Rise up. Rise like the day. Rise up. Don’t be afraid. Scones are not as tricky to bake as you might think. And with a good-morning lemon flavor, these particular scones will surpass all expectations. Made with nut-based flours and zero butter, you get to wake up to a lighter, more nutritious treat. Plus, you’ll spend no more than 30 minutes from start to finish, because there’s no actual dough rising to be done. One bite into these simplified scones, and you’ll do it a thousand times again.
Ingredients
1 cup almond flour
1/4 cup coconut flour
1/4 cup coconut sugar
1/4 Tbsp. coconut oil
1 egg
2 Tbsp. lemon juice
2 Tbsp. poppy seeds
Directions
- Preheat oven to 350 degrees F and coat a baking sheet with non-stick cooking spray or more coconut oil.
- In a large bowl, add all ingredients. Stir to combine. Note: Dough should be thick. If it’s too dry and crumbly, add a splash of almond milk until it’s smooth.
- On a baking sheet, knead and lightly roll dough into a big circle, about 1-inch thick. Cut into wedges like a pizza pie.
- Bake scone wedges 20 minutes, or until golden and crisp around the edges.
- Top with lemon zest, if desired, and serve.