconut oil. Combine the ingredients with your hands or a fork. 

In a small bowl, whisk the thick coconut milk and egg. Add the liquid into the medium bowl and add the zest of the lemons. Combine with a fork until the consistency is a rough dough. 

Add a handful of flour onto a wooden board and using your hands, shape the dough into a round roughly 8 inch. Use a knife to cut the dough into 8 scones. Bake for 15-18 mins.

While baking, whisk the glaze ingredients and set aside. Once the scones are baked and cool, drizzle the glaze onto the scones. Enjoy!