Dairy-Free Lavender Lemon Scones

Instructions

• Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
• Zest the lemon into a small bowl and set aside.
• Juice the lemon and set aside 1 teaspoon for the glaze. 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! This creates a dairy-free substitute for buttermilk.)
• In a large bowl, combine the flour, sugar, baking powder, salt, poppy seeds, and lavender. Whisk well.
• 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.
• Add the lemon zest, curdled almond milk, and egg. Fold the ingredients until the dough forms.
• Transfer the dough to a lightly floured surface. 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.
• Cut the dough into 8 triangular scones. Transfer the scones to the prepared baking sheet, spacing evenly.
• Bake for 20-25 minutes, or until golden brown. Let cool.
• Make the glaze: In a small bowl, combine powdered sugar, remaining 1-2 teaspoons of almond milk, and the reserved teaspoon of lemon juice. Whisk until smooth.
• Drizzle the glaze over the cooled scones and let it harden, 5-10 minutes.
• Serve with hot tea.
• Enjoy!