Dairy-Free Lavender Lemon Scones

• lemon1
• almond milk8 tbsp
• whole wheat pastry flour8½ oz
• organic cane sugar3½ oz
• baking powder1 tablespoon
• salt½ teaspoon
• poppy seeds2 tablespoon
• food-grade lavender1 tablespoon
• coconut oil3½ oz
• large egg1
• powdered sugar4¼ oz

Instructions

1. 1

   Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

2. 2

   Zest the lemon into a small bowl and set aside.

3. 3

   Juice the lemon and set aside 1 teaspoon for the glaze.

4. 4

   Combine the rest with ½ cup (120 ml) of almond milk and set aside for 5-10 minutes while you make the rest of the dough. (The almond milk will curdle, that’s okay!

5. 5

   This creates a dairy-free substitute for buttermilk.) In a large bowl, combine the flour, sugar, baking powder, salt, poppy seeds, and lavender.

6. 6

   Whisk well.

7. 7

   Add the coconut oil and cut it into the flour mixture with a pastry cutter, a fork, or your fingers until the flour mixture is crumbly and there are no large chunks left.

8. 8

   Add the lemon zest, curdled almond milk, and egg.

9. 9

   Fold the ingredients until the dough forms.

10. 10

    Transfer the dough to a lightly floured surface.

11. 11

    Sprinkle with just enough flour to keep the dough from sticking as you form it into a disc about 1½-2 inches (4-5 cm) thick.

12. 12

    Cut the dough into 8 triangular scones.

13. 13

    Transfer the scones to the prepared baking sheet, spacing evenly.

14. 14

    Bake for 20-25 minutes, or until golden brown.

15. 15

    Let cool.

16. 16

    Make the glaze: In a small bowl, combine powdered sugar, remaining 1-2 teaspoons of almond milk, and the reserved teaspoon of lemon juice.

17. 17

    Whisk until smooth.

18. 18

    Drizzle the glaze over the cooled scones and let it harden, 5-10 minutes.

19. 19

    Serve with hot tea.

20. 20

    Enjoy!