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Lemon Poppy Scones With Raspberry Lavender Glaze [Vegan, Gluten-Free]
These scones are so light, lovely, and floral – perfect for a tea party, brunch, or any time when you just want to feel fancy! Almond meal and coconut flour gives these scones a lovely texture, and makes them totally gluten-free, to boot!
Ingredients You Need for Lemon Poppy Scones With Raspberry Lavender Glaze [Vegan, Gluten-Free]
How to Prepare Lemon Poppy Scones With Raspberry Lavender Glaze [Vegan, Gluten-Free]
- In a large bowl, add almond meal, coconut flour, baking powder, and salt. Whisk until combined.
- Add cold coconut oil bowl and work it in with fingers until the mix is slightly crumbly.
- Add poppy seeds, cane sugar, lemon zest, and juice to dry ingredients. Stir until well combined.
- Add soy milk and work with your hands until dough is crumbly but moist. If it is more moist than crumbly, add a little more almond meal/coconut flour.
- Work dough into the shape of a disk and set on a parchment-lined baking sheet.
- Cut scones into triangles and put in a 400°F oven for 20 minutes.
- Bake until golden and crispy on edges, then allow to cool before glazing.
- Add ingredients until you get desired consistency and glaze however you’d like.
Notes
You can find lavender syrup at specialty baking stores, or make your own by taking a small amount of dried or fresh culinary lavender and simmering it in equal parts sugar and water until the mixture is reduced and slightly thickened.




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