Lemon Poppy Seed Scones

Ingredients

• 1 cup gluten-free flour
• 1/4 cup coconut sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons poppy seeds
• 1/4 cup coconut oil
• 1/2 cup almond milk
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, and salt. Stir in the poppy seeds.
3. Add in the coconut oil and mix with your hands until the mixture resembles coarse crumbs. Stir in the almond milk, lemon juice, and lemon zest until just combined.
4. Turn the dough out onto a lightly floured surface and knead gently for a few minutes. Roll the dough out into a 1/2-inch thick circle and cut into 8 equal wedges.
5. Place the wedges on the prepared baking sheet and bake for 25-30 minutes, or until golden brown.
6. Let cool for 10 minutes before serving.

Interesting Facts

• Poppy seeds are a great source of iron, calcium and fiber.
• These scones are vegan and dairy-free, making them a great option for people who are lactose intolerant or vegan.
• Lemon zest adds a nice flavor and aroma to the scones.